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Quick and Easy Pulled Pork Tenderloin

Recipe from Weber's Time to Grill™ by Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Grilling Time

    15 to 20 mins

Ingredients
Instructions

the Ingredients

20160113153913 Pulled Pork Tenderloin

Sauce

  • Completed step 1 cup ketchup
  • Completed step ½ cup water
  • Completed step 2 tablespoons unsalted butter
  • Completed step 2 tablespoons cider vinegar
  • Completed step 1 tablespoon molasses
  • Completed step 1 tablespoon Worcestershire sauce
 
  • Completed step 1¼ teaspoon granulated garlic, divided
  • Completed step 1 teaspoon freshly ground black pepper, divided

Rub

  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon Texas-style chili powder
 
  • Completed step 2 pork tenderloins, each 12 ounces to 1 pound, trimmed of excess fat and silver skin
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step Soft cooked polenta (optional)

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small saucepan whisk the sauce ingredients, including 1 teaspoon of the granulated garlic and ½ teaspoon of the pepper. Bring the sauce to a simmer over medium heat on the stove and simmer gently for about 5 minutes, whisking occasionally. Set aside to cool at room temperature.
  • In a small bowl mix the rub ingredients, including the remaining 1 teaspoon granulated garlic and ½ teaspoon pepper.
  • 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.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature reaches 145ºF, 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.
    Grill the tenderloins over medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature reaches 145ºF, 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.
  • 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.

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