Sweet, smoky, and guaranteed to make you look like a backyard badass.
Ingredients
* 1 whole pork tenderloin (about 1–1.5 lbs)
* 2 Tbsp olive oil
* 2 Tbsp GoodShit
* 1 Tbsp brown sugar (optional, if you like it extra sweet)
* 1 tsp garlic powder
* 1 tsp smoked paprika
* Splash of apple cider vinegar
Preparation
1. Pat the tenderloin dry with paper towels (don’t skip this—wet pork is sad pork). Rub it down with olive oil, then coat generously with GoodShit, brown sugar, garlic powder, and paprika. Add a splash of apple cider vinegar. Let it sit for at least 30 minutes—or wrap it up and toss it in the fridge overnight.
2. Preheat your grill to medium-high heat (around 400°F). Sear the tenderloin on all sides for about 2–3 minutes per side to get a beautiful crust. Then move it to indirect heat, close the lid, and let it cook for another 15–20 minutes or until the internal temp hits 145°F.
3. Take it off the grill, cover loosely with foil, and let it rest for 5–10 minutes. Slice it up and serve.
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