Hey there, my fellow food adventurers! Ready to dive into the smoky, succulent world of Big Green Egg smoked pork tenderloin? Buckle up, because we’re about to embark on a flavor journey that’ll make your taste buds dance the cha-cha!
How to make smoked pork tenderloin on a Big Green Egg
- Prep It Like a Pro: Start by giving your pork tenderloin some love. Trim any excess fat and silver skin – you want that seasoning to penetrate every nook and cranny.
- Rub-a-Dub-Dub: Get your hands dirty with a killer seasoning rub. Me? I go bold with a mix of brown sugar, paprika, garlic powder, cayenne pepper, and a sprinkle of my secret weapon – a touch of ground coffee. Trust me, it’s a game changer!
- Fire Up the Egg: Set your Big Green Egg to 225°F (107°C). Oh, and don’t forget to add some soaked wood chips for that mesmerizing smoky aroma. Hickory and applewood? Absolute perfection!
- Lay the Meat Down: Place that beautifully seasoned pork tenderloin on the grill grates. Close the lid and let the magic happen. It’s like a spa day for pork, you know?
- Keep an Eye Out: About an hour later, check the internal temperature. Shoot for 145°F (63°C) – that’s the sweet spot for juicy, tender pork. And remember, patience is key!
- Rest and Carve: Once your masterpiece hits the right temp, take it off the grill and let it rest. This gives the flavors time to mingle and get cozy. Then, slice it up like you’re a gourmet samurai.
Listen up, flavor aficionados! When it comes to wood, you want something that’ll complement that porky goodness without stealing the show. Applewood brings a mild, slightly sweet aroma that’s a match made in grill heaven. If you’re feeling adventurous, cherry wood adds a touch of fruity flair. Just remember, it’s all about balance, baby!
Here’s the scoop, my BBQ comrades: the best rub is the one that makes your taste buds sing. That said, my go-to blend mentioned earlier adds a symphony of sweet, savory, and a little kick of heat. But hey, feel free to march to the beat of your own spice cabinet, alright?
How long does it take to cook
Now, let’s tackle the eternal question: “How long?” Give or take an hour at 225°F (107°C), and your porky prize should be ready to steal the spotlight. But hey, remember to arm yourself with a trusty meat thermometer – it’s like the magic wand of grilling!
Side dishes to serve
Ah, the supporting actors in this culinary theater! A zesty coleslaw with a tangy dressing is like the cool sidekick that elevates your pork’s flavor. Or maybe some grilled veggies drizzled with balsamic glaze – they’re the reliable friends who always have your back. Don’t forget a warm roll to soak up those drool-worthy juices!
What to do with leftovers
Fear not, my friends, for leftovers are just an opportunity in disguise! Transform those succulent scraps into tacos, sandwiches, or even a hearty pasta dish. Flex those culinary muscles and turn yesterday’s star into today’s showstopper!
Through smoke and sizzle, we’ve created a symphony of flavors that’ll linger in our memories. So, next time you fire up that Big Green Egg, remember the dance of flavors, the camaraderie around the grill, and the irresistible aroma that turned a simple pork tenderloin into a culinary masterpiece.
And there you have it, my grilling compadres! Thanks a million for joining me on this smoky adventure. Until we meet again, keep those fires burning, those flavors sizzling, and remember – life’s too short for bland food. Smoke on, my friends!
Big Green Egg Smoked Pork Tenderloin
Tantalize your taste buds with our irresistible Big Green Egg smoked pork tenderloin recipe. Experience a burst of smoky goodness in every bite.
- 2 pork tenderloins about 1 lb each
- Wood chips applewood or cherrywood
- Olive oil
For the Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon ground coffee
Prep and Rub It Right
- Preheat your Big Green Egg to 225°F (107°C) using indirect heat setup.
- In a small bowl, combine all the rub ingredients: brown sugar, paprika, garlic powder, cayenne pepper, black pepper, salt, and ground coffee. Mix them well to create your magical rub.
- Prepare your pork tenderloins by trimming any excess fat and silver skin.
- Brush a light coat of olive oil over the pork tenderloins. This helps the rub stick and adds a touch of moisture.
- Sprinkle the rub mixture generously all over the pork tenderloins. Use your hands to massage it in, ensuring every inch is covered in flavorful goodness.
Fire It Up and Smoke It Up
- Soak your wood chips (applewood or cherrywood) in water for about 30 minutes. Drain them before using.
- Add the soaked wood chips to your Big Green Egg for that irresistible smoky aroma.
- Place the seasoned pork tenderloins on the grill grates, ensuring they're not directly over the coals.
- Close the lid and let the magic happen. Maintain a temperature of 225°F (107°C) and let the pork smoke for about an hour.
The Perfect Finish
- After about an hour of smoking, use a meat thermometer to check the internal temperature of the pork. You're aiming for 145°F (63°C) for juicy and tender results.
- Once the pork reaches the desired temperature, carefully remove it from the grill and place it on a cutting board.
- Loosely tent the pork with aluminum foil and let it rest for about 10 minutes. This allows the juices to redistribute, resulting in succulent perfection.
- After the resting period, slice the pork tenderloins into medallions about ½ to 1 inch thick. Get ready to feast!