Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Tenderloin taste test

Misippi EggerMisippi Egger Posts: 5,095
edited 10:46AM in EggHead Forum
I am planning pork tenderloins for a SS party on Dec. 4 and since I have come across several good recipes, I decided to test 4 recipes tonight. I invited our best friends /neighbors for the judging.

This morning I prepped the non-stuffed ones:
1) QBabe's coffee-crusted pork tenderloin recipe from the cookbook section on the Forum.
2) Egret's Maple/Bourbon Ham injection and rub.
Followed the recipes (about 2+ ounces of maple syrup injection in the tenderloin) pretty closely. Wrapped these two in plastic wrap, then in ziplocks in the fridge for about 9 hours.

This afternoon I butterflied 2 tenderloins and stuffed:
3) Bente's spinach/tomato/cheese stuffed (from a Forum post)/Dizzy Dust rub
4) An apple/carrot/onion/pecan stuffing with apricot preserve glaze from ""

All four elevated, direct at about 400*. Pulled between 138 and 145* (they cooked differently), foiled and rested.
Sliced (Coffee-rubbed in front, Maple/Bourbon in back.
Bente's coffee-rubbed - notice how juicy. :woohoo:
Egret's Maple/bourbon - also very juicy: :woohoo:
The stuffed ones (spinach/tomato on left, apple/carrot on right):

Stuffed: 3 of 4 preferred the spinach/tomato version, but felt the tomato paste was too pronounced (our store didn't have sundried tomato paste, so I used regular tom paste mixed with some cut-up sundried tomatoes).
Non-stuffed: The Egret Maple/bourbon won out - the coffee-crusted one was a little strong / most preferred the sweeter taste.

Since I plan to offer the tenderloins in sandwiches, I think the non-stuffed versions will work the best. So it looks like I will be buying more maple syrup, bourbon and Dijon mustard next week. :ohmy:


  • FlaPoolmanFlaPoolman Posts: 11,675
    Clark, did egrets ham tonight and got me thinking what else the paste would work with and your cook just answered it ;)
  • Pat, I was wanting to try this, but was concerned it would be too sweet. I cut back some on the maple syrup and only injected about 2-3 total ounces, though I believe it would have held more.

    It was really the best of the 4 sampled.

    Feeding 20-30 people on the 4th, so will be cooking 5-6 tenderloins. Gonna make a dent in my bottle of 'Jack' - may have to make a run to Sam's for one of those BIG bottles. :woohoo:

    Also, will just call it a Maple syrup-injected tenderloin, since this IS a Baptist SS party. ;) :laugh: :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,675
    :laugh: :laugh: I used Brugal Dominican rum,, worked fine
  • Little ChefLittle Chef Posts: 4,725
    Misippi: Those look great! Nice job, and you have fortunate friends and neighbors! ;)
  • hornhonkhornhonk Posts: 3,841
    So you didn't use the Fab P ?
  • Actually, I forgot until after I had injected them. :blush: :( :ohmy:

    Last night after the testing, I thought I might just add the FAB-P when I do the cook for the party, since it can't do anything but IMPROVE the flavor.......
  • DrZaiusDrZaius Posts: 1,481
    Good job! That looks great.
    This is the greatest signature EVAR!
  • BBQMavenBBQMaven Posts: 1,041

    Those look so good....

    I love to mix up a dipping sauce for guest to use. Butter, brown mustard, brown sugar, and bourbon - adjust amounts for flavor you want :evil:
    Kent Madison MS
  • egretegret Posts: 4,109
    Wow, that was quite a post! Now, you have me thinking on doing some pork tenderloins....... :laugh: I use Jim Beam bourbon, BTW.
  • I am thinking of a mayo/horseradish type spread for making sandwiches, but also offering a brown mustard one is a good idea- just won't mention to the Baptists the addition of a little bourbon. :whistle: :)
  • Jim,'s all good stuff! ;)

    BTW, I used smoked paprika, since I was out of plain paprika, on both the ham last week and the tenderloin last night. I think it really added more depth to the flavors!
  • Thanks. Lots of left-overs.....come on over! :)
  • Thanks, Michelle.

    They gave us free tickets to the Fantastic Cirque de la Symphonie Saturday night. It's the least I could do in return. :)
  • I'm going to try the burbon maple ham this week!

    Alton Brown's pork loin is incredibly good as well. It has more of a citrus flavor from the lime juice in the marinade so it makes a great summer meal, but I highly recommend it as well. I've taken it to tailgates and folks rave over it. The link is below.

  • Thanks. Substitute smoked paprika for the regular paprika -it kicks it up a notch.

    Thanks for the link, I will put it on my 'to do' list.

    BTW, where are you in Dixie?
  • I'm actually over in Vicksburg. I've been here since 2003 after graduating from school. I see you're from Madison. That's actually where I bought my egg this past spring. They seem like good folks over at MF&P.
  • BBQMavenBBQMaven Posts: 1,041
    :laugh: :laugh:
    Reminds me of what my Dad used to say - how to you stop a Baptist from drinking your beer when your fishing? invite two of them!!! :woohoo: :woohoo:
    Kent Madison MS
  • Mr HollowayMr Holloway Posts: 2,034
    The pork looks super moist.
    Great post :)
  • :ohmy: :whistle: :laugh: :laugh:
  • Clark, all four looked fabulous to me! Yum. :)
  • It really was moist, even though I let them get cooked a little more than originally intended - adult beverages :(

    That's one of the things I love about the Egg, no need to brine things, unless for adding a particular flavor!
  • They really were, Rebecca. It was a hard decision, with lots of prodding to get a commitment vote. :ohmy:

    The stuffed ones were too time-consuming for a large cook and would be difficult for making small sandwiches.
  • MickeyMickey Posts: 18,705
    Clark have you used grade "B" maple? Started year before last on hams and has more flavor.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MIckey,

    When walking through Kroger yesterday, I searched through all the Maple Syrup and all they have is Grade A "Dark Amber", which we all know is "light" amber.

    We have a 'Fresh Market" and I will look next time I am there, as well as a couple of specialty 'foodie' stores (with limited inventory). Will keep a look out for the Grade B, but it's looking like an Internet purchase is inevitable. :(
  • LobichoLobicho Posts: 557
    4 pieces of art...
  • Thanks!
Sign In or Register to comment.
Click here for Forum Use Guidelines.