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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pork Squared
Options
Austin Smoker
Posts: 1,467
Went to the HEB today and low and behold - Pork Tenderloin on special for $1.99 a lb! I had some Prosciutto lefteover from wrapping asparagus last night and hatched this.
Starting ingredients; tenderloin, DP Swamp Venom & Dizzy Dust, and Fischer&Weiser Smokey, Sweet Mustard Sauce.
Slathered the Mustard Sauce on the loin and coated with a good sprinkle of both DP rubs:
Then wrapped in Prosciutto:
On the egg at 325, raised direct with a chunk of Hickory and Pecan until internal read 140. Allowed to rest for 5 minutes.
Smelled so good, forgot to snap it plated, but here it is sliced:
It was pretty nice, not too salty thanks to the low salt content of DP. The proscuitto picked up the smoke nicely - YUM! :woohoo:
Starting ingredients; tenderloin, DP Swamp Venom & Dizzy Dust, and Fischer&Weiser Smokey, Sweet Mustard Sauce.
Slathered the Mustard Sauce on the loin and coated with a good sprinkle of both DP rubs:
Then wrapped in Prosciutto:
On the egg at 325, raised direct with a chunk of Hickory and Pecan until internal read 140. Allowed to rest for 5 minutes.
Smelled so good, forgot to snap it plated, but here it is sliced:
It was pretty nice, not too salty thanks to the low salt content of DP. The proscuitto picked up the smoke nicely - YUM! :woohoo:
Comments
-
Hi. That looks delicious. I love prosciutto a lot. Did all of the spices you added kind of take over the prosciutto flavor. I am a new egg owner. How long did it take your pork loin to reach 140 at 325?
-
Not at all HarleyDog. I have always found DP rubs to be anything but overpowering, and the sameheld true here. This loin took about 45 minutes to reach 140 internal, but I've had them go shorter and longer.
One thing I've leanrned in the last year of eggin is to always cook to temperature. -
Brad
that's some delicious looking tenderloin..nice pics too... -
OMG. Looks great. Great Job
-
What a steal on the pork tenderloin. That looks good and there are so many uses........LBGE Katy (Houston) TX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum