Pork tenderloin marinated in spices and apple juice to create a mouth-watering barbecued pork that’s slightly sweet, spicy, tender and juicy.
Memorial Day is the start of the BBQ season and one of my favorite meats to BBQ is pork tenderloin. It cooks quickly, is juicy and tender and feeds my crowd.
Tree Top sent me some grilling tips and a recipe for Doc’s Tenderloin Rub. Since I love tenderloin I decided to give it a try. I adapted the recipe to the spices I had on hand, marinated it 4 hours and the boys and I had a picnic in the backyard. It got a thumbs up from all of us.
Do you like to BBQ on Memorial Day weekend?
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoons kosher salt
- 1 teaspoon chili powder
- 1 tablespoon coarse black pepper
- 2.5 lbs. pork tenderloin (1 package, 2 tenderloins)
- 1/4 cup apple juice
- Mix together spices (I mixed them in a Ziploc bag.). Rub spice mixture all over tenderloin. Pour apple juice over tenderloin. Rub in so the apple juice wets the dry spices thoroughly, add more apple juice if needed.
- Put tenderloins in a Ziploc bag and marinate 4 hours or overnight. Keep refrigerated.
- Heat grill to high. Place tenderloin on the hottest part of the grill. Cook turning occasionally, until well browned on all sides, about 10 minutes.
- Reduce temperature to low and cover with grill lid. Continued to cook pork covered, until an instant-read thermometer inserted into the center registers 145º, turning occasionally.
- Always take time to clean your BBQ before firing it up, especially for the first time.
- Marinades tenderize as well as flavor meat. It’s important to season foods before putting them on the grill.
- Wash dishes and hands after handling raw meat. Don’t reuse the plate that you used for uncooked meat.
- Use tongs or a spatula to turn your meat not a fork. Prongs that pierce the meat let the juices escape, making the meat drier and less flavorful.
- Apply barbecue or other tomato-based sauces containing sugars during the last 10 of grilling to avoid burning the sauce.
- Oil the food, not the grates. The oil burns quickly on the hot cooking grates and becomes sticky, “gluing” uncoated food to the grates. When you oil the food, it keeps the juices inside the food, promotes caramelization and prevents sticking.
More great recipes for your Memorial Day BBQ:
Perfect Pasta Salad, Barbara Bakes
Bacon Wrapped Cheese Hot Dogs, Barbara Bakes
Queso Bacon Burgers with Avocado Salsa, Barbara Bakes
Puff Pastry Dessert Tarts with Lemon Mascarpone & Fresh Berries, Cookin’ Canuck
Mini Fruit Pizzas, Two Peas and Their Pod