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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Pork loin, turned out great, weight, time and temp included

    No pics.

    however, some info for those who search on time and temp, etc.

    3.7 lb pork loin from local grocery.

    Egg, trying for 350, mostly at dome temp of 375 or slightly lower.

    Hour and fifteen minutes - which was my original projection for time - checked at an hour, then ten more - then five minutes more and hit slightly over at 143 - wanted to hit 137, let stand in tinfoil for 15 minutes

    used marinade recipe from below

    Put on a roasting rack, over a pan to catch the drippings,  indirect heat at gasket level.

    Submitted by jmoorenc | Updated: May 8, 2011

    2 Tbs soy sauce
    2 Tbs hoisin sauce
    2 Tbs dry sherry
    1 Tbs brown sugar
    1 Tbs oil
    1 ½ tsp honey
    ½ tsp garlic powder
    ½ tsp cinnamon
    2-3 pounds pork tenderloin
    1 Mix together all ingredients. Pour over pork and marinade for 6 to 8 hours.
    2 Cook indirect at 350 for 20 minutes, then finish off with high direct heat until pork reaches an internal temperature of 140
    degrees. Let pork rest for 10 minutes before slicing.

    Read More

    Note - the recipe above is verbatum, I think they mean 20 minutes per lb.

    This was moist, delicious - a little mild, interesting, slightly unusual in a good way.

    Everybody really enjoyed, including the grandchildren, who are really hard to please.

    Will readily use this recipe again, it's a keeper.

    Wife described as flavorful, without being overwhelming - very moist and tender which can be hard to do with pork.