BBQ Pork Tenderloin
QUICK & JUICY PORK EVERY TIME
Ready in under an hour…
FOR 4 PERSON(S)
Ingredients
- 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
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Preheat smoker to 350°F/180°C (or BBQ or oven).
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Remove tenderloin from packaging and pat dry. For best results it should be brought to room temperature before cooking.
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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.
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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.
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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.
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Place tenderloin on the grill away from direct heat.
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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.
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Once you reach the correct internal temperature, remove from heat, cover loosely with foil and let rest for 10 minutes.
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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.