The BEST Way To Cook Pork Tenderloin

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. #porktenderloin #bbq #howtobbqright Connect With Malcom Reed: http://howtobbqright.com/ Facebook - https://www.facebook.com/HowToBBQRight/ X - https://twitter.com/howtobbqright Instagram - https://www.instagram.com/howtobbqright/ TikTok - https://www.tiktok.com/@howtobbqright/ Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ For Malcom's BBQ Supplies visit - https://h2qshop.com/