Peach wood & Dizzy Pig for pork tenderloin

Birdman · January 2004

I have a 2.75 lb pork tenderloin I want to cook on my large Egg. I also have some peach wood chips; would that be a good combination?[p]Also, any suggestions on a Dizzy Pig rub for this roast, or any other suggestions, will be greatly appreciated.[p]TIA.

Nature Boy · January 2004

Birdman,
Never used peach, but a good fruitwood like peach should do well with your t-loin. I can't think of a dizzy rub that would NOT be good on your tenderloin. I would choose based on what you are serving it with. What are your sides??
Cheers
Chris

Birdman · January 2004

Nature Boy,[p]Thanks for responding.[p]I'm making red potatoes with wilted greens (swiss chard -- see link below).[p]Someone once told me that they cooked a t-loin by rubbing it with olive oil & rolling it in a dry onion soup mix, which I might try.[p]Can't remember whether to cook t t-loin slow & low -- not sure it has enough fat content for that.[p]
[ul][li]Red Potatoes and Wilted Greens[/ul]

Nature Boy · January 2004

Birdman,
A nice healthy coating of Raging River would work well with that side dish! Sounds great.
I like t-loins direct at 300 or so, flipping for even crusting, to 145 internal temp.
Enjoy!
Chris

QBabe · January 2004

Birdman,[p]I usually cook tenderloins direct on a raised grid at 325-350° until 145° internal. Pork loin I've done both direct on the main grid or indirect over a drip pan, like a roast. I cook either cut at 325-350° dome, depending on where the cooker wants to sit. With the indirect method, you don't mess with them much. With the direct method, you have to turn them every 10-15 minutes or so to keep from burning.[p]I wouldn't do it low and slow. There's not enough fat and it'd end up too dry for my tastes. [p]Tenderloin is one of my favorite cooks! Let us know how it turns out.[p]Tonia
:~)[p]
Tonia
:~)

Peach wood & Dizzy Pig for pork tenderloin

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