Imagine sinking your teeth into a perfectly cooked pork tenderloin, infused with the subtle smokiness of a Big Green Egg. The tender meat, bursting with flavor, melts in your mouth, leaving you wanting more. Pork tenderloin is a fantastic choice for grilling – it’s lean, cooks quickly, and is incredibly versatile. And when cooked on a Big Green Egg, it transforms into a culinary masterpiece. The Big Green Egg excels at maintaining consistent temperatures, retaining moisture, and imparting that coveted smoky flavor, making it the ideal vessel for achieving pork tenderloin perfection. This guide will walk you through the best methods, delicious recipes, and essential tips and tricks to elevate your pork tenderloin game on the Big Green Egg.
Understanding the Pork Tenderloin
Let’s delve into the heart of our star ingredient: the pork tenderloin. This cut of meat is a long, narrow muscle located along the backbone of the pig. It’s known for its tenderness and mild flavor, making it a blank canvas for various seasonings and cooking styles. The beauty of pork tenderloin lies in its leanness, making it a healthier alternative to other cuts of pork. It also cooks remarkably fast, perfect for a quick and satisfying meal. When you’re at the butcher shop or grocery store, look for pork tenderloins that are pinkish-red in color and firm to the touch. Avoid any tenderloins that appear greyish or have a slimy texture. While some marbling is desirable in other cuts of pork for added flavor, pork tenderloin is naturally lean, so don’t be overly concerned about it. A good rule of thumb is to plan for about ½ pound of pork tenderloin per person. Once you’ve selected your tenderloin, preparing it is a breeze. Start by trimming away any silver skin – that thin, silvery membrane that can make the meat tough and chewy. Use a sharp knife to carefully slide under the silver skin and remove it. Finally, pat the tenderloin dry with paper towels before seasoning. This will help it develop a beautiful sear during cooking.
Essential Big Green Egg Setup for Pork Tenderloin
The key to cooking phenomenal pork tenderloin on the Big Green Egg lies in proper setup and temperature control. First, opt for high-quality lump charcoal. Lump charcoal burns cleaner and hotter than briquettes, providing a more authentic smoky flavor. Next, consider using a ConvEGGtor. This ceramic plate setter creates an indirect cooking environment, preventing the pork tenderloin from burning and ensuring even cooking throughout. Maintaining a consistent temperature is paramount. For pork tenderloin, aim for a temperature range of 350-400 degrees Fahrenheit (175-200 degrees Celsius). This allows the pork to cook through quickly without drying out. Aside from your Big Green Egg, charcoal, and ConvEGGtor, you’ll need a few essential tools: a reliable meat thermometer is non-negotiable. This will ensure that your pork tenderloin reaches the perfect internal temperature for safe and delicious eating. Tongs are essential for flipping and handling the meat without piercing it. A basting brush can be helpful for applying marinades or glazes. A sturdy cutting board and a sharp knife are needed for carving the cooked tenderloin.
Big Green Egg Pork Tenderloin Recipes
Classic Smoked Pork Tenderloin
This recipe showcases the natural flavor of pork tenderloin enhanced by the smoky kiss of the Big Green Egg.
Ingredients:
- Two pork tenderloins (about 1 pound each)
- Two tablespoons olive oil
- Two tablespoons kosher salt
- One tablespoon black pepper
- One tablespoon garlic powder
- One tablespoon onion powder
Instructions:
- Preheat your Big Green Egg to 350 degrees Fahrenheit (175 degrees Celsius) with the ConvEGGtor in place for indirect cooking.
- In a small bowl, combine the olive oil, salt, pepper, garlic powder, and onion powder.
- Rub the mixture all over the pork tenderloins, ensuring they are evenly coated.
- Place the seasoned tenderloins on the grill grate.
- Add your choice of smoking wood to the charcoal. Hickory, apple, or cherry wood chips work exceptionally well with pork.
- Cook for 20-30 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). Use your meat thermometer to monitor the temperature.
- Remove the tenderloins from the grill and let them rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Slice the pork tenderloin into medallions and serve.
Serve with roasted vegetables or a fresh salad.
Marinated and Glazed Pork Tenderloin
This recipe infuses the pork tenderloin with an Asian-inspired flavor profile, creating a sweet and savory delight.
Ingredients:
For the Marinade:
- ¼ cup soy sauce
- ¼ cup honey
- Two tablespoons rice vinegar
- One tablespoon sesame oil
- Two cloves garlic, minced
- One teaspoon ginger, grated
For the Glaze:
- ¼ cup honey
- Two tablespoons soy sauce
- One tablespoon sesame oil
Instructions:
- In a bowl, whisk together the marinade ingredients.
- Place the pork tenderloins in a resealable bag or container and pour the marinade over them. Ensure the tenderloins are fully submerged.
- Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat your Big Green Egg to 350 degrees Fahrenheit (175 degrees Celsius) with the ConvEGGtor in place for indirect cooking.
- Remove the tenderloins from the marinade and discard the marinade.
- Place the tenderloins on the grill grate.
- Cook for 15 minutes.
- While the tenderloins are cooking, whisk together the glaze ingredients in a small bowl.
- After 15 minutes, brush the glaze over the tenderloins.
- Continue cooking for another 5-10 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
- Remove the tenderloins from the grill and let them rest for 10 minutes before slicing.
- Slice the pork tenderloin into medallions and drizzle with any remaining glaze. Garnish with sesame seeds and chopped green onions, if desired.
Serve with rice and steamed vegetables.
Spice-Rubbed Pork Tenderloin with High-Heat Sear
This recipe delivers a bold and smoky flavor with a beautifully seared crust.
Ingredients:
For the Spice Rub:
- Two tablespoons smoked paprika
- One tablespoon chili powder
- One tablespoon cumin
- One teaspoon garlic powder
- One teaspoon onion powder
- One teaspoon cayenne pepper (optional, for added heat)
- One tablespoon brown sugar
- Two tablespoons kosher salt
- One tablespoon black pepper
Instructions:
- Combine all the spice rub ingredients in a small bowl.
- Rub the mixture generously all over the pork tenderloins.
- Preheat your Big Green Egg to 350 degrees Fahrenheit (175 degrees Celsius) with the ConvEGGtor in place for indirect cooking.
- Place the tenderloins on the grill grate.
- Cook for 20-25 minutes, or until the internal temperature reaches 135 degrees Fahrenheit (57 degrees Celsius).
- Remove the ConvEGGtor and increase the temperature to 500 degrees Fahrenheit (260 degrees Celsius) for direct heat.
- Sear the tenderloins for 1-2 minutes per side, or until a beautiful crust forms and the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
- Remove the tenderloins from the grill and let them rest for 10 minutes before slicing.
- Slice the pork tenderloin into medallions and serve.
Serve with grilled corn on the cob and a side of coleslaw.
Tips and Tricks for Perfect Pork Tenderloin on the Big Green Egg
Mastering pork tenderloin on the Big Green Egg is within reach with a few key tips. Temperature control is paramount. Use a reliable thermometer to accurately gauge the internal temperature. Resting the meat is crucial. Allowing the tenderloin to rest for at least 10 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful product. Don’t be afraid to experiment with flavors. Marinades, rubs, and glazes can all elevate the taste of your pork tenderloin. If your pork is drying out during cooking, try wrapping it in butcher paper for the last portion of the cook. If the pork is cooking too fast, lower the temperature of your Big Green Egg or move the tenderloin to a cooler part of the grill. If you’re not getting enough smoke flavor, try adding more wood chips or chunks to the charcoal.
Serving Suggestions and Side Dishes
The versatility of pork tenderloin extends to its serving options. It pairs well with a wide array of side dishes. Consider grilling vegetables like asparagus, zucchini, or bell peppers alongside the tenderloin. Roasted potatoes, salads, rice, quinoa, and cornbread are also excellent choices. For sauce pairings, BBQ sauce is a classic option. Chimichurri sauce adds a vibrant, herbaceous touch, while fruit chutney offers a sweet and tangy contrast. Experiment with different combinations to find your perfect pairing!
Conclusion
Cooking pork tenderloin on the Big Green Egg is a rewarding experience that yields delicious results. With its lean profile, quick cooking time, and incredible flavor potential, pork tenderloin is a perfect choice for any occasion. Remember to maintain consistent temperatures, use a meat thermometer, and allow the meat to rest before slicing. Most importantly, don’t be afraid to experiment with different recipes and flavors to create your own signature Big Green Egg pork tenderloin. Now it’s your turn! Share your Big Green Egg pork tenderloin experiences in the comments below. What are your favorite recipes and tips?
