Dry Rub (or 2 Tablespoons of your favourite low-sodium pork dry rub)
1TablespoonCanola Oilor other favourite cooking oil (to rub on the meat before sprinkling on the dry rub.)
1.5TeaspoonPaprika
1TeaspoonGarlic Powder
1TeaspoonOnion Powder
¼TeaspoonChili Powder
¼TeaspoonCumin(optional)
¼TeaspoonSalt
¼TeaspoonPepper
¼TeaspoonBrown Sugar
¼TeaspoonOregano
Sauce
¼CupBBQ SauceI use Diana's Chicken and Rib Sauce
Instructions
Meat
Remove the meat from the packaging, If there are any loose pieces of meat you can use a sharp knife to trim them off.
Brine
In a 9x13" casserole dish; mix all of the ingredients together. Place the two pork tenderloin pieces in the dish. Cover with saran wrap or a lid. Place in the fridge for 2-12 hours.
Season
Remove the pork from the brining liquid. Discard the brining liquid.Use a paper towel to dry the meat off.
Evenly distibute the cooking oil onto both pieces of meat.
Mix your dry rub ingredients together and then sprinkle it so that it evenly coats all sides of both pieces of tenderloin
Smoke
Preheat Pellet Grill to 225°F
Insert a temperature probe into the thicker end of your larger of the two pork loins.
Place pork tenderloins directly onto the grill and smoke for roughly 1 hour, or until an internal temperature of 130°F is met.
Brush BBQ sauce on all sides of both pork tenderloins and increase the temperature of your pellet grill to 400°F
Cook until the internal temperature reads 145°F
Rest
Remove the pork tenderloins from the grill and let rest for 10 minutes.
Slice each pork tenderloin into pieces ¾" thick. Serve and Enjoy.