There are many times when I want to spend the afternoon cooking on one of my Kamado style cookers, but don't have the time needed for brisket and the like. Pork tenderloin is perfect for days like that.
Tenderloin can be grilled or smoked, dry rubbed or sauced, served sliced or as a sandwich. My family enjoys pork tenderloin very much and I try to keep a package in the freezer.
Recently, I did a couple of tenderloins for Sunday dinner. One I dry rubbed, and the other I seasoned and then applied a nice sauce that my wife found (more on that in a later post). I prefer cooking them indirect at 275-300 degrees until they reach 165 degrees internal temperature.
Here's the results: