Name: Reverse Seared Pork Tenderloin On The Big Green Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2.5 lbs (2ea) Pork Tenderloin, Fresh – W/O Solutions/brine; As Needed Oil, Olive, Blend; As Needed Oink Rub, 5280 Culinary – Season to taste; As Needed Tiki Tiki Rub, 5280 Culinary – Season to taste; ¾ Cup Fire Honey, 5280 Culinary; ¾ Cup Low Country BBQ Sauce, 5280 Culinary

Reverse Seared Pork Tenderloin On The Big Green Egg

We are firing up the Big Green Egg for this DUAL ZONE cook. That’s right, we’re going to use the offset ability of our XL Big Green Egg to create the perfect environment for the Reverse Sear. Enjoy the flavors of charcoal, fire honey, and bbq sauce as they all come together to celebrate BBQ.

Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary

Total Time:

40 minutes

Prep Time:

10 minutes

Cook Time:

30 minutes

Servings:

Ingredients

2.5 lbs (2ea) Pork Tenderloin, Fresh – W/O Solutions/brine
As Needed Oil, Olive, Blend
As Needed Oink Rub, 5280 Culinary – Season to taste
As Needed Tiki Tiki Rub, 5280 Culinary – Season to taste
¾ Cup Fire Honey, 5280 Culinary
¾ Cup Low Country BBQ Sauce, 5280 Culinary

Grill & Cooking Supplies

Big Green Egg, XL
Big Green Egg, Charcoal, 20# Bag
Big Green Egg, EGGniter
Big Green Egg, XL EGGspander
Big Thermometer, Maverick
B&B Wood Chunks, Apple

Tools

Supplies

Directions

Prep Directions:

Trim the silver skin off of the pork tenderloin and allow to rest for 5 minutes before seasoning
Season with the tiki tiki and oink rub and allow the rub to sit for 5-10 minutes before roasting the pork

Cooking Directions:

Place the trimmed and rested pork tenderloin into the Kingsford Grill Pan
Lightly oil the pork tenderloin and season with 50/50 blend of Oink an Tiki Tiki Rub, let sit for 5-10 minutes
Load Big Green Egg With Fire Bowl, setup to divide the fire bowl for dual zone cooking
Light the Big Green Egg and adjust temp to 300˚and hold
Add 2 medium chunks of Apple wood to the charcoal and let smoke begin to flow
Place the pork onto the grill grate over the OFF side of the Egg, roast/smoke at 300˚ for 20-25 minutes
Remove pork tenderloin when internal temp hits 130˚ and hold on a half sheet pan
Adjust the Big Green Egg to 500˚ and hold
Add the pork back to the Egg at 500˚ and sear on all sides, then cook to desired doneness.
We cook our pork to internal of 145˚
During the last 2 minutes of cooking time, baste with Fire Honey on all sides
Cook to an internal temperature 145˚. Remove from the Egg and let rest for 5 minutes
Once rested, slice into even slices or discs
Serve with Low Country BBQ Sauce on the side for dipping