Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

pork tenderloin recommendations

cbscbs Posts: 99
edited 2:50PM in EggHead Forum
I usually do raspberry chipotle, and I'm looking for a new way. Any suggestions. The easier the better for tonight's limited prep time.[p]And while I'm at it, still pull them at 135 and let them rest, correct?

Comments

  • bsfd806bsfd806 Posts: 24
    cbs,
    My Favorite way is to just put salt, pepper, and garlic powder on them and cook to desired doneness. I then rub just a little bbq sauce of choice, and let it set.[p]

  • AZRPAZRP Posts: 10,116
    cbs,
    I mix Wishbone Italian dressing and soy sauce, 50/50, in a ziplock with the tenderloins. Put them in the fridge for a couple hours then grill direct. 135-145 will work fine. -RP

  • TroubleTrouble Posts: 276
    cbs,
    A little olive oil, then a lemon-pepper mix if you have it. You can let those flavors soak in as long as you like--even just for egg warm-up time, but the longer the better.[p]I like the Italian dressing/soy marinade as well.[p]Some folks will say 135 is fine. It's a little low for me. I pull when the middle is 145. Still very juicy.[p]Pork tenderloin for me tonight, too. Haven't decided how I'm going to prep it yet. I might just cook the chicken instead and prep the pork t-loin for a cook tomorrow.[p]Happy grilling.

  • cbs,[p]I like to marinate the tenderloins in EVOO, soy, garlic, ginger (powder in a pinch) and black pepper for several hours to overnight. I like cherry wood for smoke. Cook to 140-145.[p]Eric
  • ConundrumConundrum Posts: 65
    cbs,
    I tried a 24 hour marinate in 3 parts molasses and 1 part dijon mustard - it was great - a definate do again.

Sign In or Register to comment.
Click here for Forum Use Guidelines.