ender, juicy, and finished with a sticky BBQ glaze, this BBQ Pork Tenderloin is proof that pork doesn’t have to be dry. A simple apple juice brine and two-zone fire deliver incredible flavor from edge to edge.

• 4 pork tenderloins (about 4 to 6 lbs total)
• ½ bottle Malcom’s Bird Brine
• ¼ cup Killer Hogs The BBQ Rub
• 64 oz apple juice
• Killer Hogs Hot Rub, as needed
• ¾ cup Killer Hogs The BBQ Sauce
• ¼ cup Gulf Coast Smoke Cherry Pineapple Glaze

Instructions

1. Brine the Pork
   1. In a large food-safe container, combine Malcom’s Bird Brine, Killer Hogs The BBQ Rub, and apple juice. Stir until dissolved.
   2. Add the pork tenderloins and make sure they are completely submerged. Refrigerate for 4 hours.
2. Season & Fire the Grill
   1. Remove the tenderloins from the brine and pat dry with paper towels.
   2. Season all sides generously with Killer Hogs Hot Rub.
   3. Prepare a two-zone fire and stabilize the grill at 300°F.
3. Cook the Tenderloins
   1. Place the tenderloins on the indirect side of the grill and cook until they reach an internal temperature of 130-135°F, about 30 minutes.
4. Glaze & Finish
   1. In a small bowl, combine Killer Hogs The BBQ Sauce and Gulf Coast Smoke Cherry Pineapple Glaze.
   2. Move the tenderloins directly over the hot coals. Brush with the glaze and continue cooking, turning and glazing every couple of minutes to develop color and char.
   3. Cook until the thickest part of each tenderloin reaches 145°F internal temperature.
5. Rest & Serve
   1. Remove from the grill and rest for 10 minutes.
   2. Slice into medallions and serve warm.

• The apple juice replaces the water in the brine and adds a subtle sweetness to the pork.
• Brining helps the tenderloins retain moisture and stay juicy throughout the cook.
• A two-zone fire allows the pork to cook evenly before finishing with a hot sear over the coals.

Whole Beef Tenderloin trimmed into Filet Mignon Steaks and cooked with a reverse-seared – then basted with a Garlic Butter while they get flame-kissed over open flames

• 5 – 12oz Beef Tenderloin Filets (AKA – Filet Mignon Steaks)
• 1/4 cup Worcestershire Sauce
• 1/2 cup Killer Hogs TX Brisket Rub
• 1 Tablespoon olive oil
• 8 cloves garlic minced
• 1 shallot minced
• 2 sticks salted butter
• 1 Tablespoon chopped parsley

Instructions

1. Drizzle the outside of each steak with worcestershire sauce and season heavily with TX Rub (coarse salt and black pepper can substitute).
2. Set up a grill for 2 zone cooking – hot and cool side.  I used my primo ceramic grill running Royal Oak Lump charcoal but any grill will work.
3. Keep the grill between 275-300°F for the first stage of the reverse sear. Place a probe thermometer in the center of one of the filets and set each steak on the cool side of the grill to start away from the direct fire.
4. Once the internal temperature reaches 115°F – about 25 minutes; remove the steaks from the grill and place on a foil lined sheet pan. Rest the steaks for about 15-20 minutes. You will notice the temp continues to climb but it will eventually stop and start to drop. This is where you want to do the sear stage.
5. While the filets are resting – add a drizzle of olive oil to an iron skillet. Add the garlic and shallot and saute until soft – season with a little TX rub for flavor.
6. Move the skillet off the direct heat and add the butter. Stir until the butter melts about 2 minutes and add the chopped parsley.
7. Brush each filet with the butter mixture and place over the direct heat (Fire side) of the grill for 1 minute on each side.  Continue brushing with butter at this point and only cook until a char starts to form.  It should take about 1-2 minutes total each side.  It is important to not walk away and be extremely careful at this point because the fire will be rolling.
8. Remove the steaks from the grill once seared and brush with additional garlic butter.  Rest the steaks for 5 minutes and serve.

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

• 1 whole beef tenderloin
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Killer Hogs AP seasoning
• 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

• 3 pints sliced mushrooms
• 1 shallot finely chopped
• 5–6 cloves garlic minced
• 1 cup red wine
• 1 cup beef broth
• 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
• 1/2 stick butter
• 2 teaspoons Killer Hogs AP Seasoning
• Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 – 2 hours until mushrooms and garlic are tender.

Instructions

1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
6. Slice the tenderloin into desired thickness and serve.

Grilled Grinder Sandwich with a Cabbage Grinder Slaw

• 2 pork tenderloins
• 2 Tablespoons olive oil
• 2 Tablespoons Killer Hogs AP Seasoning
• 2 Tablespoon Italian Seasoning
• 1 loaf French bread
• 4 Tablespoons Garlic Butter
• 6–8 slices provolone cheese
• 1 tomato thinly sliced

Grinder Slaw Recipe

• 1 10-12oz bag shredded cabbage
• 1 small red onion thinly sliced
• 1/2 cup sliced pepperoncini peppers
• 1 cup mayonnaise
• 1 Tablespoons red wine vinegar
• 1 Tablespoon sub oil
• 2 teaspoons Killer Hogs AP Seasoning (you can sub salt, pepper and garlic to taste)

Instructions

1. Combine the shredded Cole slaw, red onion, pepperoncini, Mayo, red wine vinegar, & sub oil in a bowl. Season with AP seasoning and place in refrigerator for at least an hour.
2. Trim any fat or sinew from pork tenderloins and pat dry with paper towel. Combine AP seasoning and Italian seasoning in a dredge shaker and generously coat each tenderloin
3. Prepare charcoal grill for 2 zone grilling – hot and cool side.
4. Place each tenderloin on the cooking grate over the hot side of the grill. Cook for 1 minute each side then turn until all 4 sides have some color.
5. Move the tenderloins to the cool side and continue to cook until internal temperature reaches 135-140 degrees. Total cook time is about 15 minutes.
6. Remove the tenderloin from the grill and loosely cover with foil. Rest at room temperature for 10 minutes.
7. Split the French bread in half lengthwise and spread garlic butter on each side. Toast the bread lightly in the oven on broil or on the grill.
8. Slice the pork tenderloin into thin medallions. To build the grinder sandwich: place a couple slices of provolone on the bread followed by thin slices of the pork. Top with more cheese and place back in the oven or on the grill just long enough to melt the cheese. Top with the grinder slaw and slices of tomato along with the top half of French bread.