Are you looking for a show-stopping main course that's surprisingly easy to make? Then look no further! This recipe for a perfectly smoked pork tenderloin on the Big Green Egg will impress your family and friends. Tender, juicy, and bursting with smoky flavor, this is one of those delicious dishes that's as satisfying to cook as it is to eat. It's the perfect healthy meal for a weeknight dinner or a special occasion, and it's surprisingly quick to prepare, making it a great option for busy cooks looking for quick dinner ideas.
Ingredients:
- 1 (1.5-2 lb) pork tenderloin, trimmed of silver skin
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for a little heat)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp bourbon or apple juice (optional, for extra flavor)
Equipment:
- Big Green Egg
- Meat thermometer
- Small bowl
- Basting brush
Instructions:
Preparing the Pork Tenderloin:
- Pat the pork tenderloin dry with paper towels. This helps the rub adhere better and promotes a nice sear.
- In the small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using).
- Rub the mixture all over the pork tenderloin, ensuring it's evenly coated.
Smoking the Pork Tenderloin:
- Prepare your Big Green Egg for indirect cooking at 250°F (121°C). Use a combination of lump charcoal and wood chunks (applewood or hickory work well).
- Place the pork tenderloin on the cooking grate, away from the direct heat.
- Close the lid and let the pork tenderloin smoke for approximately 1.5-2 hours, or until it reaches an internal temperature of 145°F (63°C).
- While the pork tenderloin is smoking, prepare the glaze. In a saucepan, combine the apple cider vinegar and brown sugar. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves. Stir in the bourbon or apple juice (if using).
- After about 1 hour of smoking, begin basting the pork tenderloin with the glaze every 15-20 minutes. This will add a beautiful shine and enhance the flavor.
Resting and Serving:
- Once the pork tenderloin reaches 145°F (63°C), remove it from the Big Green Egg and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork tenderloin.
- Slice the pork tenderloin against the grain and serve immediately. It's delicious on its own, or you can pair it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
Cooking Tips:
- Don't overcrowd the Big Green Egg. Ensure there's enough space for proper airflow and even cooking.
- Use a reliable meat thermometer to ensure the pork tenderloin reaches the safe internal temperature of 145°F (63°C).
- Adjust cooking time based on the size of your pork tenderloin. Larger tenderloins will require longer cooking times.
- For extra flavor, you can inject the pork tenderloin with apple cider or bourbon before smoking.
Variations:
- Experiment with different wood chips for varying smoky flavors. Pecan or cherry wood are also excellent choices.
- Add other spices to the rub, such as cumin, coriander, or chili powder.
- Try a different glaze, such as a honey-mustard glaze or a maple-bourbon glaze.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 30-35g
- Fat: 10-15g
- Carbohydrates: 5-10g
This recipe is a fantastic example of homemade cooking, creating a truly delicious and impressive meal using simple ingredients and the magic of your Big Green Egg. Enjoy!