Experience the flavor of smoky, fall-apart tenderness tenderloin with the Kamado Joe Classic III Ceramic Charcoal Grill! With Chef Eric Gephart's you'll be able to make this Quick Roasted Pork Tenderloin right in your own backyard.
Quick Roasted Pork Tenderloin
Eric Gephart
Rated 1.0 stars by 9 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
12 minutes
Calories
129
Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill for a Quick Roasted Pork Tenderloin recipe!
Ingredients
- 2 pork tenderloins
-
1 tbsp Cattleman’s Grill Steakhouse Seasoning
-
1 tbsp Cattleman’s Grill California Tri-Tip Seasoning
-
2 tbsp Kozlik’s Dijon Classique Mustard
- 2 tsp garlic, chopped
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme leaves
- 2 leaves fresh sage
-
2 tsp Saica Sicilian Extra Virgin Olive Oil
-
3 tbsp Reida Farm Kansas Wildflower Honey
-
1 tbsp Cattleman’s Grill California Tri-Tip Seasoning
For the Quick Marinade:
For the Board Dipping Sauce:
Directions
- Stabilize your Kamado Joe Classic III Ceramic Charcoal grill at 450ºF - 500ºF. Bank your coals to one side of the grill and top with a grill grate at the lowest setting of the divide and conquer system. On the other side, place a deflector shield and top with a grill grate at the highest setting creating a 2 zone system.
- Trim any visible silver skin from the surface of the tenderloin. Season the tenderloin with the Cattleman’s Grill Steakhouse Seasoning and the Cattleman’s Grill California Tri-Tip Seasoning.
- Combine the ingredients for the quick marinade in a bowl to create the herb garlic mustard paint. Paint the mixture evenly on the tenderloin.
- Season the lower grill grate with a touch of oil and place the quick marinated tenderloins on the grill grate. Sear evenly and continue to dry baste with seasoning as needed. Once you like the bark, graduate it to the indirect side. Paint with another layer of the mustard paint. Close the dome and cook for a few more minutes then flip and cook until your reach an internal temp of 140ºF - 145F.
Once you have reached the correct internal temperature (145ºF), remove the tenderloin to a cutting board and allow to rest for 8 to 10 minutes.
- Slice down the loin across the grain. Lay down a line of Raw Honey and top with seasoning for dipping. Enjoy!
Recipe Note
You might also enjoy: Bacon Cured Pork Tenderloin
Nutrition
Nutrition
- Serving Size
- 4.05 oz
- per serving
- Calories
- 129
Amount/Serving
% Daily Value
- Carbs
- 0.2 grams
- Protein
- 20.6 grams
- Fat
- 3.9 grams
- Sodium
- 70 milligrams
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