Sweet and Spicy Grilled Pork Tenderloin | PK 360 Grill

Sweet and Spicy Grilled Pork Tenderloin | PK 360 Grill

Sometimes, you just want a unique recipe for pork tenderloin. My Sweet and Spicy Grilled Pork Tenderloin turns an ordinary cut of meat into something extraordinary. The pork is seasoned with two of the best BBQ seasonings on the market and topped with a fruity, spicy glaze. 

My Sweet and Spicy Grilled Pork Tenderloin contains peach, apple, and lime notes. Pork is a versatile cut of meat that meshes with almost any flavor. This tenderloin is my take on a classic favorite! Serve it for family dinners, potlucks, or any special occasion. I guarantee you won’t have any leftovers. 

Pork tenderloin cooks to perfection on the PK 360 Grill. If you’re looking for an easy recipe that still has the “WOW” factor, try this one! The fruity glaze makes it look, gourmet, even though it comes together in a cinch. Friends and family will beg you to make this Sweet and Spicy Grilled Pork Tenderloin again! 

The Ingredients

My Sweet and Spicy Grilled Pork Tenderloin comes together with less than ten ingredients. You won’t use all of your delicious rubs, so use the remainder for the next recipe. Here’s what you need to add to your shopping cart. 

  • Pork tenderloin. Despite a similar spelling, there’s a big difference between pork loin and pork tenderloin. Pork tenderloin is among the best cuts of pork and is leaner than pork loin. Pork tenderloin is also smaller and always boneless. If you’re looking for a quick-cooking recipe, go with pork tenderloin. 
  • Heath Riles BBQ Garlic Jalapeño Rub. This tasty AP rub has all the best flavors of garlic with a little heat on the back end. It’s a mild rub that even kids enjoy! Add a dash to ribs, pork, beef, chicken, or popcorn. 
  • Sully’s Grill Dust. If you love adding smokiness to your food, you’ll want to grab a bottle of this delicious seasoning. It combines charcoal and spices for one kickin’ flavor profile! You can add this seasoning to anything you stick on the grill. 
  • Peach preserves. If you don’t feel like cooking down fresh peaches, preserves are the next best thing! They thicken the glaze and add a stick-sweetness that can’t be beaten. Plus, they taste fresh and pair well with the other ingredients. 
  • Heath Riles BBQ Sweet BBQ Sauce. This fan favorite is the perfect balance of sweet and tangy! It features a ketchup base, honey, mustard, onion, and brown sugar. I spent ten years tweaking this sauce to perfection. 
  • Heath Riles BBQ Garlic Butter Rub. This tasty rub features multiple types of garlic for a well-rounded flavor. It’s delicious on its own or with other rubs! You can use it on veggies, meat, eggs, and popcorn. 
  • Hot sauce. A little hot sauce gives this glaze much-needed heat! I love adding a hint of heat to sauces. Adjust the amount of sauce, depending on your personal preference. My favorite sauce is Killer Hogs Hot Sauce.
  • Lime. Lime and peach are an excellent combination that adds tropical flair to the glaze. You’ll feel like you’re on vacation with every bite. 
  • Apple juice. Adding multiple fruit notes gives the pork a fantastic sweet, earthy flavor. Apple juice is one of my favorite additions to ribs and loin. It keeps the meat moist and gives it a hint of tang.

The Smoker Setup

Here’s a list of the main equipment I used to cook this Sweet and Spicy Grilled Pork Tenderloin. You can find more of my favorite grilling accessories in the Equipment and Tools section. 

  • Grill/Smoker. I used the PK 360 Grill for this cook. This setup grills and smokes with ease. This pit is cast aluminum, making it durable and able to hold its heat. I love the adjustable airflow, which makes it easy to craft the ultimate pork tenderloin. 
  • Charcoal. I stoked the PK 360 Grill with Royal Oak Charcoal Hardwood Pellets and Royal Oak Tumbleweeds. This combination burns hot and fast. I use these pellets often with great results! Royal Oak Charcoal is an excellent brand of clean charcoal without any fillers. 

The Process for Making

You can see this recipe's detailed demonstration in the video and recipe card. Here’s a quick rundown of how I pulled these tenderloins together. 

  • Fire up the PK 360 Grill. I stoked the pit with Royal Oak Charcoal Hardwood Pellets and Royal Oak Tumbleweeds. To heat the grill, I created a two-zone fire, using my Vortex Chimney. 
  • Add binder and seasoning. I removed the pork tenderloin from the package and drizzled it with olive oil. Then, I laid down a thick coating of Heath Riles BBQ Garlic Jalapeño Rub, followed by a little Sully’s Grill Dust
  • Sear the tenderloin. I laid the tenderloin on the hot zone and seared it for 2 minutes. Then, I spun the pork and let it go for 2 more minutes. I flipped the meat and repeated the process on the other side. The pork had a total searing time of 8 minutes. 
  • Finish the pork. I moved the pork tenderloin to the cool-zone of the fire and set my ChefAlarm for 130℉. 
  • Make the glaze. While the pork cooked, I made my sweet and spicy glaze. I melted the preserves, Heath Riles BBQ Sweet BBQ Sauce, Heath Riles BBQ Garlic Butter Rub, hot sauce, lime, and apple juice over high heat. I let this mixture cook until the preserves were melted down. 
  • Glaze and set. Once the pork tenderloin reached 130℉, I added a generous layer of my glaze. I flipped the meat and repeated the glazing process, then set my ChefAlarm for 145℉ to set the glaze. Rest and serve. I removed the pork tenderloin from the grill and let it rest for 5 minutes before serving. 

The Results

The pork tenderloin came off the PK 360 Grill perfectly juicy. The glaze on the outside was sticky, sweet, and a little spicy. The pork flavor shone through, giving the tenderloin a balanced taste. This Sweet and Spicy Grilled Pork Tenderloin is definitely a keeper! 

Serving Suggestions for Sweet and Spicy Grilled Pork Tenderloin

Serve this pork tenderloin with my Brisket Potato Bombs, a salad,  and a slice of Apple Dump Cake. 

Storing Leftover Pork Tenderloin

You can store leftovers in the fridge for up to 4 days or freeze them for up to 4-6 months. To reheat, let thaw, then heat until warmed through. 

Equipment and Tools

PK 360 Grill, Royal Oak Charcoal Hardwood Pellets, Royal Oak Tumbleweeds, olive oil dispenser, ThermoWorks ChefAlarm, metal baking trays, Nechtik BBQ Gloves, wire cooling racks, heavy-duty aluminum foil, metal tongs, ThermoWorks Hi-Temp Silicone Basting Brush, disposable cutting boards, mixing bowls.

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