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Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Well, heck yeah! If you follow this blog you know I’m a huge fan of the Char-Broil Big Easy. I’m not afraid to cook anything on it, from chicken to crab. But never pork tenderloin until now. And wow, what a great job my Big Easy did (again!)! I injected the pork tenderloin with a simple Cajun butter mixture (you could use store-bought), let it get happy in the fridge for a bit, then skewered it using one of the kabob add-ons (see my Char-Broil Big Easy Add-On page) and cooked it up. It no time (really) I had a perfectly cooked Cajun pork tenderloin, all ready for slicing and eating on sliders.
I prefer pork tenderloin pork loin 9 times out of 10. It’s more tender and flavorful. It’s the pork equivalent of a beef tenderloin, so you know it’s the best. Like most cuts of pork it needs a little flavor boost, but I don’t go crazy with it.
You’ll see that I had no problem fitting two 1 1/2 pound pork tenderloins into the Big Easy. I did have to cut them in half, but it was close… I probably could’ve made them fit without cutting. That means I could probably easily fit 4 (or maybe even 6) tenderloins on the Big Easy at once… enough for a crowd and then some! Note that you might want to trim the ends just a bit if they are much thinner than the rest of the tenderloin or they will be done cooking well before the rest of the meat.
For a great side dish, roast up a few red potatoes in your Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Cajun Pork Tenderlon on the Char-Broil Big Easy
Ingredients
- 2 pork tenderloins about 3 pounds total
For the Cajun injection
- 1 stick unsalted butter
- 1-2 tablespoons Cajun seasoning
- 1 tablespoon garlic powder
Instructions
- Remove tenderloins from packaging.
- Cut tenderloins in half in the middle if necessary to get them to fit into the Big Easy.
- Trim and thin ends as they will cook too quickly.
- Inject with the Cajun injection and cover.
- Place in the fridge for 4 hours.
- Fire up your Big Easy.
- Thread the tenderloins onto the Big Easy skewers.
- Lower into the cooker and cook until the pork is medium, 155-160 F. Plan on 10-15 minutes per pound cook time.
- Remove and let rest 10 minutes before slicing.
For the Cajun injection
- Melt the butter in a small saucepan.
- Add the Cajun seasoning and garlic powder. Stir and let simmer until the spices are completely dissolved.
- Load into an injector with a large needle (I used the one for minced marinades).
Notes
Nutrition
Nutritional values are approximate.
Mike
Have you tried to use a aluminum foil packet with wood chips. Could you drop it at the bottom, to get some smoke. Please let me know.
Thanks
WR
Hi. No, I have not tried to use wood chips to infuse smoke while cooking on the Big Easy. Most of the foods you cook on the Big Easy cook pretty quickly, so I’m not sure how much smoke flavor you’d actually get. When I want a smoky flavor I usually do it thru a smoky marinade or more often, thru the use of a smoky baste or BBQ sauce at the end.
Hope that helps,
Mike
I’ve tried the chips in a foil packet. Doesn’t work well.