2 Each – Pork tenderloin, about 1-1/2lb. each
2 Teaspoons – Diamond Crystal Kosher salt
1/4 Teaspoon – Black pepper
2 Tablespoons – Vegetable oil
FOR MUSTARD GLAZE:
3 Tablespoons – Dijon mustard
3 Tablespoons – Whole grain mustard
6 Tablespoons – Maple syrup
1 Tablespoon – Rosemary sprigs, chopped
1 Tablespoon – Thyme, chopped
1 Tablespoon – Parsley, chopped
To start the charcoal using a chimney:
1. Place a crumpled up piece of newspaper in the bottom of the
chimney starter and fill the top with “Cowboy Charcoal.” Light paper
bag on fire, charcoal will be red hot in 8 minutes.
2. Once the charcoal is hot, bank the coals on the back side of the
BBQ by mounding them into a pile (this gives you more flexibility with
the BBQ temperature.) Top the hot coals with charcoal from the bag.
Place grill grates over the coals and let heat for 3-4 minutes.
To grill the pork tenderloin on the charcoal grill:
1. While the grates are heating, remove the silver-skin from the
tenderloins. Then season the pork with the kosher salt and black
pepper and rub with vegetable oil.
2. Place the pork over the high heat or heated charcoal (about 500
degrees) for 2 minutes on each side (3 sides, equals 6 minutes over
3. Move the pork to the cooler side of the grill, baste with the
mustard glaze, and close the lid to the BBQ. Set the timer for 18
5. Remove pork tenderloin from the BBQ. Total cooking time 24 minutes
& internal temperature 145 degrees. Let the pork rest for 15 minutes
before slicing. Serve with the remaining mustard glaze.