Jill's Pork Tenderloins

September 05, 2011

2 pork tenderloins Marinade: 1 T honey, 1 T red wine vinegar, 1 T worcestershire sauce, 1 T BBQ sauce, 1 T soy sauce, 1 T steak sauce, 1 T BBQ rub, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder Prepare pork tenderloins by trimming silver skin off each. Combine all marinade ingredients in resealable plastic bag. Add tenderloins and marinade at least 8 hours or overnight. Build fire in Hasty Bake on right side. Raise coals up to sear. Remove tenderloins from marinade and sear over hot fire 3-4 minutes per side. Move to cool side of grill, insert roasting thermometer and lower coals to bake and close lid. Rotate pork every 7-10 minutes until the internal temperature on the thick end of the tenderloin reaches 140. Remove from grill, cover and let rest for 10-15 minutes. Slice and serve. Alternate cooking method: Use same marinade and prep. Build fire in Hasty Bake add some soaked pecan wood/chips. Maintain fire temp between 200 and 220. Lower coals to smoke. Smoke pork until internal temp is 140 as above.