The true pork tenderloin runs alongside the backbone – and it’s a lot smaller (and a lot more tender!) than the pork loin. In fact, the true pork tenderloin is often called the pork fillet – that’s how good it is! There are a lot of different ways to cook a pork tenderloin, but here is Malcom’s favorite BBQ technique. Simply apply a rub and inject the tenderloin with your favorite pork injection or apple juice before placing it on a 250°F grill.
To see Malcom in action, check out the video below or continue reading to find the recipe:
Preheat your grill to medium-low heat (250°F)
Apply the rub to all sides of each pork tenderloin.
Optional – Carefully inject the pork evenly along the length of the loin.
Place the pork on the grill, but don’t go too far! It’s very important not to overcook pork tenderloin, so be sure to regularly monitor its progress.
Optional – After about 15 min, glaze the pork with your favorite barbecue sauce.
For medium pork, remove the tenderloin when the internal temperature reads about 138-140 (about 20-30 minutes). If you prefer your meat well done, cook until the internal temperature reaches 160°F.
Let the meat rest off the grill for at least 10 minutes, the internal temperature should continue to rise to about 145°F at which point you will have a beautiful medium roast.
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.