Mar 5, 2012

Quick and Easy Pulled Pork TenderloinRecipe from Weber's Time to Grill™ by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Meat / Poultry / Seafood

  • 2 pork tenderloins, each ¾ to 1 lb

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 1.25 tsp granulated garlic
  • 1 tsp kosher salt
  • 1 tsp prepared chili powder


  • 2 tbsp cider vinegar
  • 1 cup ketchup
  • 1 tbsp molasses
  • 1 tbsp Worcestershire sauce


  • 2 tbsp unsalted butter

Special Equipment

  • instant-read thermometer



  • 1 cup ketchup
  • ½ cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon granulated garlic
  • ½ teaspoon freshly ground black pepper


  • 1 teaspoon kosher salt
  • 1 teaspoon prepared chili powder
  • ¼ teaspoon granulated garlic
  • ½ teaspoon freshly ground black pepper

  • 2 pork tenderloins, each ¾ to 1 pound, trimmed of excess fat and silver skin
  • 2 tablespoons extra-virgin olive oil


  1. In a small saucepan whisk the sauce ingredients. Bring the sauce to a simmer over medium heat and simmer gently for about 5 minutes, whisking occasionally. Set aside to cool at room temperature.

  2. In a small bowl mix the rub ingredients.

  3. Lightly coat all sides of the tenderloins with the oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.

  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  5. Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature reaches 150°F, 15 to 20 minutes, turning about every 5 minutes. Remove from the grill and wrap with aluminum foil. Let rest for about 15 minutes or until cool enough to comfortably handle.

  6. Cut the tenderloins crosswise into quarters. Pull the warm meat apart with your fingers or use two forks to shred the meat. In a large bowl moisten the pork with as much of the sauce as you like. Serve on a bed of soft polenta, if desired.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 9, 2016

Ralph D

Easy and delicious

Prior to making this, I've always made pulled pork in a crock pot over 6 hours. This was faster, just as easy and tasted better. As I was shredding the cooked pork, I tasted a bite and ended up eating more even before adding the sauce. It was great with the sauce, but I'd also make the pork just with the rub as it was really good on its own. Went really well with the polenta too.

Type of Griller


Would you recommend this recipe? YES

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Quick and Easy Pulled Pork Tenderloin