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.
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.
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.
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.