BBQ Pork Tenderloins

This BBQ Pork Tenderloin is loaded with flavor and stays incredibly juicy thanks to a simple apple juice brine and a two-zone grilling method. Finished with a sweet, sticky glaze over the coals, it’s just as good sliced thick for dinner as it is piled onto slider buns with slaw.

WHAT MALCOM USED IN THIS RECIPE:

• Malcom’s Bird Brine
• Killer Hogs The BBQ Rub
• HowToBBQRight Meat Bags
• Killer Hogs Hot Rub
• Disposable BBQ Cutting Boards
• BBQ Gloves
• Killer Hogs The BBQ Sauce
• Gulf Coast Smoke Cherry Pineapple Glaze

BBQ Pork Tenderloins

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• Author: Malcom Reed

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Description

ender, juicy, and finished with a sticky BBQ glaze, this BBQ Pork Tenderloin is proof that pork doesn’t have to be dry. A simple apple juice brine and two-zone fire deliver incredible flavor from edge to edge.

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Ingredients

• 4 pork tenderloins (about 4 to 6 lbs total)
• ½ bottle Malcom’s Bird Brine
• ¼ cup Killer Hogs The BBQ Rub
• 64 oz apple juice
• Killer Hogs Hot Rub, as needed
• ¾ cup Killer Hogs The BBQ Sauce
• ¼ cup Gulf Coast Smoke Cherry Pineapple Glaze

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Instructions

1. Brine the Pork
   1. In a large food-safe container, combine Malcom’s Bird Brine, Killer Hogs The BBQ Rub, and apple juice. Stir until dissolved.
   2. Add the pork tenderloins and make sure they are completely submerged. Refrigerate for 4 hours.
2. Season & Fire the Grill
   1. Remove the tenderloins from the brine and pat dry with paper towels.
   2. Season all sides generously with Killer Hogs Hot Rub.
   3. Prepare a two-zone fire and stabilize the grill at 300°F.
3. Cook the Tenderloins
   1. Place the tenderloins on the indirect side of the grill and cook until they reach an internal temperature of 130-135°F, about 30 minutes.
4. Glaze & Finish
   1. In a small bowl, combine Killer Hogs The BBQ Sauce and Gulf Coast Smoke Cherry Pineapple Glaze.
   2. Move the tenderloins directly over the hot coals. Brush with the glaze and continue cooking, turning and glazing every couple of minutes to develop color and char.
   3. Cook until the thickest part of each tenderloin reaches 145°F internal temperature.
5. Rest & Serve
   1. Remove from the grill and rest for 10 minutes.
   2. Slice into medallions and serve warm.

Notes

• The apple juice replaces the water in the brine and adds a subtle sweetness to the pork.
• Brining helps the tenderloins retain moisture and stay juicy throughout the cook.
• A two-zone fire allows the pork to cook evenly before finishing with a hot sear over the coals.