Southwestern Rubbed Pork Tenderloin with Pineapple Bourbon Sauce

This tenderloin is probably the best thing I make. Steak and beef are still my favorite things to grill, but when it comes to flavor, this tenderloin is on another level. The first time I made I was shocked by the first bite, a southwestern flavoring with a little bit of heat to it. This dish is really all about the rub and incredibly easy to grill. I use both a charcoal grill and a pellet grill, searing it first and then transferring it to the pellet grill to slow cook. You can even sear it on a charcoal grill and transfer to the oven if you do not have a pellet grill.

Ingredients

• 2 Pork Tenderloins - they usually come in a pack of 2 that's about 1.5 - 3.5 lbs

• Grape Seed Oil - can be substituted for Canola Oil

• Pineapple Bourbon Sauce - I use a pre made sauce called Fischer & Wieser Charred Pineapple Bourbon Sauce

Rub

• 2 tbsp brown sugar

• 3 tsp cumin

• 1 tsp fennel seeds

• 3 tbsp paprika

• 1 tsp chili powder

• 1 tsp cayenne pepper

• 1 tbsp kosher salt

• 3 tsp black pepper

Instructions

1. Prepare 2 grills: a charcoal grill at 450° to 500° with a cast iron pan set on the grates, and a pellet grill (or oven) set at 300°

2. Place pork tenderloins on a flat surface for preparation

3. If necessary, trim any silver skin that left on the tenderloins (most of the time they come trimmed pretty well)

4. Combine all of the rub ingredients in a medium sized bowl, mix well

5. Apply the rub to both tenderloins, ensuring you cover the entire surface area of the meat

6. Pat the rub into each tenderloin, allowing any excess rub to fall off back onto the preparation surface

7. Allow tenderloins to rest with the rub for about 10 minutes

8. Ensure charcoal grill has reached 450° to 500° with the cast iron pan set on the grates

9. Lightly coat the cast iron pan with grape seed oil

10. Place both tenderloins on the cast iron pan

11. Allow tenderloins to sear for about 1 minute, then rotate to the other side

12. Continue to rotate tenderloins every 30 seconds to 1 minute to ensure all sides get a nice crust built up. Keep a close eye on them as they will crust up really quickly. Make sure each side gets a nice charred crust

1. Once the Tenderloins have a good char on all sides (usually 2-3 minutes) remove them from the cast iron pan with tongs and transfer to the pellet grill (or oven)

2. Place a temp probe right in the center of one of the tenderloins, close lid and allow them to slow cook until internal temp reaches 140°

3. Remove tenderloin once the temperature hits 140° on the dot, allowing them to rest 5-10 minutes. (I also usually double check the temp in both tenderloins with a thermapen just to be safe)

4. Once rested, the tenderloins can be cut into sections, about 2 to 2 1/2 inches thick

5. Plate the cut tenderloins and add pineapple bourbon sauce to the top

This dish really is about the rub and the pork. Aside from that you can come up with some amazing combinations. I have made this topped with green chili sauce and with plain BBQ sauce. It pairs great with almost any salad, but would recommend a corn salad. Sweet potatoes are also always a nice compliment to pork.