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Pork Tenderloin

Phil from Tampa
Phil from Tampa Posts: 1
edited November -1 in Pork


• 2 lb Pork Tenderloin
• 2 Oz Rib/Chicken rub from Sams


Put your tenderloin in a glass baking dish. Cover with a substantial amount of rub, let stand approximately two hours. Turn in dish 1 hour into process. I like the meat at room temperature prior to cooking

Get your Egg up to temp.,approximately 300 degrees. Add one cup of soaked hickory chips. This will bring the temp. down to about 200 degrees. Take 3 metal kabob scewers and stick them through the meat. This will keep the two sections of the tenderloin together. I place my meat in a V-Rack and place the V-rack in an aluminum backing dish that I have lined with aluminum foil (makes the clean up much easier),place on the grill. I use an electronic remote temperature probe. Close the daisey style vent on top leaving only a small slit for flow and the bottom vent to approximately 2 inches. Leave closed. Cooking time is approximately two hours. I like an internal temp of 165 degrees. If you see its cooking too slow or too fast adjust your temp accordingly. My preferrence is a meat that is a little crusty on the ouside and nice and juicy on the inside. So the last 15 minutes or so I open the daisy slits to full speed. I take the meat inside and slice as thin as possible with an electric carving knife and serve immediately. For sauce I love sweet Sonny's Brand (I am a Gator Grad and the smell brings back great memories) This might not be the fanciest dish going or the most &#034official&#034 per the experts but is quick, easy and tastes great.


I like hash browns with my pork. I take some frozen tater tots and microwave for a couple of minutes until defrosted. In a cast iron skillet melt a half a stick of butter. Place the defrosted tater tots in the melted buttor and mash um up real good until you have an even spread in the skillet cook them to desired crispiness.

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