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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 4 lbs pork tenderloin, skinless, boneless (1.25-1.5 lbs)
- 1 bunch fresh baby spinach leaves
- 6 chopped garlic cloves, substitute garlic salt
- 1 bunch green onion, whole
- garlic pepper seasoning
- olive oil
- dry rub seasonings
Method
- Preparation Directions.
- Spiral cut the tenderloin and spread flat.
- Coat both sides lightly with olive oil.
- Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
- Roll up and tie with cooking twine.
- Rub the outside with Bad Byron's Butt Rub.
- The Big Green Egg temperature should be stabilized at 450.
- Place Loin directly on the grill and seal all around (with lid open).
- Remove from heat for 5 minutes (let the meat relax).
- Close lid and reduce stabilize heat at 250-260 degrees.
- The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!).
- You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
- Remove from heat, slice and serve hot.
