Looking for Egret

Poppasam

John my wife wants to take to you about how you cooked the tenderloin at Dillard. Call us are e-mail.[p]Thanks,
Poppasam

egret

Hey, Sam, I'm going to be cooking some of those at Waldorf. I'll give you all the details then, unless you need them sooner.........Are we going to be allowed under your "tent" this year??

Poppasam

egret,don't look like we gonna make it this year but I will loan you a tent. She was planning to cook it tomorrow. She's not home right now but should be shortly.
Sam

egret

Sam, I'm really sorry to hear you're not going to make it. Dang, I'm really bummed!!! Anyway, here is the recipe :[p]Coffee-Crusted Pork Tenderloins*
by John Hall (egret)[p]Ingredients :[p]4 Tbls. freshly ground Coffee Beans
1 1/4 tsp. Onion Powder
4 tsp. Coarse Salt, kosher or sea
3/4 tsp. ground Cumin
4 tsp. Dark Brown Sugar
3/4 tsp. ground Coriander
2 tsp. sweet Paprika
3/4 tsp. unsweetened Cocoa Powder
1 1/4 tsp. freshly ground Black Pepper
1 1/4 tsp. Garlic Powder
1/3 cup Turbinado Sugar[p]1-2 lbs. Pork Tenderloin (usually come 2 to a pkg)
2 Tbls. Canola or Vegetable Oil[p]Preparation :[p]In a small bowl, mix together the first 11 ingredients (coffee through sugar).
Sprinkle this mixture on the tenderloins.
Drizzle the tenderloins with oil and rub it in well.
Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).[p]Preheat the egg to 400° dome temperature.
Cook tenderloins direct on a raised grid for about 20 minutes, flipping every few minutes, until they reach an internal temperature of 145°.
Remove from cooker and let rest 5-10 minutes before slicing.[p]* This is QBabe’s recipe that I’ve modified slightly by adding Turbinado Sugar and cooking at a higher temperature. I cook this on a regular basis at my dealer and it’s always a big hit even without the Redeye Barbecue Sauce (see Sauces section on BGE site) that she recommends.[p]

citychicken

egret,
sure am glad you posted this recipe. sounds really yummy. thanks so much.

Poppasam

egret, got 12 0f them fellows in the wrap and ready for tomorrow. Doing an After Hours Chamber of Commerce for a patio and spa store that also sells Eggs. She helped us out on a contest and asked us to come cook for her. Lot of work but looks to be fun.[p]Thanks for the help. Are you cooking most saturdays? Looks like we may Atlanta Eggfest also. Contest in Canton same weekend. October gonna be busy for us.[p]Hope to see you soon,
Poppasam

egret

Poppasam,
If you follow that recipe they'll be a big hit. I only cook at the dealer about once a month. It sounds like someone needs to do a better job of coordinating these contests with the eggfests!!

Poppasam

egret,it was a sucess. The tenderloin was a hit. We fed about 75. It will cost next time I do this for anyone. We had five Eggs going for about four hours. Was a lot like work. [p]Thanks Again,
Poppasam[p]