Recipe Database
Big Green Egg Herb-Marinated Pork Loin
Big Green Egg Herb-Marinated Pork Loin
Serves: 6

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good Virgin Olive oil
2 Tbl minced garlic (6 small cloves)
1 1/2 Tbl minced fresh rosemary leaves (from Chef Fred & Linda’s garden)
1 Tbl chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher salt
1 center cut pork loin (about 2+ pounds)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1-gallon resealable plastic bag
Add the pork loin and turn to coat with the marinade. Squeeze out the air and seal the bag.
Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the Big Green Egg to 400º F.
Remove the pork from the marinade and discard the marinade but leave the herbs that cling to the meat
Sprinkle the loin generously with salt and pepper
Be ready with a Big Green Egg with a cast iron grate and direct heat
Sear and mark the pork tenderloins on all sides rotating to get nice grill marks until golden brown

Move the loin to the upper level of the half-moon grill on the Big Green Egg, be sure to have the half-moon raised grid over a half moon baking stone so the tenderloin will not burn

Let the loin cook direct for 10 to 15 minutes, turning once or until the meat registers 137º F at the thickest part
Transfer the loin to a platter and cover tightly with aluminum foil. Allow to rest for 10-15 minutes
Carve in 1/2-inch-thick diagonal slices
The thickest part of the loin will be quite pink (it's just fine!) and the thinnest part will be well done
Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


These fine recipes were found, developed, and changed by Chef Fred Genovese, with Kevin Jenkins at the helm running the microphone, with Linda Genovese keeping us all on time and behaving, Karen (she who must be obeyed) Jenkins commanding the technical aspects of the show and keeping our levels correct and with Mike Stock keeping 2 Big Green Eggs hopping with the grill work. We had guests as usual with Ed Fisher showing up about mid-show allowing us to take a break in the show and talk to him a bit. Ed looked good in this New Year, it is always a terrific day when we see him and he has time to talk to us all. Seeing Ed takes me back to the old store on Clairmont Rd. and his teeny office and no warehouse space to work from, he was our mentor, supporter and sponsor then as he is now. We also had Emily Robinson (KCBS judge and blogger) show up to smile along with us at how well the show was going. We also were visited by Michael Holst and Teresa Lass to shoot some pictures and be our audience. It was a good show with the salmon the big hit for me, with the marinated chicken very good and the pork loin just so tender. The wedding soup was good also with the small meatballs and kale (or was it endive?) torn up and served with the soup. It was a great way to start our New Year with our big Krewe and Ed Fisher in attendance. The staff at Big Green Egg headquarters was busy with a fairly large crowd of folks interested in being Eggheads, Terry and Ron kept the register ringing and the rest of the staff helped out answering questions and giving sound advice.