New BGE user. I have two pork tenderloins. Help with the menu, please.

BillsBayou

I've done two cooks so far.  First a beer-can chicken with baby golden potatoes in a drip pan and grilled portobellos and eggplant medallions.  Second, boneless/skinless chicken breasts for the kids and cedar plank salmon for me and the wife, along with some grilled veggies.

Now for some pork tenderloins and the IN-LAWS.  I'm not afraid to do multiple things on the BGE, but I need help getting the menu together. 

I've never done pork tenderloins, so I need some help there.  I'm thinking I'd like to do it long and slow, unless that is a bad thing to do with that meat.  Essentially, I need rubs, temps, and times.  I'm going to use apple and cherry wood chips in the lump charcoal.

How about some grilled asparagus as well?

Who's up for dessert?  I'm still under the 350-degree period, so there's that limitation.  

evie1370

Here is what i think for what it is worth: Pork Tenderloins cook quick, with a 350 temp I am thinking no more than an hour but will leave that to the forum as there are many guys more experienced than me here. I am thinking getting it to an internal of 140-145 would be optimal.  Personally, IMO, I would cook at the above temp, then do a reverse sear quick at about 400-450. That would also be a good temp for the Asparagus. Drizzle them with EVOO and S&P. Roast them same time as sear, should only take about 15 mins or so ..and they are so good that way.

Rubs is up to you, I use my homemade rub or Dizzy's, but any pork rub will do. I have also marinated then rubbed with Balsamic Vinegar, lemon juice and mustard glaze..up to you. Whatever pork mix you like.

Deserts i have never done...so can't comment there. Hope this helps.

 

Chicklet

I'm not a fan of a rub on a pork tenderloin.  I'm more of a marinade-it-all-day or glaze kind of girl.  I have several that I use.  

Maple glaze - 

sage, butter, maple syrup, apple cider vinegar, dijon mustard

This is a Bon Apetite recipe from 10/2000 for the exact recipe / method.  I'm pretty sure I changed a few things to accommodate the BGE cooking.  Used a drip pan, etc. 

My favorite marinade is Hendrickson's sweet onion vinegar marinade.  I only marinate it for 4-6 hours and not all day.  Super simple and makes it really tender.  

Cook's Illustrated has an excellent Miso Glaze t'loin too.  July 2013.  They have a great method instruction on there too.  

As far as sides go....my family loves my spinach orzo or rosemary roasted potatoes with any pork I make.  

The orzo is on the stove.  Boil it up, drain off some of the water but reserve some for steaming your spinach.  Add a bag of baby spinach and allow it to steam.  S&P or season to taste and add some parmesan.  

The potatoes you can do on the Egg.  Cut up some bite sized red potatoes and place in a ziplock bag.  Drizzle some EVOO, S&P and some crushed rosemary.  Shake up the bag to coat the taters. Pour into a lightly oiled pan then roast til tender.  I try to stir them halfway through cooking but sometimes I forget. 

I've also done some roasted brussels sprouts, sweet potatoes and a Chinese-type slaw when doing it in the summer time.  

Eggcelsior

With 2 tenderloins, you could also do a stuffed pork roll by butterflying the tenderloin open(or"unroll" them with a knife) and pound them thin. Stuffing choices are endless(cheese, spinach, sun-dried tomatoes, cured pork or sausage). Layer one edge over the other and put the stuffing on top of both until 1 inch from the edges. Roll everything up and season the outside after securing with toothpicks or wrapping the roll with bacon.

This is always a big hit for me.

SmokeyPitt

This is one I had bookmarked.  I haven't done it yet but it looks great. 

http://eggheadforum.com/discussion/1148041/pork-tenderloin-with-black-berry-sauce-pics/p1

IMO you don't get much benefit cooking a tenderloin low n slow.  Nothing wrong with it...but it is a lean cut so I would probably just cook it around 300-350.

Grilled asparagus is a great side item IMO.  I just toss them with some olive oil, salt and pepper and grill direct for about 5 minutes or so. 

A really simple dessert I like is to core and bake apples.  Something like this:

http://allrecipes.com/recipe/baked-apples/

You can get creative with other ingredients like pecans, rolled oats, etc.  It works fine with red apples as well. 

FWIW- the "under 350" limitation is bogus.  Not saying you need to go higher for this cook, but keeping the first few cooks under 350 doesn't make a difference.  Your gasket will end up fried either way if you go hot . 

henapple

Take small golden potatoes, wrap each in bacon, toothpick, season with a rib rub and egg in an aluminum pan.

outrageous

pork tenderloins are a great simple cook. Raised direct 350* use favorite tub.  cook to 135-140 degrees  DO NOT OVER COOK   wrap in tin foil to rest.   use any glaze that you want, sweet bourbon sauce, peach. Or orange marmalade etc. Usually only 20 min cook.  DO NOT OVER COOK

abpgwolf

I used this recipe a few months ago for family and company. It was a huge hit (thumbs up from both boys and a "save that recipe" from my wife). It's an Adam Perry Lang recipe (always a few more steps than a typical recipe), but well worth the effort. 

http://www.epicurious.com/recipes/food/views/Glazed-Pork-Loin-with-Cilantro-and-Garlic-352949

As for the asparagus, usually make "rafts" by skewering 5 or 6. Rafts are easier to flip and baste. We like it with balsamic and slivers of sharp cheese.

Good luck and let us know how it goes.  

theyolksonyou

@SmokeyPitt I made that loin and sauce a few weeks ago. Money! If I were doing again, I'd let the sauce thicken a little more.

OP as others have said cook to 135 ish and let it rise after cook. Don't over cook!

DieselkW

Here's one I made in early January.

http://eggheadforum.com/discussion/1175638/stuffed-pork-loin#latest