Smoked Pork Chops using the Big Green Egg

Fuzzy's Pork Tenderloin

The following recipe is a demonstration on how to prepare my Pork Tenderloin on a Big Green Egg.

Your comments, questions, and concerns are welcome...and I'd appreciate it if you would share your experience or tweaks to this recipe.


Whole Pork Tenderloin
6 tbsp Soy Sauce
3 tbsp Lemon Juice
2 tsp Minced Garlic
1/2 cup Honey
1/2 tsp Black Pepper
Orange Wood Chips

Pairs With: Your loin should be juicy enough... no sauces needed.

Suggested Side(s):
Baked Sweet Potatoes
Asian Vegetable Medley

Method Of Cooking:

Big Green Egg (other smoker or grill) directly on the grill grate over the flame. Medium amount of Natural Lump Charcoal with Orange Wood Chips at 375-450 degrees for 5 minutes per side. Once the outside is seared, move the Loin away from the hot spot and cook until it reaches 140 degrees internal temperature. Once it reaches 140, let sit for 5-10 minutes before slicing (cook times will vary based on Egg temperature and Loin size).

Total Cook/Prep Time: 5:30 Hours...5 minutes of prep, 5-24 hours for marinating, and 25 minutes for cooking (or 140 internal temperature) may want to watch the Iron Man trilogy.

Feeds: 3 lumberjacks, 4 growing boys, or 8 people.

Leftovers? Refrigerate overnight and serve cold over a salad. Not your style? Save an entire loin (uncut) and reheat in the oven until desired temperature.