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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 hours
Cook Time 45 minutes minutes
Total Time 4 hours hours 45 minutes minutes
Servings 6
Calories 868 kcal
Author Mike
2 pork tenderloins about 3 pounds total
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).
Calories: 868 kcal | Carbohydrates: 2 g | Protein: 125 g | Fat: 37 g | Saturated Fat: 17 g | Trans Fat: 1 g | Cholesterol: 434 mg | Sodium: 318 mg | Potassium: 2423 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1057 IU | Vitamin C: 1 mg | Calcium: 45 mg | Iron: 6 mg