Pork Tenderloin - 1

We were at Cosco the other day and picked up a package of pork tenderloin. We've always been happy with their tenderloins, they come in packs of 4. 3 go in the freezer and the other was for the grill.

For preparation I coated the outside in yellow mustard and then coated with a BBQ rub I had bought a while ago. Nothing special, just a generic BBQ rub. I let the meet sit for 30 minutes to take in some flavor. While the meat was sitting I soaked some apple wood chips in Smithwicks beer (still have lots left from St. Patty's day).

Fired up the big green egg with the plate setter in, legs up. Added the wood chips and once the egg hit 350 I put the pork in. It took about 45 minutes for the pork to get to 145 and I took it off, let it rest for 10 and then cut.

The pork was medium rare, a bit too rare for my liking. But I was able to use the pieces towards the end for dinner and save the middle more rare portions for the next day. The tenderloin was nice and tender and moist. So far so good on the Big Green Egg. The next day we used the leftovers to make mini cuban sandwiches on the panini press. They were fantastic.