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Cajun Pork Tenderloin on the Char-Broil Big Easy
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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
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