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Pork tenderloin is one of the most versatile and leanest cuts of meat you can put on the grill. However, because it is so lean, there is a very thin line between a juicy dinner and a dry, tough disappointment. To get it right, you need more than just a good seasoning; you need a master method. That is why I’ve developed this guide for the Perfect Grilled Pork Tenderloin on the Big Green Egg.
The secret to this cook isn’t hidden in a complicated marinade or an expensive spice blend. Instead, it is found in how you manage the fire and the internal temperature. The Big Green Egg is the ultimate tool for this job. Its ability to hold a steady heat while providing that deep, wood-fired flavor allows you to cook with surgical precision. In this post, we are moving away from focusing on a single rub and instead focusing on the Master Technique for grilling pork tenderloin. We will cover the ideal temperature, the “direct vs. indirect” debate, and how to get that perfect exterior char without overcooking the center.
Table of Contents
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Step 1: Prep—Trimming, Slather, and the Rub
The pork tenderloin is the “filet mignon” of the pig. It is lean, tender, and picks up smoke beautifully, but it requires some focused prep to ensure it doesn’t get tough on the grill.
Trimming the Silverskin
Before you even think about seasoning, you have to address the silverskin. This is the tough, silver-white connective tissue running along the surface of the meat. Unlike fat, silverskin will not melt or render away during the cook. Use a sharp boning or paring knife to slide just underneath the membrane and trim it off. This ensures every bite is melt-in-your-mouth tender.
The Slather (Your Flavor Binder)
To get that rub to stick and help build a crust, you need a binder.
- The Go-To: A light coating of Extra Virgin Olive Oil is classic and helps the heat transfer evenly.
- The Pro Move: Use a thin layer of Dijon or Yellow Mustard. Don’t worry, you won’t taste the mustard after the cook, but the vinegar helps tenderize the surface and creates a tacky base for the spices.
Choosing Your Rub
For this cook, I am using Deez Nuts Honey Pecan BBQ Rub by Meat Church. It is a fantastic play on their “Honey Hog” line, adding a subtle pecan nuttiness to a sweet and savory base. It creates an incredible mahogany color on the pork that looks as good as it tastes.
Popular Alternatives:
- Meat Church Honey Hog: For those who want the sweetness without the pecan notes.
- Blues Hog Original: A great balance of heat and sweet.
- Bad Byron’s Butt Rub: If you prefer a savory, “no-sugar” Texas-style profile.
DIY “Pecan-Style” Blend:
If you want to raid the pantry and make your own, try this ratio:
- 1/4 cup Brown Sugar
- 1 tbsp Kosher Salt
- 1 tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Ground Toasted Pecans (or a drop of pecan extract mixed into your oil slather)
Why the Slather Matters
The slather serves a dual purpose. Beyond holding the spices in place, it creates a barrier that prevents the lean meat from drying out the second it hits the 400°F air in the Big Green Egg. It helps “fry” the spices against the meat, resulting in that professional-grade bark we are looking for.
Step 2: Applying the Rub
Once your pork tenderloin is trimmed and slathered, it is time to apply the seasoning. This is where you transform a simple piece of protein into a masterpiece.
- The “Hand-and-Half” Technique: Use one hand to handle the meat and the other to shake the rub. This keeps your seasoning bottle clean and prevents cross-contamination.
- Even Coverage: Hold the rub bottle about 6 to 8 inches above the meat. This height allows the spices to distribute evenly, preventing “clumps” of seasoning and ensuring every square inch of the pork is covered.
- Don’t Forget the Ends: Pork tenderloins are long and tapered. Make sure you get the “butt” end and the “tail” end fully coated.
- Pat, Don’t Rub: Despite the name being a “rub,” you actually want to gently pat the spices into the meat after applying. Rubbing can smear the binder and create an uneven surface. Patting ensures the spices stay put and helps form that beautiful mahogany crust.
The “Sweat” Period
Once the meat is coated, let it sit for 15 to 20 minutes before it hits the grill. You will notice the rub start to look “wet” or “tacky” as this is exactly what you want. The salt in the Meat Church rub is drawing out just enough moisture to dissolve the sugars and spices, creating a concentrated brine that will be reabsorbed into the meat.
Step 3: The Setup — Lighting the Egg and the Raised Grid
Now that the pork is resting and the rub is “sweating” into the meat, it is time to prep the Big Green Egg. For this cook, we are focusing on the Raised Direct method. This is a game-changer for lean proteins like pork tenderloin.
Lighting the Fire
Fill your Egg with high-quality lump charcoal. Light it in the center and leave the lid open for about 5 to 10 minutes until you have a small, established coal bed. Close the lid and open your vents wide. We are targeting a steady dome temperature of 400°F.
The Raised Direct Configuration
Standard direct grilling places the meat just a few inches above the fire, which can be too aggressive for the sugars in our Honey Pecan rub. By using a raised grid, we elevate the cooking surface about 6 inches above the coals.
- Why it works: This height allows you to cook over an open fire for that authentic wood-fired flavor while creating a buffer zone.
- The Result: You get a beautiful, even sear and plenty of convection heat without scorching the exterior before the center reaches the perfect temperature.
Equipment Tip: If you don’t have a dedicated raised rack e.g., the EGGspander, you can use a plate setter (ConvEGGtor) with the legs facing up, and then place your grid on top of the legs—just be sure to leave the stone out so the fire is still direct!
Step 4: The Cook — Timing, Temperature, and the “Juice Factor”
With the Big Green Egg stabilized at 400°F and your raised grid in place, it is time to get the pork over the fire. This isn’t a “set it and forget it” cook; because the tenderloin is lean, we are looking for a precision finish.
The Rotation Method
Place your tenderloins on the grid and close the dome. To get an even crust across the entire surface, treat the tenderloin like it has four sides.
- The Intervals: Rotate the meat a quarter-turn every 4 to 5 minutes.
- The Total Time: Generally, a standard pork tenderloin will take about 15 to 20 minutes total using the raised direct method.
Knowing When It’s Done
Forget the old-school advice of cooking pork until it is white and dry. To achieve that perfect, slightly blushing, juicy interior, you need to rely on an instant-read thermometer.
- The Target Pull Temp: Pull the pork off the Egg when the internal temperature hits 140°F to 142°F.
- The Visual Cue: The Meat Church rub should be a deep mahogany brown, and the meat should feel firm but still have a slight “spring” when pressed.
Mastering Carryover Cooking
This is the most critical part of the technique. Carryover cooking refers to the fact that meat continues to rise in temperature even after you remove it from the heat source.
Because the Big Green Egg uses heavy ceramic to hold intense heat, the exterior of the pork is significantly hotter than the center when you pull it. As the meat rests, that residual heat moves inward.
- The Rise: During a 10-minute rest, your pork will climb another 5°F to 8°F.
- The Finish: Pulling at 140°F ensures that by the time you slice it, the pork has landed perfectly at the USDA-recommended 145°F.
Why the Rest is Non-Negotiable
If you slice the pork immediately, the muscle fibers (which have tightened up under the heat) will dump all their juices onto your cutting board, leaving the meat dry. By letting it rest on a warm plate or cutting board for 10 minutes, the fibers relax and reabsorb those juices. This is the difference between a “good” pork tenderloin and a “perfect” one that is dripping with moisture.
Step 5: Slice and Serve
After your pork tenderloin has rested for those crucial 10 minutes, it is time for the payoff. All that work with the raised direct method and the carryover cooking has led to this moment.
The Pairing: To complete the meal, serve the pork alongside a fresh side dish like grilled asparagus or a savory sweet potato mash.
The Slice: Use a sharp carving knife to slice the tenderloin into medallions. Aim for about 1/2-inch to 3/4-inch thickness. As you cut, you should see a hint of light pink in the center and plenty of clear juices—that is the sign of a perfectly cooked tenderloin.
The Presentation: Fan the medallions out on a warm platter. If you want an extra pop of flavor and color, give the sliced meat one final, very light “dusting” of the Deez Nuts Honey Pecan rub or a sprinkle of fresh chopped parsley.
Perfect Grilled Pork Tenderloin on the Big Green Egg
Ingredients
- 2 Pork Tenderloins (approx. 1 lb each), trimmed of silverskin
- 2 tbsp Olive Oil, for slather
- 3-4 tbsp BBQ Rub, Meat Church Deez Nuts Honey Pecan Rub (or your favorite sweet/savory blend)
Instructions
- Prep: Trim the silverskin from the pork tenderloins, apply 2 tbsp of olive oil as a slather, and season generously with 3 to 4 tbsp of Deez Nuts Honey Pecan rub.
- Setup: Preheat the Big Green Egg to 400°F for direct grilling using a raised grid to provide distance from the coals.
- Grill: Place the pork on the raised grid and cook for 15 to 20 minutes, rotating the meat a quarter-turn every 5 minutes for an even crust.
- Pull: Remove the tenderloins from the Egg once the internal temperature reaches 140°F to 142°F.
- Rest: Allow the meat to rest for 10 minutes to let the juices redistribute and allow carryover cooking to hit the final 145°F target.
- Serve: Slice into 1/2-inch medallions and serve with your favorite side dish and a glass of Pinot Noir.
Nutrition information is automatically calculated, so should only be used as an approximation.
Based on 1 Review(s)
Lid open or closef
Closed
And you can still get the char on the outside?
Yes sir
Thank you
Direct or indirect?
Raised direct