Pork tenderloin is among the simplest cuts to overcook, however when it's done right, it hurts, juicy, and packed with taste. In this video, I'm revealing you exactly how I salt water and grill pork tenderloin so it ends up best every time.
WHAT MALCOM USED IN THIS DISH:
– Malcom's Bird Salt water
– Killer Hogs The Barbeque Rub
– HowToBBQRight Meat Bags
– Killer Hogs Hot Rub
– Disposable Barbeque Cutting Boards
– barbeque Gloves
– Killer Hogs The Barbeque Sauce
– Gulf Coast Smoke Cherry Pineapple Glaze
I brined these tenderloins, then cooked them low and sluggish on a two-zone fire before completing them with a hot sear over the coals. To lock in much more flavor, I glazed them with a sweet and tasty blend of Killer Hogs The BBQ Sauce and Gulf Coast Smoke Cherry Pineapple Glaze.
The result is juicy, tender barbeque pork tenderloin with a caramelized crust and simply the ideal balance of smoke, sweet heat, and awesome genuine barbeque goodness.
Barbeque Glazed Pork Tenderloins Dish
Active ingredients
– 4 pork tenderloins (about 4 to 6 lbs total).
– 1/2 bottle Malcom's Bird Brine.
– 1/4 cup Killer Hogs The Barbeque Rub.
– 64 oz apple juice.
– Killer Hogs Hot Rub, as required.
– 3/4 cup Killer Hogs The Barbeque Sauce.
– 1/4 cup Gulf Coast Smoke Cherry Pineapple Glaze.
Directions:.
1. Brine the Pork.
– In a big food-safe container, combine Malcom's Bird Salt water, Killer Hogs The Barbeque Rub, and apple juice. Stir till dissolved.
– Include the pork tenderloins and make sure they are totally 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 support the grill at 300 ° F. 3. Cook the Tenderloins.
– Location the tenderloins on the indirect side of the grill and cook up until they reach an internal temperature level of 130-135 ° F, about 30 minutes.
4. Glaze & End up.
– In a small bowl, integrate Killer Hogs The Barbeque Sauce and Gulf Coast Smoke Cherry Pineapple Glaze.
– Move the tenderloins directly over the cinders. Brush with the glaze and continue cooking, turning and glazing every number of minutes to establish color and char.
– Prepare up until the thickest part of each tenderloin reaches 145 ° F internal temperature level.
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 includes a subtle sweet taste to the pork.
– Brining assists the tenderloins maintain wetness and remain juicy throughout the cook.
– A two-zone fire enables the pork to prepare uniformly before completing with a hot sear over the coals.
#porktenderloin #bbq #howtobbqright.
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“When you got the time, ALWAYS brine.” Lol. Words to live by.
❤
I actually just got one this morning. Can’t wait to smoke it. ❤❤❤ your video came just in time ❤❤❤
Let me know how it is!!
Same here! Cant wait. Will follow these tips!
Can’t go wrong with a tenderloin!
Mad respect for your willingness to let us be our own cooks. More than once you say something like, “This is what I’m using, but you can use whatever you like,” or “This is a little on the hot side, but that’s okay.” You show solid technique without being a stickler for your way being the only way. And that’s the best way to teach cooking. You just want us to be happy and satisfied with our BBQ/grilling, and as long as we get there, you’re happy, too.
@blurredvision81 My philosophy has always been “If you like the way it turned out, you did it right.”
@davidwalter2002 AMEN❤
That’s called marketing strategy. Or, how to fool the midwits.
@mrcomment5544 How so? Please elaborate.
Looks excellent Malcom !! As usual ❤😂
I just made some pork tenderloin last week and I sez to my wife I sez, I gotta make these for us more than I do. They are so easy and delicious!
Folks… Im telling yall… this mans sauces are beautiful. His rubs are just as beautiful. I take pride in putting mine together… but anything HOG… just really really good. I get mine at WalMart.
I like when he eats it, and honestly enjoys it so much. “That’s phenomenal.”
Hands down thee best bbq channel on YT! Always great content! We’re not worthy! 🙌
My mom used to cook tenderloins (pork) all the time.. Cajun seasoned, finished off with some white wine and then a dollop of crème fraîche (doesn’t break) for a sauce… Suffice it to say, I’ve never eaten a dry or tough pork tenderloin❤❤❤🍽
This looks fantastic😋
I want to try Malcom’s suggestion.
I like to put tenderloins in crockpot with raspberry chipotle sauce and low cook for few hours and it’s so easy and good.
Another way is to smoke them about 1/2 way done and then slice them lengthwise and put some smoked jalapeños and wrap with bacon and finish the smoking.
Great recipe!
I like the way that Malcom always says, “Use whatever you want.” I hope he’s making a lot of money from his merch but I think it’s nice that he focused more on the recipe than plugging his products. I’m looking at you “Chef” Tom…
I bought Malcolm’s filet knife, simply because I wanted to support him, and damned if it isn’t the best kitchen knife I’ve ever owned.
Every one of your videos results in me ordering your stuff for my next cook. Can’t wait to make these.
That Hot BBQ Rub is one of my favorite seasonings.
Always love me some Malcolm Reed! ❤️
Malcolm, this is the greatest BBQ channel. Subscribed. ❤ Made your flankened short ribs recipe last weekend, so good. 😋
That Gulf Coast Smoke is 🔥
Just watched your lamb video from 12 years ago. You come a long way, my man! Always go to you when I want to cook to impress! BBQ on, bud! Love ya!
Malcom is a god of BBQ. every recipe is spot on and there’s no way to F it up! just grilled up some tenderloin and it was so juicy! Looking forward to meeting you in person some day to thank you for all of these incredible cooks!
I made this for the second time tonight. OMG, it was divine! The bird brine product absolutely rocks! Didn’t use it the first time, and it really makes a difference. I also opted, since I had time, to brine for about 6 hours. I got amazing results using a gas grill, all I have available for use. I had my temp dialed in and steady, unlike the first time, and the loins cooked so evenly and perfectly. I made this for my staff at the hotel I run. Instant fave for all. Pairs amazingly well with Mexican burracho pintos and Southern-style cornbread, cooked in a preheated iron skillet, so the bottom and sides instantly cook when you pour the batter in. We’re all in a food coma rn. Barely a single serving left after 8 hit it.♥ You, sir, are a wizard. I’ll be making this all summer this year.