Cookout Tips Needed (Pork Tenderloin)

NoleC5

Hi Everyone!

I'm planning on having a small cookout tomorrow for mothers day and a couple of friends b-days. I'd like to do some tenderloins (see below which I found on the forum) before everyone gets here and then have the egg available for burgers/baked potatoes, etc.

Any tips on how to store the tenderloins after they are done?? Can I let them rest, and then maybe refrigerate until ready to eat?

Also, what wood chips would you suggest for the tenderloins?

Finally, the below instructions say 400 degree egg...but doesn't indicate direct or indirect?? Any tips here?

Thanks in advance,
- D



Pork, Tenderloin, Stuffed, Tomato, TB

i seen this recepie on the bge forum and decided to try it myself.. i have changed it after i made it and have added the changes here.....


2 Pork Tenderloins Butterflied
1 bag Spinach
4 slices cheddar/swiss cheese
1/2 9 oz jar sundried tomato paste
4 tbs Water
butchers twine
a few shakes of your favorite rub



1 pork tenderloins do not come butterflied so you will have to that on your own.. it is very easy after you do it. it is a little intimidating if you have never done it....
2 put 4 tbs of water into a big shallow pan.. bring to a boil.. add your bag of spinach and turn until it is all wilted.. remove from the pan and put in a tee towel... squeeze out as much moisture as you can... move spinach to cutting board and chop up... i have not tried using frozen spinach but i guess that would work also just make sure to squeeze out as much water as you can..
3 lay out your tenderloins on your cutting board and shake some of your favorite rub (i use dizzy pig)
4 using a spoon spread the sundried tomato paste over the tenderloins
5 layer in the cheese
6 last add your chopped spinach
7 tie up using the butchers twine.. if you are bad at tying knots just use bamboo skewers that might work also
8 sprinkle the outside with some more of your rub
9 place tenderloins on a 400 degree egg until the internal temperature reaches 145 degrees
10 place on your cleaned cutting board covered with foil for 5-10 min
11 pull off your butchers twine or pull out skewers
12 slice.
13 enjoy

Bacchus

Foil them, wrap in an old towel, then place in cooler. Will keep warm a couple hours.

Chef Charles

I would go indirect. Don't be afraid to wrap those things with bacon :evil: :woohoo: . As for wood chips, perhaps some apple or pecan.

Tom

Little Chef

Nole...Pork tenderloin is a very easy and quick cook. I would not cook it ahead at all. You are looking at about 20 minutes tops onto the egg, and off. 400* Egg, direct, turning regularly. Pork is completely safe to eat at 137*. I pull mine about 132*, and allow them to carryover during the rest. Wish you the best! But seriously, don't over-think this cook. Keeping them 'warm' is going to overcook the tenderloin. Cook the pork, and while the pork rests, cook your burgers. JMO.

NoleC5

Sounds good! Thanks everyone! Looking forward to a fun/relaxing day of eggin!!