For this cook you’ll need a Digital Thermometer.
BGE Set Up
Direct with cooking grate on the Fire Ring. Can cook Raised Direct if desired.
Cook at a dome temperature of 350 – 375F
Grill with Dome closed, flipping every 7 – 10 minutes until the internal temperature is 145F. Make sure to sear all sides.
- Pork Tenderloin (Trimmed)
- Seasoning of Choice
First, make sure your tenderloin is properly trimmed and remove any remaining silverskin you can find.
Once trimmed, lightly coat with olive oil and season liberally with your rub of choice. My two favorites for pork tenderloin are BBQ rubs and savory herb blends.
To get a nice sear we are grilling Direct. Place you cooking grate on top of the Fire Ring and you are all set!
Stabilize the Dome temperature at 350 – 375F, then toss the tenderloin on the Egg. Grill with the Dome closed for 7 – 10 minutes, then flip to sear another side. Repeat this process until all sides are seared, or until the internal temperature is 145F. You want to have all sides of the tenderloin facing the fire at some point so a nice crust forms on the tenderloin, but be careful not to char it!
Make sure you aren’t puncturing the meat when you turn it! Always use grilling tongs instead of forks to turn your meat.
When cooking pork tenderloins on the Big Green Egg, it is extremely important to cook to a minimum internal temperature of 145F. You don’t want to get any of your guests ill on what should have been a delicious meal. When I cook pork, I always use a Polder Probe. It’s the only way I can reliably know the meat is safe to serve and eat.
There are dozens of ways to prepare pork tenderloin; rubs, injections, marinades and even stuffed. I like to keep things simple, so I stick with rubs and marinades. Pork is fairly versatile, so use your imagination when it comes to seasonings.
Always make more than you can eat; leftovers make for excellent sandwiches!