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

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

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
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 -8 servings
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, just a nice berry flavor.

Blackberry Jalapeno Glazed Pork Tenderloin

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.

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.

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

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
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
  • 1/2 cup blackberry preserves seedless
  • 1 1/4 cups Merlot wine divided
  • 1/2 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, be careful to not overcook them.

Grilled Pork Tenderloins with Garlic Mustard Compound Butter

Usually, I just salt and pepper the medallions, wrap them in bacon, and cook them. This 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.

Also try my grilled blackberry jalapeno glazed pork tenderloin.

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 -8
Calories 1017kcal

Ingredients

  • 1 stick unsalted butter softened
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • Your favorite BBQ rub
  • 2 pork tenderloins trimmed, silver skin removed
  • 10 slices bacon you might need more, or less
  • Toothpicks

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.