Nothing can beat well prepared, ‘butt rubbed’ pork tenderloin and this recipe bursts with flavor. Using boneless, skinless pork tenderloin and just a few simple ingredients you’ll never think of tenderloin the same again; serves well as leftovers.Ingredients Recommended1 or 2 Pork Tenderloin (1.25-1.5 lbs) Skinless and boneless
Baby Spinach Leaves Fresh
Chopped Garlic cloves Substitute Garlic Salt
Bundle Green Onions Whole
Garlic Pepper Seasoning Big Green Egg Brand
Olive Oil
Rub Bad Byron’s Butt Rub Get yours at Buttrub.com
Optional Asparagus and/or Mozzarella cheese Fresh
Preparation Directions
1. Spiral cut the tenderloin and spread flat
2. Coat both sides lightly with olive oil
3. Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
4. Roll up and tie with cooking twine
5. Rub the outside with Bad Byron’s Butt Rub
Cooking Directions
1. The Big Green Egg temperature should be stabilized at 4500
2. Place Loin directly on the grill and seal all around (with lid open)
3. Remove from heat for 5 minutes (let the meat relax)
4. Close lid and reduce stabilize heat at 250-260 degrees.
5. The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!)6. You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
7. Remove from heat, slice and serve hot.
Recommended Side Dishes and Deserts• Red Skin Potatoes, Brussel Sprouts and Jalapenos on the side
• Iced Tea with Lemon
This recipe was first discovered and ‘borrowed’ from the http://www.outdoorhome.com website and subsequently modified (thank you)
Question, what is "sprial cut"? Is it just a butterfly cut but going across at a diagonal instead of straight?
ReplyDeleteSpiral cutting is pretty easy, as you slice the loin with the knife roll it on the cutting board, kind of like a candy cane design. After stuffing (and if you use spinach remember it REALLY shrinks a lot) you will need some cooking twine to hold the loins together when you roll them back up. You can kind of "stretch" the loin over the stuffing and again, rolling the loin as you close it opposite of the way you sliced it. Let me know how they turn out...we had ours again today as leftovers and they were just as good as fresh off the grill.
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