grilled pork tenderloin recipe

Grilled Pork Tenderloin on Big Green Egg

Grilled Pork Tenderloin

I’ve done several recipes for pork loin… but this recipe is for a true pork tenderloin.

Grilled Pork Tenderloin Recipe

The true tenderloin runs alongside the backbone – and it’s a lot smaller (and a lot more tender) than the pork loin. It’s often called the pork fillet too… that’s how good it is!

There are a lot of different ways to cook a pork tenderloin, but I decided go the BBQ route. I took the tenderloin and rubbed it, injected it and cook it on my grill at 250 degrees. Check out the video below:

To start I rubbed my 4 pork tenderloins with Smokin’ Guns Sweet Heat rub and then injected with Butcher’s Open Pit Pork Injection mixed with apple juice.

After that, I got my BGE grill fired up, added a few chunks of cherry wood and stabilized it on 250 degrees. I didn’t get too far away because these pork tenderloins are pretty small and the worst thing you can do is overcook them.

Grilled Pork Tenderloin Recipe

I’m shooting for an internal of 145 when it’s complete – but I take them off the smoker at 138-140 internal because I’m going to get that additional degrees in the carryover when it rests.

Grilled Pork Tenderloin Recipe

And with this recipe, I wanted to give the pork tenderloins a mild, sweet glaze right before I took them off the smoker. So I cooked them to an internal of 130 and the brushed on The BBQ Sauce. Use any kind of sauce or glaze you want at this step, just make sure it goes with the rub and injection really well.

Once the Grilled Pork Tenderloins had glazed for a few minutes and they were temping between 138 – 140 internal, it’s time to take them off the grill and let them rest.

After 10 minutes, it’s time to slice and get to eatin’.

You can serve these tenderloins just like they are – right off the cutting board. But you can also use them for pork sliders. Either way they make a great dish for a football party or BBQ.

Grilled Pork Tenderloin Recipe

Give em a try!

Malcom Reed
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Grilled Pork Tenderloin

Comments 3

  1. Tried your way of doing a smoked loin. Once more you know yu-r’ stuff. My gosh, my wife half a loin by her self! That’s all your fault she’s trying to lose weight! LOL, just kidding we love the loin on our Rectec and a rub called Honey Rib Rub with a light coat of Screaming Pid for heat, melt in UR’ mouth good.
    Pulled off at 135 and let rest, may have needed just a bit more but still good to the last bite.
    What can I say, oh———–Shut up and cook!

  2. Malcolm

    What’s the best way to keep a whole loin warm for awhile. I am doing some for an event slicing it wondering how to keep it warm for serving and slicing

    1. Post

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