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Cooking with Pit Brothers BBQ


BBQ Pork Tenderloin


Ready in under an hour…



  • 1 kg fresh pork tenderloin (allow around 250g per person)
  • 1/3 cup yellow mustard (mild american)
  • 1/2 cup apple juice

Spices and Seasoning

  • 1 teaspoon Himalayan Pink Salt
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  1. Preheat smoker to 350°F/180°C (or BBQ or oven).
  2. Remove tenderloin from packaging and pat dry. For best results it should be brought to room temperature before cooking.
  3. Mix BBQ rub; taste and adjust quantities to suit your own preference. Include a little sugar if you want a sweeter flavour to your pork.
  4. Mix the apple juice and half your rub in a bowl and inject the loin with the liquid. Don’t be shy, inject as much as you like to get that moisture into the meat.
  5. Once injected cover the loin in a thin layer of mustard which acts as a binder and then cover the meat with the rest of the BBQ rub. Not a mustard fan? Don’t worry you shouldn’t taste it once cooked if you use a light flavoured mustard.
  6. Place tenderloin on the grill away from direct heat.
  7. Cook until internal temperature of meat reaches 150°F/65°C. Depending on the size of the loin, this should take around 30 to 40 minutes but work to internal temperature for exact cooking time.
  8. Once you reach the correct internal temperature, remove from heat, cover loosely with foil and let rest for 10 minutes.
  9. Slice and serve. Now tell me that’s not simple!

If you are not a fan of mustard you can use natural yogart as a binder for the rub.