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. In no time (really) I had a perfectly cooked Cajun pork tenderloin, all ready for slicing and eating on sliders.
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.
Go Tenderloin, Not Loin
I prefer pork tenderloin to 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. This Cajun pork tenderloin on the Char-Broil Big Easy is flavored perfectly. If you think your oil-less cooker is just for poultry, this will prove that it can do a whole lot more!
Feed A Crowd
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.
- Expands the cooking space of The Big Easy
- Perfect for cooking two chickens at once
For a great side dish, roast up a few red potatoes in your Big Easy.
It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.
- MATERIAL: Disposable aluminum liners made…
- SIZE: Measures 6” x 10” across the top and…
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!
Cajun Pork Tenderloin 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.
- Expands the cooking space of The Big Easy
- Perfect for cooking two chickens at once