Pork Tenderloin 101 | Chef Eric Recipe
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- Опубліковано 26 лип 2024
- Looking for a fun and easy lunch or dinner, look no further than a quick roasted pork tenderloin. This is a method first, recipe second video that will help you access the big bold power of your Kamado Joe. Happy Grilling!
Quick Roasted Pork Tenderloin
2 Each Cheshire Pork Tenderloins
Quick Marinade
½ Cup Dijon Mustard
2 tsp Garlic, Chopped
2 Sprigs Rosemary, Fresh Chopped
2 Sprigs Fresh Thyme
5 Leaves Sage
1 Tbsp Lane's BBQ Honey Sriracha Rub
2 tsp Olive Oil
Method:
1. Stabilize your grill at 450F. Bank all of your coals to one side of the grill and top with a cast iron grill grate.
2. Trim any visible silver skin from the surface of the tenderloin.
3. Combine all ingredients in a bowl and fully incorporated. Season the tenderloin with the Lanes BBQ Honey Sriracha Seasoning and paint mixture evenly on each tenderloin and allow to marinate for at least 10 minutes.
4. Season the Cast Iron with a touch of oil and place the quick marinated tenderloins on the grill grate. Sear for 6 to 7 minutes and flip. Close the dome and cook for another 10 minutes. Open the dome and turn 1 more time on the side that needs a bit searer, close the dome and cook for another 4 to 5 minutes. Look for an internal temp of 140F.
5. Once you have reached the correct internal temperature, remove the tenderloins to a cutting board and allow to rest for 8 to 10 minutes. Slice down the loin and enjoy.
#KamadoJoe #PorkRecipe #PorkTenderloin101
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I love the comments about not over thinking and be part of the cooking process. Great tip!
I love Chef Eric’s videos, he’s the reason I purchased a Classic 3.
Don't over think it. Sorce high quality meat, light the fire and grill it.... 300f, 500f doesn't matter just be there with it, in the moment and act accordingly. Have fun, don’t burn it, use another grill grate in the other side for a calmer hest zone if needed🔥🥃
Well said! Sometimes it's like meditating... Thanks for the nice videos! :)
Looks perfect for warm weather and super easy! thank you !
Chef, I tried this recipe tonight on the cast iron grates. Best tenderloin of my life. Thanks!
Simply awesome Chef! I watch a ton of cooking video’s, but yours are fun and go beyond the recipe. Go go go 🔥
Thank you chef. I am going to make this today. Your videos are very inspirational because of your approach to grilling. It’s all about the experience and being part of the process. That’s why I bought the Kamado Joe over the Traeger. There is a local legend here in Phoenix, JL Smokehouse (James Lewis). He described it as cooking from the heart, not science. I hope you make more UA-cam videos. Good luck to you you Chef.
Chef Eric, you're a GENIUS with cooking, recipes and explaining to beginners. I'm not that; getting to your level but I do have one bone to pick with you. It's your fault I'm late for work each day cause I can't stop watching your channel!! CHEERS😀
We love to hear this. Cheers and happy grilling!
Really great common sense!! Great help very practical and approachable
Plz keep these coming. Loved your 321 way too long! All Tips I’m using
Enjoy yourself. This is backyard cooking!!
Love the videos! Keep them coming
Cheers for the kind words. Got some fun recipes and methods headed your way🔥🥃
Great video Chef!!! Thanks....I'm new to Kamado Joe grilling and I love it!!
Thanks for revisiting the basic, easy cooks. Pork tenders are a weekly meal for us...the dijon glaze is new to me. Looking forward to that simple addition. The beauty of kamado grilling is that even simple cooks are outstanding. Can you do more of these with other staples...salmon, Hamburger, chicken, etc...
You got it Ricky🔥 excited to hear your thoughts on the addition of Dijon 🤙🏽
A somehow underappreciated piece of pork with lots of potential. I really love tenderloin.. especially on the grill. Thanks chef.
Quite right Hugo! I forget about this cut myself but so enjoy rediscovering it.
Thanks for taking the time to comment 🤙🏽
Great tips for the new grillers out there. Or the old grillers who have been set in their ways. I didn't start cooking pork tenderloin to 140-150 until about a decade ago. Before that I was an FDA guideline type of guy for pork and it was always dry for lean cuts like this.
So tips like this evolved my pork game back then.
I also just happened to have a pork tenderloin planned for tonight.
Cheers my friend. 🍻🔥
Aw cool, hope allnis well my friend 🔥🥃
Wow! That looks amazing. Definitely gonna have to do a tenderloin soon.
Cheers for the comment Jason🤙🏽
Keep us posted🔥🥃
Terrific recipe, the Art of simplicity, delicious….. when are you coming to Switzerland? 😅
Great tips and awesome tenderloin. Love live fire cooking. 🔥
Cheers Chef🔥🥃
Trying this one for Mother's Day
Just tried this out, amazing flavor and smell. Didn’t have Lane’s Honey Siracha on hand so I used their Kapula seasoning instead. Killer marinade and great advice. Now just need a vaccine so I can make this for a bunch of friends. 😂
Perfect timing....plan on a tenderloin today! Gonna pair with smoked sweet potatoes with bourbon butter. Was thinking of some mango habanero salsa as well. Thanks Chef, great tips!
Great flavor profiles my friend, keep us posted🔥🥃
@@ChefEricGephart Thanks again Chef...great recipe! Fantastic meal was had. Can't wait for the next video.
Pics in my Instagram feed... @viperranchbbq
Can't wait to try it. Can someone tell me if the cast iron grate for the BJ 2/3 fit on the BJ 1 ?
Great video and great pork! Cheshire Pork and Heritage Farms are right down the road from me here in Nc.
Nice, I'm about an hour an a half from the general store🤙🏽
Thanks heaps for watching and commenting🔥🥃
@@ChefEricGephart That’s awesome! Hey neighbor!
Looks good chef! What kind of finishing sauce would you use? Or maybe a glaze to bring it all together?
A black pepper honey would be on point 🔥🔥🔥
Curious about what type of gloves you use to handle the hot meat. Are those insulated or are you just desensitized to the heat from grilling so much. ?
The 10 dislikes are from people that dislike good food.
I wonder what a few slices of Pineapple laid on those for the final flip? Going to try it.
Get in my belly!
🤙🏽🔥🥃
I’ll buy a kamado joe big joe III however you all just raised your prices at Atlanta Heill company to 2500. It was 2100 or so just 2 or so months ago. Make the deal live and I’m in. At 2500$ we are talking high end offset levels that can literally blaze through 15+ slabs of ribs at one time. Make that deal and I’m in
Think spring
It's here🔥🥃
Was that fresh garlic or the diced garlic you get from the store!? 😱😱
🤣 always fresh minced. You can't throw trash pre chop marinated garlic at a quality cut🤣🔥
@@ChefEricGephart that's what I thought, but it was cut so perfectly I started to wonder lol
@@jhford1234 sometimes I blitz a boat load in the food processor if I am rolling a lot of recipes 🤙🏽
Did you contaminate your mustard jar with a dirty knife? 😮 🙈
🤣 no bro... that would be gross. I tell you, cross contamination never makes for good content. Neither does hand washing, 3 compartment sinks, sanitizing cutting boards, glove changes, other behind the scenes happenings. Happy to have my guy make you a special Brett cut if your into that🤣🤙🏽 Happy Grilling brother. Chef E
How big was that 🐷?
That's not a Tenderloin!