Recipe adapted from Debra Smith. For more recipes from Debra, visit her blog at Smithbites.com.
- 1 pork tenderloin (about 2 pounds)
- 1⁄2 cup Sabra Roasted Garlic Hummus
- 1⁄2 cup honey
- 1⁄4 cup apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 pinched crushed red pepper
- 1 teaspoon thyme
- 1 Tablespoon chopped parsley
Set EGG for direct cooking (no convEGGtor) at 350°F/177°C.
Place hummus, honey, cider vinegar, mustard, crushed red pepper and a pinch of salt and pepper in a small saucepan; stir to combine ingredients and heat until boiling. Reduce to a simmer and cook for approximately 10-15 minutes or until thick with a soft, jam-like consistency; remove from heat and add the thyme and parsley.
Remove approximately 1 cup of sauce for serving; use the remaining sauce to glaze the tenderloin while grilling. Pat tenderloin dry and season with salt and pepper.
Place on EGG and cook approximately 10 minutes each side, basting with glaze after the tenderloin is turned; internal temperature should be 140°F/60°C when you pull it from the EGG.
Rest tenderloin for 5-10 minutes before serving (internal temp should be 145°F/63°C after resting. Slice and serve with reserved glaze.
Makes approximately 1 1⁄4 cups of glaze.
Do you grill this with the egg lid closed?
This recipe was spot on awesome. My wife and 10 year old son loved it…and so did I. Thanks!
Can you do this recipe with an 8 lb. Single pork tenderloin and if so would you just quadruple the portions of the rub/marinade? Doing for Easter and would really feel good about knowing if such a big cut is not good for this particular recipe.
Kevin, how did this turn out for you? Or did you go different direction? Care to share results?