Big green egg pork tenderloin

(5lb bought from Fresh Market- 11/2/13) Marinade: (for just a few hours before cooking) Red Wine Vinegar and Sugar (1/4 cup) or just a sweet red wine (1 cup) Worcestershire (3/4 cup) Olive Oil (1/4 Cup) Minced garlic Water (1/2 cup) Lots of Kosher Salt and fresh cracked black pepper Few dashes of Cheyenne pepper Put in large zip lock in a bowl in the fridge, flip over and move around occasionally to make sure all sides are getting the marinade. Cook: Indirect cook setup with place setter…

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