Quick Roasted Pork Tenderloin

• 2 pork tenderloins
• 1 tbsp Cattleman’s Grill Steakhouse Seasoning
• 1 tbsp Cattleman’s Grill California Tri-Tip Seasoning

For the Quick Marinade:

• 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

For the Board Dipping Sauce:

• 3 tbsp Reida Farm Kansas Wildflower Honey 
• 1 tbsp Cattleman’s Grill California Tri-Tip Seasoning

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.

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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!