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!
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.
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