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.

First Pork Tenderloin

WoadieWoadie Posts: 31
Going to try my hand and a tenderloin tomorrow.  Was going to do it @ 400 indirect wrapped in bacon.   I had one question though. Would it hurt if I put the rub on tonight and let it sit overnight?  

Comments

  • MeTedMeTed Posts: 729
    That would be best.
    Belleville, Michigan

    Just burnin lump in Sumpter
  • jimdgreat1jimdgreat1 Posts: 82
    No. Dry or wet rub overnight is great.
    Large big green egg
    Brinkman barrel smoker

  • WoadieWoadie Posts: 31
    Ok good deal.    What about trimming the fat?
  • lousubcaplousubcap Posts: 17,078
    Tenderloins have little fat to begin with so I would not trim unless you have a outlier fat pocket.  And while here, you may want to par cook the bacon before  wrapping and cooking the tenderloin.  The tenderloins get to finishing temp (around 140*F) quite quickly such that the bacon will likely be lagging the cook finish-line.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • WoadieWoadie Posts: 31
    thanks that sounds like a good idea.  Here’s where I’m at now.   Time to put in the refrigerator until tomorrow afternoon.  
  • drumdudeguydrumdudeguy Posts: 96
    Cook at 375 degrees on direct upper rack. Season with Cavenders Greek Seasoning. Can’t beat it!
    Charlotte NC - Large Big Green Egg (2009) w/Nest and Handler
    Accessories: PSWOO, Adjustable Rig, Smokeware Cap and Temperature Gauge
  • PattyGPattyG Posts: 22
    Did you wrap in bacon?  How did it come out?
    Patty
    Big Green Egg Newbie
    Maryland
  • pgprescottpgprescott Posts: 10,628
    The only trimming I do is if there is some silver skin to remove that I find overbearing. Looking forward to the money shots. 
  • WoadieWoadie Posts: 31
    I haven’t wrapped in bacon yet.  I’m going to do that about 1hr. before I put them on this evening.  
  • llrickmanllrickman Posts: 589
    love them butterflied stuffed and wrapped in bacon also sometimes will marinate it in

    Pork tenderloin marinade

    3 tablespoons lemon juice

    6 tablespoons soy sauce

    2 teaspoons garlic
     
    1/2 cup honey


    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • SonVoltSonVolt Posts: 770
    If you wrap it in bacon all you're going to taste is bacon. Tenderloin doesn't have much of its own flavor to stand up on its own. I'd try it without once and see which you like better. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • TerrebanditTerrebandit Posts: 1,718
    I agree with SonVolt.  I don't bacon wrap a pork tenderloin when done on the egg.  All you taste is the bacon, plus you don't want to take it beyond 140 degrees and the bacon won't crisp up.   If you want to use bacon, slice the pork tenderloin into 2 inch wheels, wrap bacon around each of those (secure with toothpick or put several on a stick), season to your liking, and fry them up on a hot griddle. 
    Dave - Austin, TX
  • Gotarheel1Gotarheel1 Posts: 4
    Great job! Love my bacon weave tendorloin. Always a hit.
  • JohnnyTarheelJohnnyTarheel Posts: 5,215
    Nice cook!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • CigarCityEggerCigarCityEgger Posts: 726
    Very nice! Love tenderloin off the egg 
  • lousubcaplousubcap Posts: 17,078
    Way to bring it home.  Congrats on the cook and results.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • DoubleEggerDoubleEgger Posts: 12,204
    Nice cook. Here’s an unsolicited tip. Bacon will stick to itself when it’s room temp eliminating the need for toothpicks. 
  • TheophanTheophan Posts: 2,221
    Looks absolutely WONDERFUL!!!
  • WoadieWoadie Posts: 31
    Nice cook. Here’s an unsolicited tip. Bacon will stick to itself when it’s room temp eliminating the need for toothpicks. 
    I didn’t think of that.   I did have to stretch the bacon to cover it as much as I wanted.  I’ll remember that next time though.  Thanks for the help.  
Sign In or Register to comment.
Click here for Forum Use Guidelines.