Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

pork tenderloin recommendations

cbscbs Posts: 99
edited 3:31AM 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?


  • bsfd806bsfd806 Posts: 24
    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
    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
    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
    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.