Tantalize your taste buds with our irresistible Big Green Egg smoked pork tenderloin recipe. Experience a burst of smoky goodness in every bite.
Course
Main Course
Prep Time15minutes
Cook Time1hour
Servings4
Ingredients
2pork tenderloinsabout 1 lb each
Wood chipsapplewood or cherrywood
Olive oil
For the Rub:
2tablespoonsbrown sugar
1tablespoonpaprika
1teaspoongarlic powder
½teaspooncayenne pepper
½teaspoonground black pepper
½teaspoonsalt
½teaspoonground coffee
Instructions
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!