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Alton Brown goes Green…Big Green Asian Egg, that is…


Here’s the recipe for what we used…Pork Loin FFTP (FRESH FROM THE PIGGY!) and about 1.75 lbs worth…

  1. 1 whole pork loin, approximately 1.5 – 2 pound

  2. 1 lime, zest finely grated

  3. 1/2 cup freshly squeezed lime juice

  4. 1/4 cup honey

  5. 1 1/2 teaspoons kosher salt

  6. 1/2 teaspoon garlic powder

  7. 3 nuclear hot chili peppers – seeds and all

  8. 1 teaspoon vegetable oil

  9. 1 tablespoon chopped fresh parsley leaves

Directions


Trim the pork pork loin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add chili pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the pork loin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Get the BGE ready and place the cooking