An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Sweet and Spicy Smoked Pork Tenderloin

Make it sweet and turn up the heat with brown sugar and cayenne, while Kingsford® hardwood pellets fuel the smoky goodness.

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Cooking for 2 people


  • Kingsford® Signature Flavors Cumin Chili Hardwood Pellets
  • 2 whole pork tenderloins
  • .25 cup apple juice

Sweet 'n' Spicy Seasoning

  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbsp. paprika
  • .5 tsp. cayenne pepper
  • 2 tsp. kosher salt
  • 1 tsp. finely ground pepper
  • 2 tbsp. brown sugar

1 Food Prep

First, combine the sweet ‘n’ spicy seasoning ingredients in a small bowl.

Next, coat the pork tenderloins generously with the sweet ’n’ spicy seasoning.

Finally, pour a ¼ cup of apple juice into a spray bottle to spritz the tenderloins while they cook.

2 Grill Prep

Fuel: We recommend Kingsford® Signature Flavors Pellets with Chili and Cumin

Amount: 1 to 1.5 lb.

Temp: 250°F (Low Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the tenderloins in the pellet grill and spritz with the apple juice every 20 minutes as they cook.

  • Cook for about 60 minutes, or until the thickest part of the meat reaches an internal temperature of 145°F on a digital meat thermometer.

  • Remove the tenderloins from the smoker, and rest under a piece of foil for 5 minutes.

  • Slice, serve and enjoy.

Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

10 Reviews
Rated 5 out of 5 by from Lpve the Pork Tenderloin We served this over the weekend and it was loved by everyone. will definitely be making this again soon.
Date published: 2023-11-16
Rated 4 out of 5 by from Smoked to perfection with a kick Tasted great, perfect combination of sweet and heat
Date published: 2023-11-15
Rated 5 out of 5 by from Best Smoked Pork Tenderlion My nephew grilled this recipe-i was so yummy-love it
Date published: 2023-11-14
Rated 5 out of 5 by from Great! Moist and tender. Very favorable. Easy to make. Why not try?
Date published: 2023-11-11
Rated 5 out of 5 by from Beat pork loin ever!! I’ve tried pre-marinated loins, as well as using different seasonings. None of them compare to this recipe. The smokiness & the seasoning made it perfect! I can’t believe how good this was! The cook time was perfect. I’ll definitely be making this again.
Date published: 2023-06-15
Rated 5 out of 5 by from Excellent recipe Excellent recipe. Very flavorful, tender, and moist
Date published: 2023-05-30
Rated 5 out of 5 by from Sweet and spicy good. I made this last weekend it was a hit, people liked it so much I am cooking it again this weekend.
Date published: 2023-05-26
Rated 5 out of 5 by from Savory goodness I am so glad we tried this recipe, it is so savory with perfect sweetness and just the right amount of kick. The pork was juicy and tender and the flavor was absolutely amazing. So excited to try more!
Date published: 2023-05-26
Rated 5 out of 5 by from Yummy in my tummy I made this recipe a week ago, and I will tell you that it is amazing, the flavor is out of this world, and the preperation time was short! I cooked it on my grill, and I was very pleased with the outcome, and so were my guests!
Date published: 2023-05-26
Rated 5 out of 5 by from sweet and spicy port tenderloin sounds good, could you start with rubbing olive oil before spice?
Date published: 2023-05-26
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