GRILLING Pork Tenderloin is easier than you think

Trim the silver skin and any extra fat from the pork tenderloin.

Coat the first tenderloin with olive oil and sprinkle with Italian seasoning or fresh rosemary, minced garlic, salt, and pepper.

Coat the second tenderloin with yellow mustard and sprinkle with your favorite pork rub, such as Dan-O's Chipotle.

Cover the seasoned tenderloins with plastic wrap and refrigerate for a few hours.

Preheat the flat top griddle to medium-high heat.

Place the tenderloins on the griddle and flip every few minutes for even browning.

Aim for an internal temperature of 145 degrees Fahrenheit, using a meat thermometer.

Brush barbecue sauce on the tenderloin while cooking, using Pappy's White Lightning barbecue sauce.

If the tenderloin is browning but not done, move it to the cooler side of the griddle to finish cooking.

Let the tenderloins rest for 5 to 10 minutes after cooking.

Slice each tenderloin on a slight angle and arrange them side by side for serving.

Equipment Needed

Spice Level: