Cajun Pork Tenderloin on the Char-Broil Big Easy

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.

Cajun Pork Tenderloin on the Char-Broil Big Easy

Go Tenderloin, Not Loin

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.

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.

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 Tenderloin on the Char-Broil Big Easy
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4 from 1 vote

Cajun Pork Tenderlon on the Char-Broil Big Easy

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.
Course Main
Cuisine American
Keyword Big Easy, Cajun, Char-Broil, pork
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6
Calories 868kcal
Author Mike

Ingredients

  • 2 pork tenderloins about 3 pounds total

For the Cajun injection

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

Note: You’ll need a Big Easy kabob set to make these tenderloins.

Nutrition

Calories: 868kcal | Carbohydrates: 2g | Protein: 125g | Fat: 37g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 434mg | Sodium: 318mg | Potassium: 2423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1057IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 6mg

Nutritional values are approximate.

Blackberry Jalapeno Glazed Pork Tenderloin

I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot and spicy, just a nice berry flavor. The sauce is mildly tart. You are eating blackberries, after all. It’s a deep, satisfying flavor that makes for one big time winning dish.

Blackberry Jalapeno Glazed Pork Tenderloin

Rich Flavors without too much Heat

The wine adds such a great richness to the glaze. I’m quite sure I’ll find other dishes that will really shine by adding some of this same glaze. We both found this blackberry jalapeno glazed pork tenderloin to be something rich and delightful. We both love a little kiss of heat and that’s what this brought. Perfectly.

Tenderloin is my favorite cut of meat to grill. Treated right, it comes out so tender and juicy. The key is to just don’t overcook it. Pork tenderloin is a wonderful cut that loves to be grilled and glazed.

Also try my grilled pork tenderloin sliders with chipotle lime mayonnaise.

Inspired by a recipe from The Food Network.

Blackberry Jalapeno Glazed Pork Tenderloin
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5 from 1 vote

Blackberry Jalapeno Glazed Pork Tenderloin

I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot, just a nice berry flavor.
Course Main
Cuisine American
Keyword grilled, spicy, tenderloin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 167kcal

Ingredients

For the brine

For the pork

For the blackberry jalapeno glaze

  • 2 jalapenos
  • 1 tablespoon unsalted butter
  • 1 tablespoon garlic chopped
  • ½ cup blackberry preserves seedless
  • 1 ¼ cups Merlot wine divided
  • ½ teaspoon cornstarch

Instructions

  • Place the salt and warm water into a large resealable baggie and shake to dissolve the salt.
  • Add the vinegar, pepper flakes, brown sugar, and ice. Shake to combine.
  • Add pork, seal, and place baggie into a large bowl.
  • Let pork brine for 15-20 minutes, but no longer.
  • Remove from liquid and pat dry with a towel.
  • Fire up your grill for direct and indirect cooking.
  • Brush the pork with the oil and sprinkle with salt and pepper.
  • Add pork to grill. Brown on all sides over direct heat then move to indirect heat.
  • Cook until pork temperature reaches 135 F.
  • Brush with blackberry glaze on all sides and continue cooking until temperature reaches 145-150 F.
  • Remove pork and cover in foil for 10 minutes.
  • Slice and serve topped with remaining glaze.

For the glaze

  • Roast the jalapenos on your grill. Remove stems and chop the peppers.
  • Melt the butter in a medium saucepan.
  • Add garlic and jalapenos and saute for 3 minutes.
  • Add the preserves and 1 cup of the wine. Whisk to combine well.
  • Bring to a slow boil and continue boiling until reduced by half, stirring often.
  • In a small bowl, combine the remaining 1/4 cup of wine and the cornstarch. Slowly pour into the saucepan while stirring.
  • Cook another 5 minutes then reduce heat and keep warm until ready to use.

Nutrition

Calories: 167kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 3911mg | Potassium: 471mg | Fiber: 1g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

Grilled Pork Tenderloins with Garlic Mustard Compound Butter

I make grilled pork tenderloins with garlic mustard compound butter often. Whether in the skillet or on the grill, they’re easy to make. They are tender, tasty, and moist. They are the pork equivalent of filet mignon, and for a lot less money. And like filet mignon, I am careful to not overcook them. Nice thing too is that they are like little blank canvases just waiting to be flavored. This butter has an amazing combination of garlic and mustard. I knew garlic and pork were great together. Ditto mustard and pork. But put all three together and you’ve got an amazing dish.

Grilled Pork Tenderloins with Garlic Mustard Compound Butter

Tenderloins Elevated

Usually, I just salt and pepper the medallions, wrap them in bacon, and cook them. These grilled pork tenderloins with garlic mustard compound butter variation from Griffin’s Grub steps it up even further by topping the medallions with a fantastic garlic and Dijon compound butter that pairs perfectly with the pork. The pork stays crazy moist and tender. And it’s oh so delicious!

Also try my grilled blackberry jalapeno glazed pork tenderloin.

Grilled Pork Tenderloins with Garlic Mustard Compound Butter
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5 from 1 vote

Grilled Pork Tenderloins with Garlic Mustard Compound Butter

I make grilled pork tenderloins with garlic mustard compound butter often. Whether in the skillet or on the grill, they’re easy to make. They are the pork equivalent of filet mignon, and for a lot less money.
Course Main
Cuisine American
Keyword butter, grilled, mustard, pork
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 1017kcal

Ingredients

Instructions

  • To make the compound butter, combine the butter, mustard, garlic and 2 teaspoons of rub in a small bowl.
  • Spoon mixture onto a piece of plastic wrap. Roll the wrap up like a cigar, twisting the ends until the butter forms a log. Refrigerate until ready to use.
  • Prepare your grill for direct and indirect cooking.
  • Slice the tenderloins into medallions that are the same thickness as the bacon is wide.
  • Wrap the bacon around the pork, securing with a toothpick inserted almost all the way into the meat.
  • Sprinkle all sides of the medallions with rub.
  • Place pork onto grill over direct heat.
  • Rotate after two minutes to get grill marks, always watching for flareups from the bacon drippings.
  • Grill another 2-3 minutes then flip and grill the other side in the same fashion.
  • Remove pork to indirect heat and let cook until internal temperature reaches 130 F.
  • Take tongs and pick up medallions on their non-bacon sides like they are hockey pucks. Roll the pucks over direct heat to brown and crisp the bacon.
  • Check for doneness (145 F more or less depending on how you like them).
  • Remove meat and let rest for 5 minutes.
  • Serve topped with a thin slice of the compound butter.

Nutrition

Calories: 1017kcal | Carbohydrates: 1g | Protein: 130g | Fat: 51g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 458mg | Sodium: 588mg | Potassium: 2461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 6mg

Nutritional values are approximate.

Mushroom Pork Tenderloin

I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it. You know when you’ve hit the spot when all you hear are moans of delight when everyone starts eating. No one says a word. Perfect! I could sit down and eat a bowl of the mushroom gravy by itself, actually.

Mushroom Pork Tenderloin

Meat And Potatoes

We served this mushroom pork tenderloin with garlic mashed potatoes and roasted carrots. The sauce is crazy good over mashed potatoes. Well, it’s crazy good no matter what.

I like to use my good ole trusty Dutch oven to make this tenderloin and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

I always run to the store whenever pork tenderloin goes on sale. It’s the pork equivalent of filet mignon. I rarely buy pork loin, it’s tougher, bigger cousin. And I shy away from anything pre-seasoned. I prefer to season my meat my way at home. Just me. You do you!

Also try my crazy-yummy pork medallions in mushroom Marsala sauce.

Mushroom Pork Tenderloin
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5 from 1 vote

Mushroom Pork Tenderloin

I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it. 
Course Main
Cuisine American
Keyword mushroom, pork
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings 6
Calories 900kcal

Ingredients

Instructions

  • Add 1 tablespoon of the oil to a Dutch oven over high heat.
  • Add the tenderloins and quickly sear on all sides. You’re not trying to cook them, just get a little color.
  • Reduce heat to medium-low.
  • Combine soups on a bowl and pour into the Dutch oven.
  • Cover and cook for 4 hours or until pork begins to fall apart.
  • Heat remaining oil over high heat in a small skillet.
  • Add the mushrooms. Stirring, saute the mushrooms until they start to soften.
  • Remove mushrooms from heat and sprinkle with thyme. Toss to mix.
  • Add mushrooms to Dutch oven and stir. Cook 30 minutes-1 more hour until the pork completely falls apart.
  • Remove any large pieces of pork and chop or shred. Return them to the pot.
  • Serve with mashed potatoes and loads of the gravy.

Nutrition

Calories: 900kcal | Carbohydrates: 12g | Protein: 135g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 403mg | Sodium: 1760mg | Potassium: 2757mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 8mg

Nutritional values are approximate.

Grilled Pork Tenderloin with Cantaloupe Salsa

I always stock up on pork tenderloins when they go on sale. They’re so easy to grill, and they can take on so many great flavors. I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complimented the juicy, tender, flavorful tenderloin perfectly. This made for the perfect summer grilled dish, perfect for enjoying out on the patio.

Grilled Pork Tenderloin with Cantaloupe Salsa

The Perfect Combination

If you don’t want to go thru the steps for making your own salsa, just grab your favorite store-bought version at the store. I would recommend a thicker, chunky salsa. It’ll hold up better with the pork. But if you have the time and ingredients, you can’t beat this grilled pork tenderloin with cantaloupe salsa. I like my salsa nice and chunky. That’s hard to find in the store-bought stuff.

Get yourself a good set of grill tools for this tenderloin and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

Also try my grilled pork tenderloin with a wonderful cherry salsa.

Grilled Pork Tenderloin with Cantaloupe Salsa
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5 from 1 vote

Grilled Pork Tenderloin with Cantaloupe Salsa

I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complimented the juicy, tender tenderloin perfectly.
Course Main
Cuisine American
Keyword grilled, pork, salsa
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings 8
Calories 550kcal

Ingredients

Instructions

  • Place the tenderloins in a large resealable baggie or container.
  • Whisk the remaining ingredients together and add to the bag.
  • Seal and rotate a few times to cover the meat.
  • Place the baggie in a large bowl or deep pan in the fridge for 4-6 hours.
  • Fire up your grill for direct and indirect cooking.
  • Remove the tenderloins from the marinade and shake off the excess.
  • Sear over direct heat then remove to indirect heat and cook until the temperature reaches 150 F.
  • Remove from heat and let rest 10 minutes before slicing.
  • Serve topped with the salsa.

Nutrition

Calories: 550kcal | Carbohydrates: 1g | Protein: 94g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 398mg | Potassium: 1798mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 5mg

Nutritional values are approximate.

Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise

We grill pork tenderloins with great regularity. They are so tender (if you don’t overcook them), and like chicken breasts or most white fish, they take on other flavors very well. This recipe for grilled pork tenderloin sliders with chipotle lime mayonnaise combines a great southwest-inspired rub with a mayonnaise that is kicked up with some smoky chipotle and citrusy lime. Served as sliders, these little yummy bites are sure to disappear in no time.

Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise

Great Tastes In Every Bite

The grilled green onions really add a nice dimension to these grilled pork tenderloin sliders with chipotle lime mayonnaise. The mayonnaise is also great on deli meat sandwiches and grilled chicken sandwiches. Ok, it’s great on any sandwich. I’ve also found myself using it on hot-off-the-grill hamburgers.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

I had no clue that you could buy chipotle lime mayonnaise online or in stores. I need to get out more. But it’s easy enough to make it yourself too.

Also try my grilled pork tenderloins with garlic mustard compound butter. They aren’t sliders, but they are awfully good.

Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise
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4 from 1 vote

Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise

This recipe for grilled pork tenderloin sliders with chipotle lime mayonnaise combines a great southwest-inspired rub with a mayonnaise that is kicked up with some chipotle and lime.
Course Main
Cuisine American
Keyword grilled, mayonnaise, sliders, spicy, Teriyaki
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 399kcal
Author Based on a recipe from Famouse Brand Name Recipes

Ingredients

Instructions

  • Rub both tenderloins with the oil.
  • In a bowl, combine the chili powder, cumin, salt and pepper. Sprinkle over the tenderloins.
  • Place tenderloins into a large resealable baggie. Add green onions and seal. Shake gently to also coat the onions.
  • Refrigerate for 1 hour.
  • Meanwhile, make the mayonnaise by combining the mayo, chipotle, and lime juice. Refrigerate until needed.
  • Fire up your grill for direct and indirect cooking. Sear the tenderloins on all sides and remove to indirect heat to continue cooking to an internal temperature of 160 F. Remove, cover with foil, and let cool slightly.
  • Place the green onions over direct heat and grill for 3 minutes, turning often. Remove and chop into 1″ long pieces.
  • Slice the tenderloins.
  • Slather sliders bun the mayonnaise. Add the pork, 2 quarters of cheese, and onions. Serve.

Nutrition

Calories: 399kcal | Carbohydrates: 36g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 514mg | Potassium: 118mg | Fiber: 4g | Sugar: 6g | Vitamin A: 756IU | Vitamin C: 5mg | Calcium: 235mg | Iron: 3mg

Nutritional values are approximate.

Bacon-Wrapped Pork Medallions

A bacon-wrapped pork medallion is a beautiful, tasty, juicy, tender joy to eat. The spice mixture adds incredible flavor to perfectly-cooked pork. Up until a few years ago, you had to cook pork to a high temperature for it to be acceptable by the USDA. Now, you can call it done (well, medium rare) at 145° F. The result is not a hockey puck medallion. It’s the pork equivalent of filet mignon.

Bacon-Wrapped Pork Medallions

This is a Favorite in our House

I usually stop cooking my bacon-wrapped pork medallions around 150° F, then let them rest for 4-5 minutes. The result is not pink in the middle, but the juices are clear. Perfect!

Also try my crazy good balsamic glazed pork medallions. If you prefer beef but can’t bring yourself to pay big bucks for filets, try my mock bacon filets.gen

Bacon-Wrapped Pork Medallions
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5 from 1 vote

Bacon-Wrapped Pork Medallions

A bacon-wrapped pork medallion is a beautiful, tasty, juicy, tender joy to eat.
Course Main
Cuisine American
Keyword bacon, pork
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 152kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Cut the tenderloin into medallions about 2″ thick.
  • Heat a cast iron skillet over medium-high heat.
  • Add as many pieces of bacon as you have pork medallions and cook for a few minutes. You do not want them to get crispy, just cook them slightly, about 4-5 minutes. Remove to a paper towel-lined plate.
  • Remove all but 1 tablespoon of the bacon drippings.
  • Combine the garlic powder, seasoned salt, basil and oregano in a small bowl.
  • Roll medallions in the spice mixture, coating each side.
  • Wrap a single piece of bacon around each medallion and secure with a toothpick.
  • Add butter to the skillet. Melt. Let the butter get hot enough that it almost starts smoking.
  • Add the medallions to the skillet and sear over high heat on both sides, 2-3 minutes. You do not want to cook the meat completely, just get a nice sear.
  • Transfer skillet to the oven and cook until the medallions measure 145 F (or so, but don’t go over 155 F) with an instant-read thermometer.
  • Let rest 5 minutes before serving.

Nutrition

Calories: 152kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 356mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.