EdWort
Well-Known Member
Wow! Sounds good and with some heat too!
I basically drizzle some olive oil on the tenderloin and give it a good rub with some Dizzy Pig Ragin River rub. I cover with plastic wrap and let it marinate overnight.
I fire up the egg to about 350 and just turn it every 5 minutes or so for 30 minutes and pull it off when the internal temp hits 145 degrees. It's then served with Raspberry Chipotle sauce.
Pork tenderloins are a family favorite and a quick meal when done on the egg.
Rule of thumb when dealing with lean meats is hot and fast. With fatty and tough meats, it's low & slow so the fat and connective tissue can render out.
I basically drizzle some olive oil on the tenderloin and give it a good rub with some Dizzy Pig Ragin River rub. I cover with plastic wrap and let it marinate overnight.
I fire up the egg to about 350 and just turn it every 5 minutes or so for 30 minutes and pull it off when the internal temp hits 145 degrees. It's then served with Raspberry Chipotle sauce.
Pork tenderloins are a family favorite and a quick meal when done on the egg.
Rule of thumb when dealing with lean meats is hot and fast. With fatty and tough meats, it's low & slow so the fat and connective tissue can render out.