Let's get grilling

1 Using a fine mesh strainer, strain marinade, reserving liquid in a cup and seasonings in mesh strainer.
2 Inject tenderloins at an angle to capture the most marinade within the meat.
3 Coat outside of tenderloins with reserved spices strained from marinade.
4 Let tenderloins rest at room temperature for 30 minutes while you prep grill.
5 Using Kingsford® Cherrywood Charcoal, grill tenderloins until internal temperature reaches 140°F or desired doneness. We prefer to grill over direct heat to get a nice char on the outside.
6 It’s important to let loins rest 10–15 minutes before serving.
Cooking for 2 people


  • petite pork tenderloins (these are typically sold in packs of 2)
    2 1.5 lb
  • your favorite marinade (we like The Shed BBQ “Hoggin’ it All”)
    1 bottle

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