Grilled Pork Tenderloin | BBQ Pork Tenderloin with Malcom Reed HowToBBQRight

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Grilling a Pork Tenderloin | BBQ Pork Tenderloin

For more barbecue and grilling recipes visit: http://howtobbqright.com/

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.

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 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!

For more how-to recipes visit: http://howtobbqright.com/

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

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Comments

Jose Pinto says:

How would you do this in an oven?

Carver Challenger says:

Omg, yummy!

Paul DeLane says:

wtf? injections??? lol no thanks

steviebrockstar says:

I injected with beef broth.. Smoked with pecan wood, no bbq sauce, and wow

ruud76 says:

Pork injection 😂

Tyler Hughes says:

Pork loin is equivalent to ny strip tenderloin is equivalent to the fillet. The two muscles can be cut into chops together with the bone for a pork tbone or pork porterhouse.

andrew hilgart says:

Whenever I’m smoking you are my go to channel. Love what you do. Don’t stop

Lazola Siyaka says:

I just popped in to this as I was board, and I really like this guy, the passion he has for BBQ says it all, another thing as to why I kept on watching, is that at Home, I am the Braai Master, when there's a family "what! what!" I'm the man who stands at the Braai Stand, and grill the meat for everyone, bu I've always wanted to know that when do you put the source on the meat, so now I have learned a few things.

Artocarpus Incisa says:

TRY THIS ONE
GUYS
AROMATIC WHOLE FRIED CHICKEN.
THANKS.
https://youtu.be/407pxoWaBwE

POWEEERRR!!!

simon kenton says:

Great video can you tell us where to get an injector like yours thanks for your time happy New Year Dave

Jeff Damiani says:

keep doing what you are doing, damn great taste without a lot of work.!!!!! oh,yeah,.!!!!! Thanks.

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