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Pork Tender Loin

Spring ChickenSpring Chicken Posts: 10,247
edited 8:26PM in EggHead Forum
I picked up a packaged pork tender loin on sale yesterday (2 in a pack - total weight 4 lbs). I found a couple of recipes on the forum. Tim M's Grilled Pork Tender Loin looks easy and Mr. Toad's Pork Loin looks delicious, but I would like to try something new that's a bit different. Any ideas would be appreciated. [p]Spring Chicken
Spring Texas USA


  • PainterPainter Posts: 464
    Spring Chicken, Gorden has a few on his site that might appeal to you.

    [ul][li]GFW's Website[/ul]
  • Trout BumTrout Bum Posts: 343
    Spring Chicken,
    Mr. Toad's is for a pork lion not tender lion. I've used the recipes below with great success. The Sesame is my favorite, it's from the BGE book and I modified it slightly..
    B D Pork Tenderloin.rtf

  • Trout BumTrout Bum Posts: 343
    Big Daddy,
    Use the address below for the third recipe address.
    B D Pork Tenderloin.txt

  • ravnhausravnhaus Posts: 311
    Spring Chicken,
    Here' one I did last week.

    [ul][li]Blackberry Pork Loin[/ul]
  • BlueSmokeBlueSmoke Posts: 1,678
    Looks so good I can almost taste it! Gonna have to try that myself. (I'm thinking orange marmalade could be good, too.)

  • Spring Chicken,[p]Just did this one last night from the Sonoran Grill website.
    I love cumin with pork. I thought this was really good. Today's sandwich was a treat, too.

  • Oops, did the link wrong
    [ul][li]Cumin Crusted Pork Tenderloin[/ul]
  • Spring ChickenSpring Chicken Posts: 10,247
    Spring Chicken,
    Thanks guys. I just took a break from building a fence and thought I would check to see what ideas came in. Lots of good suggestion but I think I'll try the one submitted by qperson. "Cumin-crusted Pork Tenderloin" It looks interesting. Meanwhile, its so hot and humid here in Spring Texas I'm thinking "Nap" until late in the day. Maybe an ice cold rum & Coke to help the nap work faster. Life is good.[p]Thanks again.[p]Spring Chicken

  • PainterPainter Posts: 464
    Spring Chicken, I agree with you. I printed out the recipe also. Check back in after the cook or after the nap, which ever comes first.

  • Spring Chicken,[p]Looks good, but you might want to take the loin off when it reaches a temp of 145, rather than the higher internal temps in that recipe, and let it rest. It is slightly pink, but very juicy. Higher than that dries it out.[p]Lee

  • Spring ChickenSpring Chicken Posts: 10,247
    Thanks for the tip, but my wife would NEVER let me serve pink pork. I may take it off at 150° and see how that does.[p]Spring Chicken

  • GordyGordy Posts: 49
    Big Daddy,
    Never tried Lion before, sorry couldn't resist.[p]My son's absolute favorite is pork tenderloin (not lion)LOL

  • RHORHO Posts: 9
    Spring Chicken,[p]I found a different way of doing pork tender loins that always leaves me waiting for the next time to do it again.[p]They called it a California Roast. It basically involves wrapping up a pork tenderloin inside of 1 or 2 deboned chicken breast with the skin still on (to preserve taste, it does make a difference)Make sure that the chicken completely covers the pork tender loin. I like to hold it together by sliding a special mesh that the butchers seem to use rather than tying it[p]Cook in the BGE as you would normally do a pork tender loin. Watch your temperature to ensure chicken is fully cooked.[p]The taste is out of this world.[p]Should you try it let me know how you enjoyed it.[p]RHO

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