Are you looking for an easy recipe for your pork tenderloin that is packed with flavor? Well, you have just found yourself the right recipe! This post features Snake River Farms Kurobuta Pork Tenderloin which is some of the best pork you can find. Now sit back, grab a cold glass of your favorite Riesling, and enjoy this post for Big Green Egg Grilled Asian Pork Tenderloin.
Big Green Egg Grilled Asian Pork Tenderloin
Start by removing the pork tenderloin from the packaging, trimming the excess fat, and removing the silver skin.
When ready, apply some of the hot sauce to both pieces of the pork tenderloin. For this cook I am using FYR Provisions GLD Hot Sauce.
When you have the tenderloin pieces slathered in the hot sauce, apply the Lane’s BBQ Qnami rub all over.
Get your Big Green Egg up to 400°F setup for 2-zone grilling using the EGGspander base and halfmoon ceramic insert.
When the temperature of your Big Green Egg is stable, place the seasoned pork tenderloin pieces on to the direct side.
Let this cook for 4-minutes then flip. Continue doing this every 4-minutes until the internal temperature measures 120°F. This took me about 12 minutes.
Place the grilled pork on to a clean baking sheet and pour Lane’s BBQ Pow Pow sauce all over.
Place the glazed pork tenderloin pieces on to the indirect side of the Big Green Egg and let cook, while you continue to glaze with the reserved sauce.
Once the internal temperature measures 145°F pull the grilled Asian pork tenderloin off the Big Green Egg and place on a cutting board to rest for 10 minutes.
Slice up the Big Green Egg Grilled Asian Pork Tenderloin and serve with reserved Pow Pow sauce for dipping. Enjoy!
Big Green Egg Grilled Asian Pork Tenderloin
Ingredients
- 1 pkg Pork Tenderloin (about 2-pounds)
- 2 Tsp Hot sauce used for binder
- 1 Tbsp Lane's BBQ Qnami Rub
- 1/2 cup Lane's BBQ Pow Pow Sauce
Instructions
- Preheat your Big Green Egg to 400°F setup for 2-zone grilling using your EGGSpander base with a halfmoon ceramic insert.
- Remove the extra fat and silver skin from the pork tenderloin.
- Use the hot sauce as a binder and rub it all over the pork tenderloin.
- Apply the Lane's BBQ Qnami rub all over the pork tenderloin.
- Place the seasoned pork tenderloins on the direct side of the grill and cook for 4-minutes then flip. Keep doing this until the internal temperature measures 120°F.
- Pull the pork tenderloin off the direct side and let rest on a clean baking sheet. While the pork is resting, pour the Lane's BBQ Pow Pow sauce all over the pork tenderloin.
- Place the glazed pork tenderloin on the indirect side of the Big Green Egg and let cook, continuing to glaze with reserved sauce, until the internal temperature measures 145°F.
- Pull the pork tenderloin off the Big Green Egg and rest on a cutting board for 10 minutes before slicing and serving with the reserved sauce for dipping. Enjoy!