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« Indirect Grilling? | Main | Review: 17th St. Bar & Grill Original Sauce »
Monday
Nov232009

Pork Tenderloin on the Big Green Egg

There are many times when I want to spend the afternoon cooking on one of my Kamado style cookers, but don't have the time needed for brisket and the like. Pork tenderloin is perfect for days like that.

Tenderloin can be grilled or smoked, dry rubbed or sauced, served sliced or as a sandwich.  My family enjoys pork tenderloin very much and I try to keep a package in the freezer.

Recently, I did a couple of tenderloins for Sunday dinner.  One I dry rubbed, and the other I seasoned and then applied a nice sauce that my wife found (more on that in a later post).  I prefer cooking them indirect at 275-300 degrees until they reach 165 degrees internal temperature.

Here's the results:

 

Cheers,
Braddog

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Reader Comments (3)

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November 28, 2009 | Unregistered Commentervincent
Can you please tell me how long and at what temp you cooked the pork loins? I am thinking about 30 min per pound at about 300-325? Thank you so much.
July 3, 2011 | Unregistered CommenterGloria
The 2 I did here were cooked indirect at 275 until they reached an internal temp of 165, approximately 2 hrs.

If you cook at 300 degrees or higher, I'd do them direct. They'll be done in 30-40 minutes.

Good luck,
Braddog
July 3, 2011 | Registered CommenterBraddog

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