Mastering pork tenderloin on the Big Green Egg delivers tender, juicy results with smoky depth you can’t achieve indoors.
This method uses indirect heat and a two-zone fire to cook the meat evenly while developing a perfect crust. The result is a centerpiece dish that impresses every time.
Ingredients for Pork Tenderloin Recipe Big Green Egg
Eleven ingredients deliver smoky, juicy pork tenderloin with professional results every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of silver skin |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Coarse Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Fine grind preferred |
| Smoked Paprika 🌶️ | 1 tsp | Sweet or hot variety |
| Dried Thyme 🍃 | ½ tsp | Rubbed between fingers |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for binding |
| Apple Cider Vinegar 🍏 | 1 tbsp | For acidity balance |
| Hickory Wood Chunks 🪵 | 4 pieces | Soaked for 1 hour |
| Lump Charcoal ⚫ | 6 lb | Hardwood preferred |
| Butter 🧈 | 4 tbsp | Unsalted, for basting |
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The pork tenderloin quality is paramount. Opt for USDA Choice or Prime from a reputable butcher—Whole Foods or Local Harvest sources excellent options. Ensure the silver skin is fully removed (most butchers will do this for free) and the meat has a vibrant pink hue (not grayish). The weight should be consistent—1.5 lb pieces cook most evenly on the Big Green Egg.
No hickory chunks? Pecan or apple wood provides excellent smoke flavor. Substitute dried rosemary at half the amount for thyme if needed. The apple cider vinegar can be replaced with white wine vinegar in a pinch. For those avoiding dairy, avocado oil works instead of butter for basting (though with slightly less richness).
Store raw pork in the coldest part of your refrigerator for up to 3 days or freeze for 6 months. Charcoal and wood chunks should be kept in a dry, well-ventilated area. Once cooked, the tenderloin rests beautifully for 30 minutes before serving—ideal for timing with other dishes.
Why You’ll Love This Recipe
- Set and Forget: The Big Green Egg holds temp perfectly while the salt, pepper, and powders do all the work.
- That Crust: Garlic and onion powder form a dark, crackly bark that gives way to juicy meat every time.
- Feeds the Crew: One tenderloin stretches to four generous portions, so it’s my go-to for Sunday supper.
- Leftovers Shine: Sliced thin, the pork makes ridiculous sandwiches or tacos the next day.
Step-by-Step Instructions for Pork Tenderloin Big Green Egg
Master the technique for perfectly tender, smoke-kissed pork with a buttery crust.
Step 1: Prepare and Season the Pork Tenderloin
Trim the 1.5 lb Pork Tenderloin of any remaining silver skin using a sharp knife. Pat it completely dry with paper towels—moisture prevents the rub from adhering properly and can steam the meat rather than sear it.
In a small bowl, combine the 1 tbsp Kosher Salt, 1 tsp Coarse Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Smoked Paprika, and 0.5 tsp Dried Thyme. Rub the mixture evenly over the entire surface of the pork, pressing firmly to ensure it sticks. Drizzle with the 2 tbsp Olive Oil and 1 tbsp Apple Cider Vinegar, then rub again to distribute evenly. Let the seasoned tenderloin rest at room temperature for 30 minutes while you prepare the grill.
Step 2: Set Up the Big Green Egg for Indirect Heat
Fill the Big Green Egg with the 6 lb Lump Charcoal and light it using your preferred method. Once the charcoal is fully lit and covered with a thin layer of white ash, add the 4 pieces Hickory Wood Chunks directly onto the hot coals. These have been soaked for 1 hour to ensure slow, steady smoke.
Install the convEGGtor (plate setter) with the legs up to create an indirect cooking setup. Adjust the top and bottom vents to stabilize the temperature at 275°F. This lower temperature allows the pork to absorb smoke flavor without drying out. Place a drip pan filled with water on the convEGGtor to maintain moisture in the cooking chamber.
Step 3: Smoke the Pork Tenderloin to Perfection
Place the seasoned pork tenderloin directly on the grill grates, positioning it away from the direct heat source. Close the lid and let it smoke undisturbed for 1 hour and 15 minutes. Avoid opening the lid during this time to maintain consistent temperature and smoke levels.
After 1 hour and 15 minutes, check the internal temperature with a meat thermometer. You’re aiming for 145°F in the thickest part of the tenderloin. If it hasn’t reached temperature yet, continue smoking and check every 10 minutes. The pork is done when the thermometer reads 145°F and the surface has developed a rich, mahogany crust.
Step 4: Sear and Baste for Added Flavor
Once the pork reaches 145°F, remove it from the grill and set it aside on a clean plate. Increase the temperature of the Big Green Egg to 450°F by opening both vents fully. This high heat will create a beautiful sear on the outside of the pork.
Return the pork to the grill grates and sear for 2-3 minutes per side, basting generously with the 4 tbsp Butter during the final minute. This basting step adds a rich, buttery layer of flavor and enhances the crust. Watch closely to prevent burning—the sugar in the rub can caramelize quickly at high heat.
Step 5: Rest and Slice for Optimal Tenderness
Transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for 10 minutes—this allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Skipping this step can result in dry pork, as the juices will escape onto the cutting board when sliced.
After resting, slice the pork tenderloin into 1-inch thick medallions. The internal temperature may rise slightly to 150°F during resting, which is ideal for tender, juicy pork. Serve immediately to enjoy the smoky, buttery crust and perfectly cooked centers.
Pro Tips For Making Pork Tenderloin Recipe Big Green Egg
- Sear Hot, Finish Indirect: Start with the Big Green Egg at 450°F for a hard sear on all sides, then move the tenderloin to indirect heat and drop the temp to 325°F to finish cooking evenly without drying it out.
- Pat Dry First: I learned this the hard way—blot the pork tenderloin with paper towels before seasoning, or the rub won’t stick and you’ll lose that crust everyone loves.
- Skip the Overcrowding: Resist the urge to cook multiple tenderloins at once; give each piece space on the grate so the heat circulates properly and they cook through at the same rate.
- Rest Under Foil: After pulling it off at 145°F internal, tent the pork with foil and let it rest for 10 minutes—it keeps the juices inside where they belong.
Dietary Considerations for This pork tenderloin recipe big green egg
Keto-Friendly Options
This pork tenderloin recipe Big Green Egg is naturally low-carb, making it perfect for keto diets! 🥘 Skip sugary marinades and opt for olive oil, garlic, and herbs for flavor. Serve with roasted veggies or a fresh salad to keep it keto-compliant.
Gluten-Free
This recipe is inherently gluten-free, but check all seasonings and sauces for hidden gluten. Use tamari instead of soy sauce in marinades, and ensure your Big Green Egg is clean to avoid cross-contamination.
For breading alternatives, try crushed nuts or gluten-free panko.
Allergens
Pork is free from common allergens, but watch for additives in pre-marinated cuts. If using sauces or rubs, verify they’re free of dairy, nuts, or soy if allergies are a concern. Always clean your grill grates thoroughly to prevent cross-contact.
Vegetarian Modifications
Swap pork for portobello mushrooms or tofu. Marinate in the same smoky spices and grill on the Big Green Egg for a hearty, meat-free alternative. 🌱 Adjust cooking times, as plant-based options may grill faster.
Low-Sodium
Reduce sodium by avoiding pre-seasoned pork and using fresh herbs, citrus, or vinegar for flavor. Skip added salt in rubs, and opt for low-sodium sauces if needed. The natural juices of the tenderloin will still shine! 💪
Nutrition Facts
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