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.
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
Soak your plank for at least one hour before beginning.
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.
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.
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.
Set the planks onto a heat safe surface and allow them to rest for 5 to 10 minutes before slicing and serving.