Sunday Dinner - Grilled Pork Tenderloin on the BGE

I counted about a week ago and we had 10 pork tenderloins in the freezer! :shock:

The wife is a coupon and BOGO shopper, so when she finds them on sale, she stocks up!

So I thawed out a couple packs of em and fired the BGE.
My brother and SIL just had another baby so we also wanted to dice a couple up for some enchiladas for them.

Seasoned all 4 with granulated garlic, granulated onion, chili powder, kosher salt, cumin, black pepper and some Tony Chachere's Creole seasoning.

After the egg was nice and hot I layed these beauties on the grates over the fire.......



Pulled em off when they hit about 135 IT for a rest while we finished up the sides.......





Sliced 2 of em at about 3/4" thick......



And plated with mashed taters and steamed broccoli. Whipped up some nice thick beef gravy too.




Gooood stuff. Thanks for looking!

Evil-g said:

Those tenderloins look great, I bet they were really tasty.

Click to expand...

YES they were.

This has become one of our favorites. So easy to do and QUICK too.
I really overseason the outside (on purpose) and get a nice char/sear from the high heat direct grill. Pull em early enough and those little medallions are some of the juiciest and tender things out there!