Sobie's Barbecues

162 Willowdale Avenue Toronto ON Canada M2N 4Y6

416-224-2526

info@sobies.com

Store Hours

Monday:        9:00 - 6:00pm

Tuesday:       9:00 - 6:00pm

Wednesday:  9:00 - 6:00pm

Thursday:      9:00 - 6:00pm

Friday:           9:00 - 6:00pm

Saturday:      10:00 - 5:00pm 

Sunday:         CLOSED 

©2019 Sobie's Barbecues | Design by Catalfo Creative Studio

Pork Maple Planked Pork Tenderloin

Originally prepared for the first time in September of 2011, this Maple Planked Pork Tenderloin With Brown Sugar BBQ Rub has gone through a few upgrades since then. Still smoked on a maple plank, the rub has been refined into a delicious crust that perfectly complements the pork flavor. This pork tenderloin dinner is easy to throw together, can feed a few people, or make delicious leftovers – whichever works best for your household.

INGREDIENTS
  • 2 pork tenderloins

  • 3 tbsp. brown sugar or maple sugar

  • 1 tbsp. kosher salt

  • 1 tsp. Bone Dust BBQ Seasoning

  • 1 tsp. paprika

  • 1 tsp. garlic powder

  • 1 tsp. parsley

  • 3 tsp. mustard powder

  • 1 tbsp. Club House La Grille Maple Bacon Seasoning

  • pepper to taste

  • 2 maple grilling planks

 
DIRECTIONS

 

Step 1

Soak your plank for at least one hour before beginning.

 

Step 2

Preheat the grill to between 350°F and 375°F, preparing to use the indirect grilling method. Place the soaked planks on the grill between the two lit burners to preheat.

 

Step 3

In a small bowl mix together all of the seasonings. Pat the tenderloin dry with paper towel. Massage the seasoning mixture into the meat and then place each tenderloin on a plank.

 

Step 4

Grill roast the planked tenderloins for approximately 45 minutes or until a meat thermometer reads at least 14

 

5°F. Remove the planks and pork from the grill. Remember to periodically check on the pork and planks. Have a spray bottle handy if your plank catches fire or begins to smolder.

 

Step 5

Set the planks onto a heat safe surface and allow them to rest for 5 to 10 minutes before slicing and serving.

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