Big Green Egg: Pork Tenderloin

Posted by johngl

Well, I’m not sorry to say that I missed the Rapture yesterday and, apparently, so did everyone else. Consequently, I’m here to spew out some more propaganda about the Big Green Egg.
Pork Tenderloin and Mac & Cheese
Most glorious spousal unit whipped up some Mac & Cheese to accompany the pork tenderloin. The Mac was excellent (as usual) especially since  I spiked mine with white truffle butter.  Sh-h-h-h, don’t tell her I did that.

Pork Tenderloin
Above, the pork tenderloins right out of the package.  They are usually packaged in pairs.

Tidying them up involves removing the silver skin and peeling off  a bit of membrane.
Cleaned up a bit
The little pile in the center of the picture is the small amount of silver skin and membrane peeled away from the two tenderloins. It only takes a couple of minutes to cut it away, and since it gets pretty chewy when grilled, its better to just take the time to get rid of it up front.

I seasoned these with kosher salt and fresh ground pepper, then set them aside for about an hour to allow them to come up to around 60°F, the same starting point I shoot for with a thick steak. The salt also acts as a sort of dry marinade and slowly penetrates into the pork over time.
Charcoal in the Egg
One of the best things about the Big Green Egg (BGE) is how far a load of charcoal will take you.  With my Weber Kettles, I’ve always liked the fact that when you shut down the vents, the charcoal is snuffed out.  Well, the BGE takes it a step farther.  It is so tight, it is almost miserly in its use of fuel.

The photo above depicts the charcoal I had leftover after grilling some steaks.  I didn’t even have to add any new charcoal.  I just loaded up the chimney starter with the used stuff and fired it up.
Reusing the charcoal
I can honestly say that I have never done that before; that is, reuse charcoal without adding any new chunks. It didn’t seem right somehow.  But, when I think about how much this bugger cost (well over $1000), it had better be frugal with something.

There is an interesting side effect to using used charcoal…
Really hot!
it comes up to temperature fast and burns really hot!

I’d dumped the chimney starter and closed the lid, leaving the vents wide open and walked off for a few minutes.  Really, just a few minutes. I was stunned when I saw that the built in thermometer was pegged out at 750°F when I returned.

It was time to cook us some pork!
seared loins

With the grill grate that hot, it didn’t take long at all to get some nice grill marks going. A couple of minutes per side (four of them), then another few minutes at a lower temp (achieved by closing the vents) and these babies were ready for the cutting board.
Rested and ready to slice
I allowed about ten minutes of rest time which gave my most glorious spousal unit time to finish up the Cheesy Mac.

I sliced up the tenders…
sliced and ready
These came out a nearly perfect medium: still a little pink in the center but not at all rare.

I plated and added the Mac:
Loin of pork with cheesy mac
What can I say? It was simply another Big Green Egg success story.

Added Sept 7, 2012: If you’re interested, here’s another Big Green Egg pork tenderloin post that’s a little different. Instead of grilling over a hot fire, the newer post is a slow-smoked process (where “slow” is about an hour).

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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.

6 thoughts on “Big Green Egg: Pork Tenderloin

  1. White truffle butter! Can you (or me) eat it straight from the tub/stick? I don’t know about it. What kind of store carries it? I’m presently taking a beer break from the Blood Drive the Mississippi Mosquitos require while I’m cooking a 4 lb. pork tenderloin on my BGE. It is a state law here you must have a beer while grilling and I’m no law-breaker.

    • This is really coincidental. I am, right now, grilling more pork tenderloins! I am not drinking beer though. I’m on my second Crown Royal Reserve!

      I have eaten the truffle butter right from the tub. I keep it in the freezer and sneak bites of it like it were ice cream (just kidding).

      I think I got mine at Costco…yep, Costco. But I’ve also seen it at Whole Foods.

      Thanks for the visit and the laugh!

    • Hi Mike! Thanks for visiting.

      I serve pork pinker than most and try to keep it around 145 degrees internally.

      It’s difficult to call out specific times because your grill/charcoal is different than mine and your protein probably will start out at a different temp than mine. But that is what keeps it interesting. So, think about a really hot grill for 2 minutes a side (8 minutes) for a decent sear plus about another 5 minutes or so on a cooler part of the grill until it comes up to temp (145 for me, but probably 160 for most others).

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