Reverse Sear Pork Tenderloin

Experience the ultimate smoky and sweet flavor explosion with our Reverse Sear Pork Tenderloin. This succulent dish is coated in a mouthwatering BBQ rub and grilled to perfection on the Big Green Egg. Start by slow-cooking the tenderloins on the indirect side, allowing the flavors to develop. Then, crank up the heat and sear the tenderloins to create a caramelized crust. Finish it off with a drizzle of spicy honey for a touch of sweetness. Optional: top it with our Lowcountry Carolina Mustard Barbecue Sauce for a tangy twist. Get ready to indulge in a tenderloin that will leave you craving more!

PREP TIME

15 Minutes

EGG TEMP

300°F/148°C

COOK TIME

30 Minutes

SERVINGS

4-8

Ingredients

Main

2 pork tenderloins
BBQ rub
Olive oil
Spicy honey
Lowcountry Carolina mustard barbecue sauce (optional)

Lowcountry Carolina Mustard Barbecue Sauce

1 cup (240 ml) yellow mustard
1/4 cups (60 ml) apple cider vinegar
1/4 cups (60 ml) honey
2 tablespoons (30 ml) Worcestershire sauce
2 teaspoons (10 ml) paprika
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1/2 teaspoons (2.5 ml) cayenne pepper
Salt and pepper to taste

Instructions

Main

Step 1

Preheat the grill to 300°F/148°C for indirect cooking with the convEGGtor. If you have the duel zone grid system, set it up with the half-moon convEGGtor to transition to direct later.

Step 2

Trim the silver skin off the pork tenderloins using a thin-bladed knife.

Step 3

Coat the tenderloins with a light layer of olive oil as a binder.

Step 4

Season the tenderloins with your favorite BBQ rub.

Step 5

Let the tenderloins marinate for 10 minutes while the grill heats up.

Step 6

Place the tenderloins on the indirect side of the grill and close the lid.

Step 7

Cook the tenderloins until the internal temperature reaches 120°F/48°C.

Step 8

Remove the tenderloins from the grill and set aside until the grill is ready for direct cooking.

Step 9

Open the grill and adjust the top regulator and bottom vent to increase the temperature to 500°F/260°C for direct cooking.

Step 10

Place the tenderloins on the direct side. Sear the tenderloins on all sides until the internal temperature reaches 145°F/62°C.

Step 11

Brush the tenderloins with spicy honey for a touch of sweetness.

Step 12

Optional: Finish the tenderloins with a drizzle of Lowcountry Carolina mustard barbecue sauce.

Step 13

Let the tenderloins rest for a few minutes before slicing.

Step 14

Serve the honey-glazed pork tenderloin with your favorite sides and enjoy!

Lowcountry Carolina Mustard Barbecue Sauce

Step 1

In a medium bowl, whisk together the yellow mustard, apple cider vinegar, honey, Worcestershire sauce, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Step 2

Taste and adjust the seasonings according to your preference.

Step 3

Use immediately or refrigerate for up to a week in an airtight container. Serve with the honey-glazed pork tenderloin.

Instructions

Main

Preheat the grill to 300°F/148°C for indirect cooking with the convEGGtor. If you have the duel zone grid system, set it up with the half-moon convEGGtor to transition to direct later.
Trim the silver skin off the pork tenderloins using a thin-bladed knife.
Coat the tenderloins with a light layer of olive oil as a binder.
Season the tenderloins with your favorite BBQ rub.
Let the tenderloins marinate for 10 minutes while the grill heats up.
Place the tenderloins on the indirect side of the grill and close the lid.
Cook the tenderloins until the internal temperature reaches 120°F/48°C.
Remove the tenderloins from the grill and set aside until the grill is ready for direct cooking.
Open the grill and adjust the top regulator and bottom vent to increase the temperature to 500°F/260°C for direct cooking.
Place the tenderloins on the direct side. Sear the tenderloins on all sides until the internal temperature reaches 145°F/62°C.
Brush the tenderloins with spicy honey for a touch of sweetness.
Optional: Finish the tenderloins with a drizzle of Lowcountry Carolina mustard barbecue sauce.
Let the tenderloins rest for a few minutes before slicing.
Serve the honey-glazed pork tenderloin with your favorite sides and enjoy!

Lowcountry Carolina Mustard Barbecue Sauce

In a medium bowl, whisk together the yellow mustard, apple cider vinegar, honey, Worcestershire sauce, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Taste and adjust the seasonings according to your preference.
Use immediately or refrigerate for up to a week in an airtight container. Serve with the honey-glazed pork tenderloin.

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