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

Want to see how the EGG is made? Click to Watch

Pork Tenderloin Medallions- how?

Flashback Bob
Flashback Bob Posts: 519
edited November -0001 in EggHead Forum
I remember seeing some folks cooking their pork tenderloins by cutting into 1.5"(?) medallions and grilling. [p]What kind of temp and time would you do something like that?
· Share on FacebookShare on Twitter

Comments

  • stike
    stike Posts: 15,597
    Flashback Bob,
    it's analogous to a tenderloin of beef, basically a pork "filet mignon".[p]you can essentially cook it the same way.
    and of course, all the variations.[p](come get yer hickory, and i'll trade you some apple!)
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    2jan07-034.jpg
    <p />Flashback Bob,
    i've done them a couple different ways...[p]just pull them at 140-145 or they might get dry.[p]medium heat around 300-350 for 20-30 minutes i think.
    · Share on FacebookShare on Twitter
  • tripmac
    tripmac Posts: 17
    Flashback Bob,
    I did them similar to RTD, but I marinated mine before and used shakin the tree on them. They came off great. Just watch it or they will dry out.[p]Trip

    · Share on FacebookShare on Twitter

Categories