How To Smoke Pork Tenderloin On Big Green Egg

Smoking pork tenderloin on a Big Green Egg is a delicious way to infuse this lean cut of meat with rich, smoky flavor. The Big Green Egg's versatility and ability to maintain a consistent low temperature make it a perfect tool for smoking tenderloin to juicy, tender perfection. Whether you're a seasoned pitmaster or a novice griller, mastering the art of smoking pork tenderloin on a Big Green Egg is a skill worth adding to your culinary repertoire.

Choosing the Right Pork Tenderloin

When it comes to smoking pork tenderloin, selecting the right cut of meat is essential. Look for fresh, high-quality pork tenderloin at your local butcher or grocery store. The ideal pork tenderloin should be well-trimmed and free of excess fat. Additionally, consider marinating the pork tenderloin in a flavorful brine or rub to enhance its taste and tenderness.

Preparing the Big Green Egg

Before you start smoking the pork tenderloin, it's crucial to prepare your Big Green Egg for the cooking process. Follow these steps to ensure your grill is ready for smoking:

1. Clean the grill grates to remove any residue from previous use.
2. Fill the charcoal chamber with lump charcoal, leaving enough space for airflow.
3. Create an indirect cooking setup by placing a convEGGtor or heat deflector in the grill to maintain a consistent low temperature for smoking.

Smoking the Pork Tenderloin

Now that your Big Green Egg is prepped and ready, it's time to smoke the pork tenderloin to perfection. Follow these steps for a mouthwatering result:

1. Season the pork tenderloin with your favorite dry rub or marinade, ensuring it's evenly coated for maximum flavor.
2. Preheat the Big Green Egg to a temperature of around 225-250°F (107-121°C) for low and slow smoking.
3. Add wood chunks or chips to the charcoal to infuse the pork tenderloin with a rich, smoky flavor. Popular wood choices for pork include apple, hickory, or cherry.
4. Place the pork tenderloin on the grill grates, ensuring it's positioned away from direct heat for even cooking.
5. Monitor the temperature of the Big Green Egg and the internal temperature of the pork tenderloin using a reliable meat thermometer. The pork tenderloin is ready when it reaches an internal temperature of 145°F (63°C) for juicy, slightly pink meat.
6. Allow the pork tenderloin to rest for a few minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a moist and flavorful finished product.

Serving Suggestions

Once your smoked pork tenderloin is ready to serve, consider pairing it with complementary side dishes and sauces to create a memorable meal. Here are a few serving suggestions to elevate your pork tenderloin experience:

• Fresh, seasonal vegetables grilled alongside the pork tenderloin for a vibrant and wholesome accompaniment.
• A zesty fruit salsa featuring mango, pineapple, or peach to add a burst of sweetness and acidity to the dish.
• Creamy mashed potatoes or fluffy quinoa for a satisfying and hearty base to showcase the tenderloin.

In Conclusion

Smoking pork tenderloin on a Big Green Egg is a rewarding culinary endeavor that yields tender, flavorful results. With the right preparation, seasoning, and smoking techniques, you can elevate this lean cut of meat into a standout dish that's sure to impress your family and friends. Embrace the art of smoking pork tenderloin on a Big Green Egg, and savor the mouthwatering flavors that this cooking method imparts.