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Bering’s Big Green Egg Pork Tenderloin Recipe


  • 2-4 LB. Tenderloin (trimmed or untrimmed)
  • Twine
  • Cooking Spray
  • 2 TBSP. Canola Oil
  • 1/4 TSP. Paprika
  • 1/4 TSP. Smoked Paprika
  • 1/4 TSP. Sweet Paprika
  • 1/8 TSP. Oregano
  • 1/4 Cup Non-Iodized Table Salt
  • 1/4 Cup Granulated Sugar
  • 1/2 TSP. Pepper


Food Prep:

  1. If using and untrimmed tenderloin, remove silver skin using a paring knife
  2. Add ¼ cup of non-iodized table salt and ¼ cup of sugar to 2 quarts of water, mix well.
  3. Add tenderloin to brine and refrigerate for one hour
  4. While tenderloin brines, measure twine and cut enough to fit around tenderloin
    1. Use cooking spray to coat twine to make removal easier
  5. Remove tenderloin, rinse, and pat dry with paper towels
  6. Add canola oil to coat tenderloin
  7. Apply rub mixture to tenderloin
  8. Wrap twine on tenderloin every 2 inches

BBQ Items:

Apple, pecan wood or any other wood you like

Big Green Egg roasting pan with about ½ inch of water in the pan if using v-rack

Meat thermometer or iGrill mini/pro or other monitoring device will work

  1. Soak wood chips for about 15 minutes
  2. Place wood chips in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Big Green Egg Setup:

  1. Fill Big Green Egg with charcoal to the first ring
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up to help the fire spread quicker
  3. Place smoke poach on charcoal if using
  4. Use aluminum foil to coat the place plate setter and place (legs up) for indirect cooking
  5. Close lid and leave vents open until temperature reaches 350 degrees
  6. Place tenderloin on the grill with the fat side down oil using v-rack
  7. Insert meat thermometer or iGrill probe into tenderloin center
  8. Close the vents enough to maintain temperature of 350 degrees
  9. When your probe reaches 120-125 degrees, open the Big Green Egg and flip tenderloin over to facing up if using a v-rack or grill
  10. When your probe reaches 135 degrees on the pork tenderloin, remove from the grill and place on a wire rack or cutting board and lightly tent with aluminum foil
  11. Leave your probe in the meat and keep track of the temperature, as it will keep cooking up to a temperate of 150-155 degrees

TIP: Make sure to give your tenderloin at least 15-20 minutes before carving to allow the juices to flow back into the meat and allow the tenderloin to reach 150-155 degrees.

Grilling time can vary, but a 2-4 lb. tenderloin usually takes about 50 minutes to 1 ½ hours to cook.


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