I’ve gotta admit something to you. I really, really like cooking on a Big Green Egg. On Tulum, we made the choice to have a size small Big Green Egg on board, only one of (2) sailboats we’ve ever seen with a BGE onboard. Today I’m going to work through a story about cooking two Pork Tenderloins with a real Maple Whiskey Glaze…from scratch.
I’ve got to start out by giving credit where it’s due: I followed the recipe for this dinner right out of one of my favorite cookbooks, Mr. Ray Lampe’s Big Green Egg Cookbook.*
This particular recipe is on page 32, and while I didn’t have the paprika or real maple syrup or maple wiskey… I did use regular syrup and whiskey and the recipe came out pretty damn good. I’ll let you read the recipe in the book for the rest of the ingredients…but if I have them on the boat, you probably have them in the kitchen. Here we go:
Hell YEAH…this turned out to be a great dinner when we added some cauliflower rice and salad plus a nice crisp glass of wine. We were SO stoked over this cook that we invited our friends from S/V Kyrie over for dinner…and they liked it so much there were NO leftovers. This is how a great dinner should be..appreciated and eaten with good friends.
* If you be motivated enough to follow the link and buy any of the books we highlight on our website, we make a VERY small amount of cashish.