Grilled Pork Tenderloin Recipe
I’ve done several recipes for pork loin… but this recipe is for a true pork tenderloin.
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.
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.
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.
Give em a try!
Malcom Reed
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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!
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
Place it in a dry cooler – it will rest and stay warm for 1-2 hours.
Do you have a recipe for an injection to use in case I can’t get the one you used here?
You can use a mix of salt, sugar and apple juice
Malcom,
I have learned so much from watching your videos. You have given me the confidence and knowledge I was lacking regarding how to properly cook on a smoker. Thank you very much!
How long on the grille do you figure you’ll need with the temps you listed?
around 20 minutes
Do you use direct or indirect? How long is the cook typically and how often do the need to be flipped? Thanks
indirect
Gave your technique a go today – grill temperature kept sneaking up, but it came out like butter ! Juicy and tender – best I’ve ever made – thanks !