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Rookie effort on some pork tenderloins; suggestions welcome

SurfnGrillSurfnGrill Posts: 5
New to BGE as of December 2020, I've been reading posts and watching videos. While I still stress over little things like the temp and cook time (I know, it's done when the meat says it's done. Would somebody tell my wife?), I've been having fun and haven't ruined a meal yet; which is my number one goal. 
Today's Pre-Easter Tenderloin Feaster went like this: Smoked a pair of relatively fat-free tenderloins. The first, I butterflied, stuffed with a mixture of cream cheese and chopped jalapeños, then dusted with Dizzy Pig Swamp Venom, wrapped 'em in bacon and topped it off with Flatiron Pepper Co's "Four Pepper Blend". Plenty of heat, yes?
The second one was for our family with milder tastes. Olive oil, brown sugar, then a light coating of Dizzy Pig Pineapple Head.
Indirect cook at 250. Was planning to glaze at 130, then pull at 140. But the internal temps jumped quicker than I thought and all were pulled between 145-150. A short rest, lots of hands digging in while I was attempting to slice and the results were unanimously positive. But I'm always looking to improve and would welcome any tenderloin suggestions.
Thanks in advance!
"There are a million ways to surf, and as long as you're smiling, you're doing it right"

Large BGE - FL

Comments

  • JohnInCarolinaJohnInCarolina Posts: 21,073
    Not sure you need any advice, those both look pretty great to me.

    On the temps, in my experience you really have to watch them closely once they’re over 110 or so.  They have a tendency to run up quickly after that, especially if you’re cooking them direct.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • LitLit Posts: 8,917
    Those look great. All I would add is maybe a little direct heat at the end to add some more color. Did these the other night and at low 130s started searing.
  • 4TheGrillOfIt4TheGrillOfIt Posts: 375
    I’d be pleased with that result.  In fact, I’m going to steal that cream cheese bacon thing.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • paqmanpaqman Posts: 3,721
    Brining meat a couple of days in advance has been a game changer for me.  The salt changes the protein structure in the meat so that it retains moisture and stays tender.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcaplousubcap Posts: 24,380
    Welcome aboard and enjoy the journey.  Above all, have fun.  As above, you delivered those in great fashion.  Nailed 'em!
    You have the finish-line criteria dialed in and sometimes that concept takes quite a protracted period of time (if ever) to realize.
    Again-welcome and great result!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • BotchBotch Posts: 11,850
    Welcome, and you need no advice ('cept maybe for the wife thing, I suggest the intranet).
     
    And I had copyrighted the phrase "Pre-Easter Tenderloin Feaster" a couple hours before your post, so please send me all your money.  :tongue:  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • FoghornFoghorn Posts: 8,922
    Welcome aboard!  For the rest of you, I've known @SurfnGrill for more decades than either of us would care to admit.  He's been very patient - waiting several months for approval after he originally registered.  He's got some great cooks in his repertoire that he'll share with us over time.  His texts to me have been much like this post - legitimately asking for help because he wants to improve while his starting point is already at the pro level.

    It's great to have you on board.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • johnmitchelljohnmitchell Posts: 5,828
    Welcome.Looking at that you won’t get any advice from me. Fantastic!!
    Greensboro North Carolina
    When in doubt Accelerate....
  • SurfnGrillSurfnGrill Posts: 5
    Thanks for all of the support and kind words. And yes: @Foghorn has been a huge help; even conversing with me on New Year's Day when my Boston Butt was in danger. It's really great to see the level of support on this site. Looking forward to more interesting cooks...


    "There are a million ways to surf, and as long as you're smiling, you're doing it right"

    Large BGE - FL
  • WeberWhoWeberWho Posts: 9,322
    Welcome! The food looks great! Happy holidays!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • loco_engrloco_engr Posts: 4,969
    not that I can add much to your skill set, but I brought a bacon wrapped, jalapeño stuffed 3 pepper cheese pork tenderloin once at a small town market before I moved and now that is what I like to cook if'n I can find the same cheese
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • YukonRonYukonRon Posts: 16,553
    I believe pork tenderloin is the most underrated protein we have to work with. It is so versatile, and is delicious in just about any method you could choose to cook. 

    It has been a favorite of mine forever, but then again, I am a porkaphile.

    Excellent work, and welcome to the cult. Having @Foghorn as a friend, does not suck. Good guy, great mentor.

    Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Mark_B_GoodMark_B_Good Posts: 839
    I think you nailed the cook. Well done!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • abpgwolfabpgwolf Posts: 530
    You nailed it! BTW I've had my egg since 2012 and still haven't convinced my wife that the meat will be done when it reaches the proper temp ;-)

    Above all enjoy yourself and have fun

    Lititz, PA – XL BGE

  • Florida Grillin GirlFlorida Grillin Girl Posts: 4,813
    edited April 7
    It looks like you don't need any help, really.

    Just to give you other ideas, here is a pork tenderloin recipe that I tried and everyone loved it:

    https://www.foodnetwork.com/recipes/bobby-flay/bacon-herb-wrapped-pork-tenderloin-recipe-1944350

    This is the post I made about it on the old forum, I hope the pics show up~ I did not sear as in the recipe, rather par-cooked the bacon before wrapping and egged it til barely 135 degrees internal, then rested to 140.

    http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=1395687

    Good luck and enjoy your Egg.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • YnoYno Posts: 398
    That looks really good, and I don't know of anything that would improve it. But you might also try that method with a loin roast instead of a tenderloin. I do way more loins than tenderloins. More forgiving and more meat! You can even do the multiple butterfly routine and roll them with your filling. And there is more surface area to cover with bacon!
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
  • OntarioDaveOntarioDave Posts: 15
    They look great to mee. I've done several versions, including butterflied and rolle as well as whole tenderloin. For both I usually use Cluck & Squeal or an all purpose dry seasoning. I pull my off at 140.......might be high for some folks, but, I still find it juicy.


    Large BGE, Weber Genesis CP310 and Weber Q1200 (camping)

    There is no bad day if you're grilling !


    Dave - Oshawa, ON
  • blind99blind99 Posts: 4,934
    Foghorn said:
    Welcome aboard!  For the rest of you, I've known @SurfnGrill for more decades than either of us would care to admit.  He's been very patient - waiting several months for approval after he originally registered.  He's got some great cooks in his repertoire that he'll share with us over time.  His texts to me have been much like this post - legitimately asking for help because he wants to improve while his starting point is already at the pro level.

    It's great to have you on board.
    Well if you’ve got @Foghorn on your side, you are well ahead of the game! welcome, and post away!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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