I grilled pork tenderloin tonight without using the Slow ‘N Sear on the Kettle for the first time in years. The meat was from Trader Joe’s and pretty small.
I rubbed one with salt, pepper, and garlic powder; the other I used a BBQ Pit Boy rub recipe from an old video of theirs on pork tenderloin. Cooked it direct over medium heat. It turned out nice, though the bark left something to be desired.
What other techniques do you guys use for pork tenderloin? Has anyone experimented between smoking it and using direct heat? Was there a great difference in flavor?
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