Grilled Pork Tenderloin | BBQ Pork Tenderloin with Malcom Reed HowToBBQRight
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- čas přidán 19. 08. 2024
- Grilling a Pork Tenderloin | BBQ Pork Tenderloin
For more barbecue and grilling recipes visit: howtobbqright.com/
The true tenderloin runs alongside the backbone - and it's a lot smaller (and a lot more tender) than the pork loin. It's often called the pork fillet too... that's how good it is!
There are a lot of different ways to cook a pork tenderloin, but I decided go the BBQ route. I took the tenderloin and rubbed it, injected it and cook it on my grill at 250 degrees.
To start I rubbed my 4 pork tenderloins with Smokin' Guns Sweet Heat rub and then injected with Butcher's Open Pit Pork Injection mixed with apple juice.
After that, I got my BGE grill fired up, added a few chunks of cherry wood and stabilized it on 250 degrees. I didn't get too far away because these pork tenderloins are pretty small and the worst thing you can do is overcook them.
I'm shooting for an internal of 145 when it's complete - but I take them off the smoker at 138-140 internal because I'm going to get that additional degrees in the carryover when it rests.
And with this recipe, I wanted to give the pork tenderloins a mild, sweet glaze right before I took them off the smoker. So I cooked them to an internal of 130 and the brushed on The BBQ Sauce. Use any kind of sauce or glaze you want at this step, just make sure it goes with the rub and injection really well.
Once the pork tenderloins had glazed for a few minutes and they were temping between 138 - 140 internal, it's time to take them off the grill and let them rest.
After 10 minutes, it's time to slice and get to eatin'.
You can serve these tenderloins just like they are - right off the cutting board. But you can also use them for pork sliders. Either way they make a great dish for a football party or BBQ.
Give em a try!
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...
Best BBQ channel on CZcams for years, hands down.
Try Scott Rea .. Master Butcher from England
This man is no joke, straight to the point, and shows all you need to do. Follow his instructions and everything is amazing!
Seriously though. This guy is the best CZcams bbq guy on the Internet at the moment. Genuine passion.
I agree
I bet he's hated by PETA freaks and makes vegans throw up their soy milk and broccoli smoothie.
I just wanna give him a big hug.
Still true.
I agree.
Love learning from him!
This is an older video of his but I’m watching it again. I love this man, he gave me the confidence to go out and cook. That’s been 10 years or so ago, I had the smallest Traeger and no experience. Now, I have 5 smokers and a lot bigger Traeger and a Weber Kettle in my yard. I can’t say enough good things about this man, he’s us start to finish.
I absolutely love your step by step preparation I respect people who care about perfection
Just like he perfects the one pack ab? You dont half talk bloody daft mush
Malcolm, I truly enjoy your bbqright tutorials. You share your expert knowledge so freely with us in such an entertaining and informative fashion. I cannot thank you enough for being such a great online bbq friend. I'm a newbie to grilling and smoking meat. It's because of you that I'm already getting good results. And it's fun to learn. Thanks again. Paul Shults
I keep saying this over and over: I did this, it turned out great, everyone loved it. Thank you!
Thanks again Malcolm! I cooked mine to 140f wrapped in foil to rest for 30mins! They were absolutely delicious+! 🤤
You r one bad dude since ive watched ur channel my food has changed completely i currently have 4 grills smokers appreciate ur knowledge
Hey Brother Malcom!! I went to my local grocer looking for a pork tenderloin to do this. Unfortunately they were out of tenderloins but they had whole pork loins on sale which I did purchase. I cut mine into three roasts and prepped one to smoke using a homemade rub and an injection of apple juice and my homemade rub. I smoked it at an average temp of about 270-275 ° for about 2 1/2 hours. I glazed with a homemade sauce at 120° and pulled it when it reached an internal temp of 145°. I let it rest for exactly 15 minutes before slicing it in 1/2 slices. My wife said it was delicious and my best cook yet. Minus your rubs and sauce (because I didn't have them on hand)I followed your technique and it worked like a charm!!! Thanks!!!
Malcolm for PRESIDENT!!!!!!!! Smokers in the Rose garden!!!!:):):)
Malcom your videos are excellent and very well made, the way you explain and how your food comes out is awesome. I am a true fan...
Never doubt a grill man
The Master is at it again!!! Thanks Malcom.
I can only have respect for Malcom. He went to hog killin's as a child, and still eats pork. I love this recipe and will give it a try tomorrow.
Did my first tenderloin today. OMG, was it good. I injected plain Apple Juice every inch. I used the "Z" method for the injection. I learned it as an Army Medic. As you inject, you shift the needle before you reach the injection depth. When you do this it seals off the injection site abd prevents leakage. I tried that and it worked. Thanks for your video.
When I wanted to see how to grill our pork tenderloin today, I went to my subscriptions and found this video. It is now bookmarked in my favorites.
Your instructions are clear and concise and I always get good results when I follow along.
Whenever I’m smoking you are my go to channel. Love what you do. Don’t stop
I wanted to tell you that I cooked 2 tenderloins yesterday (Saturday ), and you video was a great help . And, they were wonderful . Thank you again for your video !!!
I like your recipe, but...
Please put your video through some sort of low-pass audio filter before you upload it!
There should be some form of volume control on your device... 😳. + / - ..completely adjustable to your personal preference.
@@caseysimon6357 they're referring to the high pitch squealing throughout the video, not the volume...
Pretty much always come back here when I'm looking to grill something new. Cheers bloke.
Never trust a skinny chef every recipe is right on ..tks Malcom.
This guys spot on, to the point, informative and experienced. Thank you!
REALLY NICE JOB, MALCOLM !!
LOVE your channel my man! I've learned a LOT from you, Thank you for making this channel.
I've noticed that most every time you've started your cooking, your cooker(whatever one you're using at the time) is CLEAN, Not "new clean, but it's CLEAN. Can you please make a video that shows what you do to clean your grills and what all you do to prepare you making a video.
Thanks!!
Malcom thanks for this recipe, I made this for a lunch and our guests love these tenderloin. Thank you so much for your vids!
I just popped in to this as I was board, and I really like this guy, the passion he has for BBQ says it all, another thing as to why I kept on watching, is that at Home, I am the Braai Master, when there's a family "what! what!" I'm the man who stands at the Braai Stand, and grill the meat for everyone, bu I've always wanted to know that when do you put the source on the meat, so now I have learned a few things.
Once again, I loved the video, but man, I'm always starving for some BBQ every time I watch you cook!
My question is why no sear to start the cook? I do tenderloins as so...
Preheat grill 375 with offset set up..
Cover tenderloin in honey mustard
Rub with salt, pepper, garlic, paprika, and some thyme
Then I inject with a stock of whisky, some spices, and a little apple juice
Then get to grill on hot coals sear on all sides till browned then rotate to opposite hot coals use oak for wood. Cook until medium or desired doneness.. I get the same results with this technique that you did.. I use sauce for dipping only I baste with butter.. It turns out magnificent. Slight tug on the meat and awesome smoke ring cuz I give an aggressive high heat quick smoke when I rotate to hot coals.. Works like a charm
i love malcolm
So helpful, I've seen recipes and vids saying to smoke these for 2+ hours at 250, I just don't get that at all. Like you said, prep them right and you're glazing them in a half hour. So good!
I rely on his videos for a workable, real life backyard pit master process whenever I am looking at a new protein or what a different take on an old one. Malcolm is the real deal without the ego of other "experts." When you know your s**t, its obvious. Malcolm knows his s**t
I have two of them in the freezer and needed a good suggestion, as always Malcom is the go to guy!!!!!!
Those tenderloins turned out perfectly! Another winner Malcolm.
This is the first channel I look at when I'm trying something new. Awesome content!
You talked me into it!!!!
What I love is that injector.....
I need one of them.......
Thanks for this video......
God bless this man.
We love you big guy!!! Keep them videos coming. You’ve stepped my grill game up so much since I’ve discovered your channel. The family and I thank you sir.
You never disappoint me. Thanks, I will be trying this out in the near future
damn buddy its 3am and i want to start up my grill great videos
I have two that will be cooked tomorrow for my wife and myself, look forward to cooking them as well as eating them, thank you for this vid. Cheers. Gee.
Mr. Reed!! That was AMAZZZINGGG!!
I ordered the injection gun and Killer Hogs spices on Monday and received them today! I'm cooking this tonight. I'll keep you posted!
Hungry Bonsai how did it go?
Greg Pamachena amazing. It was perfect!
Greg Pamachena cooked it again for New Year's. It was a big hit. It was so cold outside I had to adjust my temperature and cook time. 135 internal temp is a little too rare for my family so I cook it around 155 and it is still very good and not at all dry. The injection makes the pork very forgiving if overcooked.
Those slabs look so lively. I think you can poke them, and they will squeal !!!!
Hi Malcom, really got excited when I saw you using the "Big Green Egg". I have been using one for over 50 years! Long before Big Green Egg bought the rights to manufacture them from Japan. My brother was in the Air Nation Guard and purchased several of them for family members and friends while in Japan, mid 60's. It has always been my favorite tool for BBQ'n. Just thought you might like to know.
Yes!!!!
Yum yum!!! 💪🇺🇸💯👀😎 sooo good!!!
“Hog killings”….ahhh!!!
great video man I need to buy me one of these injectors ive never used one.
Malcomb, I sure wish I could have had a bite of that!! Fantastic!! I'll be making that!
You're the best malcom!
Love your videos mate!
Sending my full support on you channel thanks for sharing Sir fr tesha
Nice Job MaL
Pork loin is equivalent to ny strip tenderloin is equivalent to the fillet. The two muscles can be cut into chops together with the bone for a pork tbone or pork porterhouse.
Hey Malcom, just subscribed to your channel. love your videos. Thanks.
Great video Malcom, killer looking tenderloins.
Just bought your sauce!
I did mine off set on a webber kettle. Pulled them off at 145 and let them rest covered in foil for 10min. When I cut into the meat it wasn't close to done yet. Still pink and bloody. My thermometer is calibrated so I'm not sure what I did wrong. Had to finish them in the over as my coals had gone out by then.
Nice job Malcom. Making mine today
Love your stuff Malcom. Hello from Tulsa.
Malcolm you are a master but man leaving that silver skin on there is killing me!
this guy is awesome.
You are such a boss Malcom! Inspired me to get a smoker. Love the videos and the variety!
O yeah,,,looks great will try tonight...Thanks for all your recipes..
i use most of the deer for steaks. My friend came over and WENT NUTS ON IT> said the best steaks they ever ate. i use 2" thick cuts back strap, rump roast, any muscle parts for steaks> the key is> no silver skin on it! rest is hamburger meat
Malcom you really need to sell those drumstick and wing racks on your web site!
Am I the only one who hears that high pitched ringing
Legend.
i feel like i can trust you with your bbq knowledge lol
Cant wait to try this
You are the man
Damn those are beautiful cuts of meat... They look like they’re fresh off the block!!! Love your videos man 👈😎👈
Gotta try this. Thanks Mal.
Time to try out an actual Tenderloin and leave the pork loin on the sale bin. Subbed. Ur not just some guy trying to sell a product like some of the fools on CZcams.
gotta get one of those injectors..never seen one before..been using the barrel type and was a pain...btw..this channel is awesome..first time viewer..and subbed!
That looks so awesome and easy!
@ 3 mins 42... Pork Injection 😂😂😂😂👌 good lad. All the birds love a pork injection.
I want a video of how you're mom made these ♥️
Those tenderloin look so good. I have one in the freezer, that I need to smoke. Keep smoking!
Wow that looks good....
You always want to trust in a big guy when talking about bbq
I pictured a seven year old Malcom chewing bubblegum and holding a balloon at a hog kill.
That is some nice looking meat.
Malcom- first of all, I love your videos. I am in PA for the week with my wife's family having Big Green Egg withdrawals... your videos have saved me this week! HA! What injector are you using?
Great stuff!
I injected with beef broth.. Smoked with pecan wood, no bbq sauce, and wow
Nooice 👍
Nice!
Looks delicious!!!
Just awesome as usual Malcolm. That tenderloin looked dynamite. Thanks for sharing and Happy Labor Day from USW Local 1165-02 in Pa.
Another awesome video..thanks man
DAMMIT man,,,, I can smell that all the way over here in Georgia....... geeeeeez
Looks really good! I'm bout to grill mine in a few!
Love the tender loin on any animal. The pork looked really good. I love your rub, and didn't know you made a sauce. I'll have to try that out for sure! I think I read or heard someone yesterday say that you live in Mississippi. I don't know where, but I'm on the coast here in Biloxi. Cheers :)
+Smoky Ribs Oh yeah - living at the top in Southaven right outside of Memphis!
Oh ok, I have a brother in Nesbit.
+Smoky Ribs Ha, so do I. I lived in Memphis for 56 years and now BBQ in Colorado.
Can I get a link to that injector please
Is it me or is the audio jacked up? Super high pitch sound
Great video!
I just looked over your video, probably for about the second or third time since you did this upload . It's like it's in my head now, to buy some pork tenderloins, and fix em up, and see how good, that I can get them . I just hope that they will be as good as those that you cooked looked . Great video; & thanks for sharing; + have a great Labor day !!!
awesome, i really enjoy ur grill skills