Big Green Egg: Pork (Tenderloin) and (Black) Beans

Posted by johngl

I can’t believe how long it has been since I’ve posted anything food related; celebrating the longest day of 2013 seemed like a good enough reason. We’re also experiencing the largest full moon of the year, which is probably exerting its gravitational effects upon the fluids in my brain. You could call it high tide I suppose. Maybe just high.

Anyway, yesterday afternoon I walked into the kitchen and most glorious spousal unit took it upon her fine self to thaw out some whole pork tenderloin.

Wait, let’s back up to last week.


This is pork shoulder bone. It was destined for a waste receptacle. That ain’t right.

My friend Rob had used his Big Green Egg to slow cook said shoulder and a beef brisket to feed about ten people. I think he expected the lineman from the Ravens: way too much food for mere mortals.

This bone was too large for my bean pot, so I broke out the heavy equipment.


Cutting the bone has a wonderful side effect: it gives access to the marrow.


Yeah, it’s that dark stuff inside. Porcine goodness lives in there.


Into the bean pot, which is really most glorious spousal unit’s electric pressure cooker, went the bone, a pound of organic black beans, powdered ginger, a couple of bay leafs, two heaping tablespoons of cumin, chili powder, pequin powder, sautéed shallots and garlic, and black pepper. The hydration liquid is chicken stock.

A mere half hour later:


It’s the best way to make beans ever.

These things keep well in the fridge, so feel free to make a lot of them. They’re great on rice and quinoa or by themselves as a side dish.


Back to that pork.

The Big Green Egg makes this stupidly simple. Preheat the Egg to about 250°F.

Preparing the tenderloin requires removing the silver skin ( hitting it with kosher salt, and letting it rest like that for about an hour.

With the Egg at the right temp, add some fresh ground pepper to the tenderloin, place the loins on the Egg, close the lid and walk away for ten minutes.

After the time is up, flip the tenderloins and walk away for another ten minutes.

Get you plates ready.

The pork tenderloin comes out perfect every time:


Even with such a short time on the grill, you get a slightly pink smoke ring around the exterior and the interior remains nicely pink and juicy.

For this dinner, most glorious spousal unit rooted out a Sandstone Cellars IX. There were only 77 cases of this stuff made and I got one of them. Good luck finding it.


Yes. That says Texas. This may be one of the best wines to come out of the Republic. The two grapes, Tempranillo and Touriga, seem to do exceptionally well there. The most glorious one could not have picked a better wine for this pork and beans dinner.

Oh, and since we only had one of the pork tenderloins for dinner, the other one came in quite handy for a pork sammy for lunch.


This entry was posted in Meat, Recipes: Eats, Techniques, Uncategorized, Wine and tagged , , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

5 thoughts on “Big Green Egg: Pork (Tenderloin) and (Black) Beans

  1. Glad to see you back again. Hope this isn’t a double or triple post – the submit comment doesn’t seem to be working correctly.

    • It’s okay Kathy, I’ll take all the comments I can get 🙂 Apparently the recent wordpress update has a comment bug. Thanks for reading!

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