Pork tenderloin is one of the easiest cuts to overcook, but when it's done right, it's tender, juicy, and packed with flavor. In this video, I'm showing you exactly how I brine and grill pork tenderloin so it turns out perfect every time.
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Bird Brine https://bit.ly/H2Qbirdbrine
- Killer Hogs The BBQ Rub https://bit.ly/3OGctJd
- HowToBBQRight Meat Bags https://bit.ly/H2QMeatBags
- Killer Hogs Hot Rub https://bit.ly/TheHotRub
- Disposable BBQ Cutting Boards https://bit.ly/BBQBoards
- BBQ Gloves https://bit.ly/H2Q_BBQGloves
- Killer Hogs The BBQ Sauce https://bit.ly/TheBBQSauce
- Gulf Coast Smoke Cherry Pineapple Glaze https://bit.ly/GCSCherryPineappleGlaze
I brined these tenderloins, then cooked them low and slow on a two-zone fire before finishing them with a hot sear over the coals. To lock in even more flavor, I glazed them with a sweet and tangy blend of Killer Hogs The BBQ Sauce and Gulf Coast Smoke Cherry Pineapple Glaze.
The result is juicy, tender BBQ pork tenderloin with a caramelized crust and just the right balance of smoke, sweet heat, and awesome authentic BBQ goodness.
BBQ Glazed Pork Tenderloins Recipe
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
Directions:
1. Brine the Pork
- In a large food-safe container, combine Malcom's Bird Brine, Killer Hogs The BBQ Rub, and apple juice. Stir until dissolved.
- Add the pork tenderloins and make sure they are completely submerged. Refrigerate for 4 hours.
2. Season & Fire the Grill
- Remove the tenderloins from the brine and pat dry with paper towels.
- Season all sides generously with Killer Hogs Hot Rub.
- Prepare a two-zone fire and stabilize the grill at 300°F.
3. Cook the Tenderloins
- 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
- In a small bowl, combine Killer Hogs The BBQ Sauce and Gulf Coast Smoke Cherry Pineapple Glaze.
- 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.
- Cook until the thickest part of each tenderloin reaches 145°F internal temperature.
5. Rest & Serve
- Remove from the grill and rest for 10 minutes.
- 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.
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HowToBBQRight June 15, 2026 8:46 pm