Pork Tenderloin with Apple and Cinnamon
I got the idea for this recipe reading the Big Green Egg Forum. The forum is a remarkable circus of a resource for BGE owners. Advice, recipes, suggestions and more quirky humor than you can imagine.
Purchased a regular pork tenderloin, which means that it was actually two loins.
I split each loin a bit allowing it to lay a little more flat to accommodate the sliced apple. Granny Smith. After laying out the apple, sprinkle ground cinnamon on both sides.
|Tie the two loins together. Nice and tight. Then, sprinkle with your favorite dry rub. For this cook, I used Oakridge Beef and Pork run. Look for a rub that has brown sugar in it.|
|On the Big Green Egg. Dome temperature is about 350, which means that actual grill temperature is about 320 – 330.|
|Half way through the cook, turn the loin over. This was at about 15 minutes. Although not shown, I do use a temperature probe. Internal temperature was about 110.|
Total cook time was about 40 minutes. I cooked to about 150 internal temperature.
|Absolutely perfect! Just a small hint of pink in the meat. The flavor was excellent. The combination of cinnamon and dry rub worked really well together.|
This turned out really well. The cinnamon flavor added a really nice pop to the meat. And, of course, the BGE resulted in wonderfully tender, juicy meat.
Next time: here’s what I want to do. Chop up the apple rather than slice. Reduce the cinnamon a bit. Add some breadcrumbs, some pineapple, perhaps chopped pecans or almonds.