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Pork tendy, cook in bag? - No way

PowakPowak Posts: 791
edited October 9 in EggHead Forum
SWMBO picked up this beefy looking pork tenderloin at the grocery store this week. It says cook in bag a few times on the packaging but that ain’t happenin! This suckers hittin the egg. It is all preseasoned and marinated up. Raised direct or indirect? 


Comments

  • bgebrentbgebrent Posts: 17,576
    Cook direct or raised direct 350-375.  Have fun.
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 18,280
    I go raised direct and expect a fairly quick cook.  Pull around 138*F and you shall be rewarded.  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.  
  • FoghornFoghorn Posts: 6,897
    I've done them direct and indirect and like them both ways.  But you should listen to @bgebrent as he has seen his wife cook a lot more of these than I have.

    Just make sure you pull it when the center hits 140.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • bgebrentbgebrent Posts: 17,576
    Foghorn said:
    I've done them direct and indirect and like them both ways.  But you should listen to @bgebrent as he has seen his wife cook a lot more of these than I have.

    Just make sure you pull it when the center hits 140.
    Funny guy =)
    Sandy Springs & Dawsonville Ga
  • milesvdustinmilesvdustin Posts: 1,750
    I cook them to 140 IT raised direct at like 350 or so. Builds a nice crust, I roll it every few minutes to get all sides 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • GlennMGlennM Posts: 897
    You could pitch it in it in the Sous Vide at 135 for a couple hours and finish on the egg?  I would be tempted to try that
    In the bush just East of Cambridge,Ontario 
  • Carolina QCarolina Q Posts: 13,527
    edited October 10
    400° raised direct works for me. Rotate 90° every 5 minutes. Done in 20.

    EDIT: This is a loin, not a tenderloin. Probably gonna take longer, but I'd still cook it the same way.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • fishlessmanfishlessman Posts: 23,915
    im in the 400 or over direct camp. whats the salt content on it, everytime ive gone down this road its been overly salty and i like salt. maybe give it a rinse then oil before grilling if it looks to be high in salt
  • SmokeyPittSmokeyPitt Posts: 9,990
    FWIW I think that is actually a smallish loin, not a large tenderloin. They are similar but I think that is actually thicker than a tenderloin and not quite as forgiving. 

    I would sous vide it like @GlennM suggested and finish it on the egg if you have a sous vide rig. 

    If you don't have a sous vide rig I think I would consider a reverse sear. I'm just thinking since it is a little thicker going direct the entire time you may end up with more char on the outside than you want by the time the inside is cooked. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • GoldenQGoldenQ Posts: 341
    It sure says loin not tenderloin     I like to cook loin indirect at about 350-375 and pull at 140    tenderloin should be direct raised    loin is not as forgiving as tenderloin and I think needs to be indirect.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • PowakPowak Posts: 791
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
  • fishlessmanfishlessman Posts: 23,915
    Powak said:
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
    i go with direct til i see enough browning/ light charring, then use foil to stop it from burning, either just placed under it or a wrap. my bigger concern is whats in the marinade, salt, heavy sugar etc, my guess its already been tenderized.
  • PowakPowak Posts: 791
    Powak said:
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
    i go with direct til i see enough browning/ light charring, then use foil to stop it from burning, either just placed under it or a wrap. my bigger concern is whats in the marinade, salt, heavy sugar etc, my guess its already been tenderized.
    I’m guessing it has a lotta salt, sugars and stuff in there. These products tend to have a little help to extend their shelf lives.
  • fishlessmanfishlessman Posts: 23,915
    Powak said:
    Powak said:
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
    i go with direct til i see enough browning/ light charring, then use foil to stop it from burning, either just placed under it or a wrap. my bigger concern is whats in the marinade, salt, heavy sugar etc, my guess its already been tenderized.
    I’m guessing it has a lotta salt, sugars and stuff in there. These products tend to have a little help to extend their shelf lives.
    those items also tenderize it. the only way to make a loin tough is over cooking, i would get it off the grill in the high 130's
  • PowakPowak Posts: 791
    Pork came out KILLER! Went with 400° indirect, at the felt. Pulled at 155°(swmbo’s still not sold on pink pork). Still came out juicy as can be. Was covered in crumbles of bacon.


  • FoghornFoghorn Posts: 6,897
    Looks great.  Well-executed.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • bgebrentbgebrent Posts: 17,576
    Foghorn said:
    Looks great.  Well-executed.
    Says the novice.
    Sandy Springs & Dawsonville Ga
  • SonVoltSonVolt Posts: 1,267
    Powak said:
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.


     It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • fishlessmanfishlessman Posts: 23,915
    SonVolt said:
    Powak said:
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.


     It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before. 
    its an odd way of marking it and i agree. that and its missing that small dark section that runs down the corner of a loin that gets cut off before slicing and finds its way to my plate ;)
  • PowakPowak Posts: 791
    SonVolt said:
    Powak said:
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.


     It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before. 
    Me neither. I could’ve sworn they mislabeled it until I started slicing it. It was definitely a loin not a tenderloin but it was trimmed down from the size of a normal one. It was much firmer than a tenderloin too. I could definitely see where maybe pulling in the high 130s/140’s could yield a more tender roast but it was dang good even at 155. 
  • PowakPowak Posts: 791
    SonVolt said:
    Powak said:
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.


     It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before. 
    its an odd way of marking it and i agree. that and its missing that small dark section that runs down the corner of a loin that gets cut off before slicing and finds its way to my plate ;)
    Yeah like this 
  • jtcBoyntonjtcBoynton Posts: 2,260
    SonVolt said:
    Powak said:
    Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.


     It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before. 
    Filet is the fancy way to say boneless.  Its a loin not a tenderloin - says so on the package.  The "loin filet" term may confuse some into thinking its tenderloin.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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