BBQ Glazed Pork Tenderloin
BBQ Glazed Pork Tenderloin
Tender, 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. Slice it into thick medallions for a...
- Author
- Malcom Reed
Ingredients
- 4 pork tenderloins (about 4-6 lbs total)
- ½ bottle Malcom's Bird Brine
- ¼ cup Killer Hogs The BBQ Rub
- 64 oz apple juice
- Killer Hogs Hot Rub
- ¾ cup Killer Hogs The BBQ Sauce
- ¼ cup Gulf Coast Smoke Cherry Pineapple Glaze
Directions
- 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.
- 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.
- 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.
- 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.
- Remove from the grill and rest for 10 minutes.
- Slice into medallions and serve warm.
