By From the Big Green Egg DVD (the DVD you get with each BGE purchase)
This makes a great breakfast dish.
- Unseasoned pork tenderloin
- Can refrigerated biscuits
- Cavender’s Greek Seasoning (or seasoning of your choice)
- Lawry’s Seasoning Salt
- Salt
- Pepper
Sprinkle the pork tenderloin generously on all sides with Cavender’s and Lawry’s seasonings, salt and pepper. Cover and place in refrigerator for about an hour to absorb flavor. Remove from refrigerator about 15 minutes before cooking.
Prepare Big Green Egg for indirect cooking. Set plate setter in grill with legs up; place cooking grid on legs. Heat Big Green Egg to 350°F. Place tenderloin on cooking grid; close lid. Cook for 20 minutes before adding biscuits.
Open lid and add grill extender to the cooking grid. Place biscuits on cookie sheet; set on top of the extender. Close lid and cook for additional 20 minutes. Instant read meat thermometer inserted in center of tenderloin should read 160°F before removing it from the grill.
Cut thin slices of the tenderloin and place in opened biscuit. You can butter the biscuits or add your favorite marmalade (orange works well). Serve hot.
ADVERTISEMENT
ADVERTISEMENT
