@MastersofSmoke smoker and grill experts, John McLemore & John McLemore Sr., show how to perfect a 1lb pork tenderloin on the Masterbuilt Gravity Series 560 Digital Charcoal Grill + Smoker.
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INGREDIENTS
• 1 pack of Prairie Fresh pre-seasoned pork loin
• King’s Hawaiian rolls
• Mayo
• Sliced dill pickles
INSTRUCTIONS
1. Set Gravity Series Grill/Smoker to 350 degrees
2. Grill for 15 minutes per side. (total 30 minutes or until internal temp is 145 degrees)
3. Pull off grill and let rest for 5 to 10 minutes. (internal temp will rise to 155 degrees)
4. Slice 1/2 inch slices and serve as an entrée or as sliders.
5. Enjoy
MOS PRO TIPS
• If you are waiting on your guest to arrive, wrap in aluminum foil to keep warm and juicy.
• Serve with homemade Come Back Sauce.
• Make mini sliders from King Hawaiian rolls, mayo and a pickle.
Looking for more recipes? Follow/Subscribe to @MastersofSmoke or visit https://recipes.masterbuilt.com/.
Shop Masterbuilt Gravity Series 560: https://www.masterbuilt.com/collections/smokers/products/gravity-series™-560-digital-charcoal-grill-smoker
Original of the video here
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Video Transcription
thirty minute total grilled recipe onthe masterbuilt gravity 560 a 1-poundprairie fresh pork tenderloin and yourchoice of a honey sriracha or asignature teriyaki simplest barbecuerecipe ever take these straight out ofthe package onto the gravities 569 youhold that okay boom 350 degrees straighton the griddle directly onto the grillwhat temperature 350 degrees 15 minutesper sidethat’s your honey sriracha on the rightteriyaki on the left the honey srirachaon the Left teriyaki on the rightwhatever15 minutes in to our pork tenderloin[Music]check this outboom 147 degrees we are 29 minutesfixing in 30 minutes we want to pullthese just before I don’t get doesn’tsays a little bit right thereokay now give us those we’re gonna fallso we’re gonna pull these that is agood-looking cut let those rest formaybe five or ten minutes while we getour side of of a amazing flavorliterally cut Natalie on the grill and15 minutes 15 minutesone flip 30 minutes total when we pulledthese they were to 147 degrees internaltemperature they sit and rest for maybefive to ten minutes and that to maturewill rise up you want to act it’ll getAriane to odor to about 155 that’s whatyou wanthere we go favorite part of the recipewe’re gonna cut these into 1 inch slicessomething for youone is happing slices so that we canserve them as the entree or on a slidergoing in that’s a thick one on airalright hope that one right there holdthat one right there for me now this isour honey sriracha Maclook at the juice man look at thatthat’s crazinessit’s legitnessnow that’s how you do a small porktenderloin dig in i quick quick wrap-up30 minute backyard monday throughthursday weekday BBQ prairie fresh porktenderloin preseason teriyaki our honeysriracha did we master this do wechildrenyes very fresh killed it though wemastered itthank you very fresh thank you guys outthere massive smoke hit that subscribebutton hit that subscribe button to gethit that subscribe button hit thatsubscribe hit that subscribe buttoncome on
