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Pork Tenderloin for Supper

FatDogFatDog Posts: 164
edited 10:42PM in EggHead Forum
With football season being in full swing for the high school where I teach, I haven't had time to cook much on my egg. Tonight was different ... I came home after school and slow cooked a pork tenderloin for me and my bride. Did the cook at abobut 325 degrees for 40 minutes over a small bit of hickory for 30 minutes or so. Served it with a mean squash casserole. Tomorrow, beer-butt game hens.[p]Doc


  • FatDog,[p]I tend to cook tenderloins, loins, chops, chicken breasts and any other lower fat cuts of meat at higher temps for short periods of time. Specifically for tenderloins, I would have cooked it at 400ish for about 15 mins. No matter how you cook em...tenderloin is one of my favourites.[p]As for the beer butt chicken, I used to love that method on my old bbq but since the egg is so efficient at producing moist results I've found that spatchcocking birds is much easier. I have still done vertically roasted chicken but only when doing more than two birds and space is at a premium. If you haven't tried the spacthcock method, give it a whirl. Cuts down on your cook time and the results that I've had have been great.[p]Cheers,[p]John
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