I recently discovered this method of cooking pork tenderloins by accident. Usually, when pork tenderloins are cooked on a gas or a charcoal grill they have a tendency to get dry because the meat does not contain a lot of fat.  This method calls for cooking the pork on a gas or charcoal grill and then finishing the cooking in an oven. The result is a good smoky flavor with moist meat.

Two Pork Tenderloins

3 1/2 Teaspoons Of Salt, Divided

1/2 Teaspoon Of Chili Powder

1/2 Teaspoon Of Finely Ground Coffee

3 1/2 Teaspoons Of Brown Sugar, Divided

1/2 Teaspoon Of Black Pepper, Divided

1/2 Teaspoon Of Red Cayenne Pepper, Divided

1/4 Teaspoon Of Ground Cinnamon

1 1/2 Teaspoons Of Paprika, Divided

1/2 Teaspoon Of Garlic Powder, Divided

1/2 Teaspoon Of Onion Powder, Divided

3/4 Cup Of Ketchup

A Teaspoon Of Gulden’s Spicy Brown Mustard

Three Teaspoons Of Sherry Vinegar

A Teaspoon Of Frank’s Louisiana Hot Sauce

1 1/2 Teaspoons Of Worcestershire Sauce

1/4 Teaspoon Of Dried Oregano 

Into a mixing bowl, add three teaspoons of salt, the chili powder, the coffee, a 1/2 teaspoon of brown sugar, a 1/4 teaspoon of black pepper, a 1/4 teaspoon of red cayenne pepper, a 1/4 teaspoon of cinnamon, a teaspoon of paprika, a 1/4 teaspoon of garlic powder, and a 1/4 teaspoon of onion powder. Mix until well blended. Coat the pork tenderloins on all sides with this spice mixture.

Into a sauce pot, add the ketchup, the mustard, the sherry vinegar, a 1/2 teaspoon of paprika, three teaspoons of brown sugar, the hot sauce, a 1/4 teaspoon of black pepper, a 1/4 teaspoon of red cayenne pepper, a 1/2 teaspoon of salt, a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of onion powder, the Worcestershire sauce, and the oregano. Cook on medium heat for 5 minutes stirring frequently. Set the sauce aside and let it cool.

Cook the pork tenderloins on a gas or charcoal grill using low, indirect heat for thirty minutes turning only once after 15 minutes.

Preheat the oven to 350 degrees.

Slather as much of the barbeque sauce as you like all over the pork tenderloins. Wrap the tenderloins in aluminum foil. Cook the tenderloins in the oven for twenty minutes.  

Let the meat rest for 10 minutes before carving.