Big Green Egg Pork Tenderloin (Direct)

Equipment: Stainless Grid, Polder Probe
Set Up: Direct
Dome Temp: 350-375F
Cook Time: 145F Min Internal Temperature

 
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.

Grilling a Big Green Egg pork tenderloin is fairly straight forward. Here’s how I do it:

Season to Taste:
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. My favorites are store bought BBQ rubs and savory herb blends. 

Get a Good Crust:
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! In my experience, I usually cook for 10 minutes the flip for another 10 minutes. It will depend on how hot your fire is and how thick your cut of meat is, so watch your Polder. Make sure you aren’t puncturing the meat when you turn it! Always use grilling tongs instead of forks to turn your meat.

Let it Rest:
Be sure to let the tenderloin rest for at least 5 minutes before slicing! This allows the juices to redistribute throughout the meat. Cut too soon, and all the goodness will be on the cutting board. This is true will all meat, but especially for pork because it is easy to dry out. Since the internal temperature of the pork will continue to rise after you pull it off the grill, I suggest taking the loin off at 140F. 

Make Enough for Leftovers:
Always make more than you can eat; leftovers make for excellent sandwiches! 

Like I said, there are countless ways to prepare your pork tenderloin; rubs, injections, or even stuffed. I like to keep things simple and stick to rubs, but I want to explore other options. Let me know your favorite way to prepare your pork tenderloin so I can try it out!