Pork Tenderloin Barbeque

Having friends or family over for a picnic? Ditch the ribs and go for barbequed tenderloin. Moist, and tender, this will become your favorite summer dish to have with a crowd.

Brine Ingredients

Dry Rub Ingredients

  • 4 tablespoons paprika

  • 2 tablespoon brown sugar

  • 1 tablespoon dried parsley

  • 1 teaspoon black pepper

  • 1 teaspoon dry mustard

  • 1 teaspoon granulated garlic or garlic powder (not salt)

  • 1 teaspoon onion powder

  • ½ teaspoon chili powder

  • ¼ teaspoon Kirmizi Biber (available at The Olive Scene), or cayenne pepper


  1. Mix the Pig Swim and water in an one-gallon food storage bag until dissolved.

  2. Trim the tenderloin of loose fat and membranes.

  3. Add the tenderloin to the brine and refrigerate for 2 hours.

  4. Combine the dry rub ingredients and stir until brown sugar is broken up and it is well mixed. Remove tenderloin from the bag, rinse under cold water, and pat dry with paper towels.

  5. Rub all sides of the tenderloin well with the rub, reserving about ¼ of the rub for later.

  6. Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for another 1 -2 hours.

  7. Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes.

  8. Preheat grill to a medium high (450°-500°). Scrape the grill clean, and then oil the grill well.

  9. Grill the tenderloin for 5 min on each of its 3 sides. (tenderloin has 3 sides, not 4)

  10. Brush with barbeque sauce, and continue to flip about every 4 minutes, brushing with barbeque sauce until internal temp of 145°-150° About 25 minutes total. Remove from the grill and let rest for 8-10 minutes before slicing.

  11. Serve with additional Bourbon Barrel BBQ Sauce on the side.