Today I’m eating pork tenderloin on the Big Green Egg. This recipe works with any grill, so long as you can set up for two-zone cooking.
Pork tenderloin is one of the best cuts of meat on a hog. And it makes for a divine experience when you smoke it first, then grill it,.
I also have a super simple marinade to get flavor throughout the pork tenderloin before it hits the grill.
Prepare the Pork Tenderloin
First thing we need to do is trim off any silver skin from the pork tenderloin. It usually runs lengthwise near the fat end of the tenderloin. This will not render properly and will be chewy if not removed.
It’s time to make the marinade by whisking in a liquid measuring cup: 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 3 sprigs of fresh rosemary (removed from stem), 2 tablespoons coarse ground dijon mustard, 1 tablespoon granulated garlic.
Put the pork tenderloin in a zipper freezer bag and pour the marinade over it. Massage the meat to ensure it is coated with the marinade and refrigerate 4-12 hours.
Cook the Pork Tenderloin on the Big Green Egg
Set the Big Green Egg up for indirect cooking at 250 degrees with apple wood for smoke flavor. For other charcoal or gas grills, set the grill up for two-zone cooking.
While the grill is heating up, remove the pork tenderloin from the marinade and pat dry. Do not rinse it off. Season with your favorite BBQ rub or an all-purpose seasoning (salt, pepper, granulated garlic).
Put the pork tenderloin on the grill and smoke for 30 minutes to 1 hour, until the internal temperature hits 130 degrees using an instant-read thermometer. You’ll need to check it frequently after 30 minutes so you don’t overshoot the internal temperature.
Remove the pork once it hits 130 degrees and tent with foil. Meanwhile, remove the plate setter from the Big Green Egg and heat to 500 degrees for direct cooking for searing.
While the grill is heating up to searing temperature. Make the glaze by combining 1/3 cup maple syrup and 2 tablespoons balsamic vinegar.
Sear the pork tenderloin for 1 minute per side (4 minutes total), basting with the glaze after each turn. Check the temperature after 4 turns. The pork tenderloin is finished when the internal temperature reaches 145 degrees.
The Eat
Slice the pork tenderloin and into medallions and serve over your favorite vegetables, rice, put on sandwiches. Whatever you like to do, it will be delicious.
Print
Pork Tenderloin Smoked and Grilled on the Big Green Egg
- Total Time: 13 hours
- Yield: 2 tenderloins 1x
Description
Pork tenderloin on the Big Green Egg is hands down the best way to cook this quality cut. This recipe uses both smoking and grilling!
Ingredients
- 2 pork tenderloins (about 3 pounds)
- 2 Apple wood chunks for smoking
- 1/4 your favorite BBQ rub or all-purpose seasoning (salt, pepper, granulated garlic)
Marinade
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 sprigs fresh rosemary, removed from stem
- 2 Tablespoons coarse ground dijon mustard
- 1 Tablespoon granulated garlic
Glaze
- 1/4 cup maple syrup
- 2 Tablespoons balsamic vinegar
Instructions
- Remove silver skin from pork tenderloin and place tenderloin into a zip top freezer bag.
- Whisk together all marinade ingredients in a liquid measuring cup and pork into the freezer bag with meat.
- Massage meat to ensure the marinade evenly coats the tenderloin.
- Refrigerate 4-12 hours.
- Prepare grill for indirect cooking at 250 degrees with the apple wood chunks for smoke flavor.
- Remove pork from marinade and pat excess marinade. Do not rinse the marinade off and season with your favorite BBQ or all purpose rub (salt, pepper, granulated garlic).
- Put pork tenderloin on the grill and smoke for 30 minutes to 1 hour, until the internal temperature hits 130 degrees. Begin checking every few minutes after 30 minutes so you don’t over shoot the 130 degrees.
- Remove pork tenderloin from grill and tent with foil.
- Prepare grill for direct searing at 500 degrees by removing the plate setter from the Big Green Egg. If you’re on a kettle grill, open the vents and allow the coals to reach maximum temperature for searing.
- While the grill comes to temperature, prepare glaze by combining the maple syrup and balsamic vinegar in a liquid measuring cup.
- Return the pork tenderloin to the Big Green Egg and baste with the glaze.
- Turn the pork every minute for 4-5 minutes, basting with every turn.
- When the pork reaches 145 degrees internal temperature, remove from grill and serve.
- Prep Time: 12 hours
- Cook Time: 1 hour
- Category: BBQ
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 pound
- Calories: 400
Keywords: Pork tenderloin, Big Green Egg, BBQ pork, grilled tenderloin, grilling, tenderloin, pork
This sounds amazing! I wish you could pick who advertises on your page though. The ear wax between each part makes it almost too gross to read. Reading about awesome food but looking at earwax 🥴😔🤢
★★★★★
I used your procedure with a few modifications to make it easier for me.
First, trim the silver, excess fat and especially any gristle (fat in the muscle) from the loins (a filet knife works best). Second, I marinated the pork loins (as they come 2 to a package from Costco) in Ken’s Asian Sesame Ginger dressing, with fresh pineapple chucks from a pineapple my neighbor gave me (put in fridge for about 8 hrs.), in a large Ziploc bag (turn them every hour or so).
I set the Green Egg up for indirect cooking, but I turn the diffuser upside down. I put a foil pan, as a water bath on top of the diffuser and 2 bricks beside it. The grill goes on top of the bricks. I bring the Egg up to 250 degrees.
I used hickory chunks for the smoke. I soak them in water for an hour before putting them on the coals. I start the coals with the Green Egg electric starter, as I don’t want any unnatural flavors coming through.
Remove the pork loins from the Ziploc bag, wiping the pineapple chunks off, back into the bag. I do NOT blot the marinade off. Place the two loins on the grill over the water bath pan.
I close the Egg, set a timer for 30 minutes and open a cold beer!
When the alarm went off, I checked the internal temperature with an instant read thermometer. The pork loins were rather large, so they read (average) 119 between the two. I set an alarm for 10 more minutes. They came up to 125. I set a timer for 5 minutes.
At that point I fired up the gas grill to 475.
The pork loins reached 130 and I placed them on the gas grill. I basted them with your mixture of 1/3 cup maple syrup and 2 Tbs. Balsamic vinegar. I seared them for 1 minute each side (each time), basting them each time I turned them. It took me 3 turns to reach an internal temperature of 145 on the instant read thermometer.
I removed them to rest and wrapped them in 2 layers of aluminum foil, placed them in a cooler wrapped in towels (inside the cooler).
I was a Boy Scout Leader for 12 1/2 years and I have been grilling and cooking outdoors for a lot longer than that!
My mantra has ALWAYS been low and slow. This procedure (if followed) is fairly easy and the results will have your family and friends calling you a Grill Master!
I am always looking for tips and help in creating fabulous meals for my wife and friends! Thank you for your secrets and I am happy to share mine with you!
★★★★★