Ready to take off the grill!
I buy the unseasoned fresh (not frozen) pork tenderloins at HEB. They're usually about $3/lb, and typically they weigh just over a pound. Get one for every two people. Cook these on an elevated grid at a dome temp of about 350, flipping once until you get an internal temp of about 137F (roughly 25 minutes total). I usually don't use any smoking wood, but to season I use olive oil and plenty of Dizzy Dust or another great product by Dizzy Pig BBQ .
Plated
Notice the toothpics through the ends of the tenderloins. This is the "tail" section, which is usually thinner than the rest of the loin. It's best to fold back the tail and pin it to the body to get a more even cook.
After pulling them off the Egg, let them rest under foil for 5-8 minutes. This will allow the juices to redistribute so that they don't run out onto the plate when you slice the tenderloin. During this time, your internal temp will likely rise to between 140 and 145 degrees.
Tender and juicy!
Here are the tenderloins sliced up for serving. As you can see, they are very juicy (who thought pork could be juicy?). Just don't go over 145F on the internal temp and you can get a fork tender, juicy and savory treat like this for under seven bucks!
Ready to eat
Don't forget to top your pork tenderloin slices with some rasberry chipotle sauce. This stuff is the nectar of the gods, and adds just the right compliment to an already delicious cut.
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