Pork Tenderloin on the PKGO
This is a simple Pork Tenderloin recipe using the PKGO. We cooked this pork tenderloin indirect using B&B Briquettes and a chunk of Hickory for some smoke. This recipe only took about 45 mins and is great for a quick after work meal!
· 1 – 1.5 LB Pork Tenderloin
· 2 TBSP of Killer Hogs AP
· 2 TBSP of Heath Riles Pecan Rub
· Mustard for the binder
· 1/4 Cup Blues Hog Original Sauce
· 1/4 Cup Blues Hog Tennessee Red Sauce
Remove any silver skin or fat from the tenderloin. Coat both sides with the mustard. Apply the AP Seasoning, let sit for 5 minutes and then apply the Pecan Rub. Place the tenderloin on the opposite side of the coals. I used my Thermoworks Dot probe for this cook to monitor the internal temperature. The tenderloin takes about 45 mins to get to 145 degrees. While the tenderloin is cooking, combine both sauces, warming to blend. When our probe hit 145 degrees we glazed using our mixture. Once the sauce set, we removed the tenderloin and let rest 5 minutes and served!
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Gear:
• PKGO Grill - https://amzn.to/3k6a3Td
• Mercer Culinary RPX Curved Boning Knife: https://amzn.to/2EUEFqr
• Gloves: https://amzn.to/3m0dxXM
• Black Nitrile Gloves, Latex Free: https://amzn.to/3hc5CmA
· B&B Charcoal Slow Burning Oak Charcoal Briquettes: https://amzn.to/3zc9woY
· Killer Hogs AP Seasoning: https://amzn.to/3k58JQw
· Heath Riles BBQ Pecan Rub: https://amzn.to/37SmLz9
· Blues Hog Original BBQ Sauce: https://amzn.to/3srOY9I
· Blues Hog Tennessee Red BBQ Sauce: https://amzn.to/3mg9xoy
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