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.

hard to screw up a pork loin

HashmakerHashmaker Posts: 149
edited September 2012 in Pork

Finally did a maple cinnamon glazed pork tenderloin. Coated it with olive oil, rubbed it down with my rub, grilled direct at 375-400. It was enjoyed by all.


  • Looks really good, maple cinnamon - can almost smell it. 
    Thanks for the pics. A friend showed me how to tie the thin end of the loin back over on itself making it all about the same size (or just trim it right off and use it for something else). Avoids overcooking that thin end and makes for easy slicing when you serve it.  
    Delta B.C. - Move over coffee, this is job for alcohol!
Sign In or Register to comment.
Click here for Forum Use Guidelines.