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!

15 Minutes
30 Minutes



  • 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 



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.

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