Pork Tenderloin

Pork Tenderloin seasoned with Big Green Egg Sweet & Smoky Seasoning!

Ingredients

  • Whole pork tenderloin
  • Olive oil
  • Big Green Egg Sweet & Smoky Seasoning
  • Big Green Egg Sweet & Smoky Kansas City Style Sauce

Instructions

Set the EGG for direct cooking at 350°F/177°C.

Trim the pork tenderloin of any excess fat and silver skin. Season with a drizzle of olive oil and a generous amount of Big Green Egg Sweet & Smoky Seasoning.

Place the tenderloins on the cooking grid. Roast for 15 to 20 minutes, turning occasionally, until the tenderloins reach an internal temperature of 145°F/63°C.

Remove the tenderloins from the grill and place on a large piece of heavy-duty aluminum foil; wrap tightly and let rest for 10 minutes. Remove to a cutting board, slice and serve with the Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce.

9 thoughts on “Pork Tenderloin

  1. Place the tenderloins on the cooking grid. Roast for 15 to 20 minutes, turning occasionally, until the tenderloins reach an internal temperature of 145°F/63°C. Is this correct? Cook for only 15 to 20 minutes?

  2. I have found that indirect smoking of the tenderloin yields a more tender and tasty result. I also put apple juice in the tray underneath it.I go to the same 145° Internaltemperature wrap it in foil wrap a towel around it and let it sit for at least two hours in a cooler of small size. My family and friends thinks it is magic,I had let it sit in a pork barbecue rub for 24 hours prior to putting it in the 225° egg

    1. Question: can you clarify, after cooking in egg, you wrap tenderloin in foil, then a towel, then put it in a cooler for two hours? Is this correct?

      1. After you are done cooking (i.e. the meat has reached desired temperature), you can wrap it in foil and place in a cooler. Pack old towels around the foil wrapped meat. It will rest and stay warm for hours. This works for any meat – tenderloin, brisket, ribs, etc. This is a good trick if your cook is done before you are ready to serve.

    2. I like the idea of indirect versus direct…..but how important is the cooling for 2 hours versus 10 minutes….

      1. My experience with most meats is that the resting is critical for redistribution of the liquid to yield the best product. That’s if you have the time.

    1. 15 minutes or so, but if you don’t have one already, an instant read thermometer is one of the best tools to have in your kitchen

  3. We’re brandy new to the egg, and are looking for lighter style recipes. This tenderloin looks like something we will try. The grilled peaches caught my eye! Can’t wait to try it

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