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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pork Tenderloins

Have a couple of pork tenderloins I want to put on the egg this weekend, bout 1.5 lb each. Any suggestions on time and temp for a slow cook to enjoy some beers? Thanks all.


  • pgprescott
    pgprescott Posts: 14,544
    I don’t care how you cook them but I would take them off before they hit 155IT. I cook them hot and fast and remove at @140-145. I just drink a couple before I put them on. They are pretty forgiving if you or yours likes them more done than we do. Enjoy!!
  • Carolina Q
    Carolina Q Posts: 14,831
    Raised direct, 400°F, 1/4 turn every 5 minutes (20 min total). Enjoy!

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

    Central Connecticut 

  • Msabino
    Msabino Posts: 1
    I've had really good success brining them in a saltwater, red chili flake and pineapple juice brine.  For the cook, I rub them and wrap them in bacon and let them go on the BGE for about 45 minutes at 275* or until, just like pgprescott said, they hit that 145* internal temp mark.