Pork Tenderloin Burnt Ends Recipe
This delicious burnt ends recipe features two of the premium products from our "Pitmaster Picks" BBQ box. Not a member of the club? Join the club today and get your first box for just $20 with code GMC50 (all subscription boxes ship for free!).
Pork Tenderloin Burnt Ends
Rated 5.0 stars by 2 users
Category
Grill or Smoker
Cuisine
BBQ
Servings
4-6
Prep Time
10 minutes
Cook Time
2 hours 5 minutes
These “Burnt Ends” are easy to make and absolutely delicious! This is a great option if you don’t have the time to smoke a larger cut or looking for a leaner option.
Pitmaster Rosalie Pareja
Ingredients
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Smoke Steakhouse Seasoning by Padiano’s Kitchen
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Dixie Red BBQ Sauce by Old Southern BBQ
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2 whole Pork Tenderloins
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1 stick Butter, Cubed
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1 Cup of Water or a can of Lager
Directions
Preheat your smoker or grill to 250 °F using wood or charcoal of choice.
Prepare the burnt ends: Remove any hanging pieces of fat and membranes from the tenderloin. Cut into 3 inch by 3 inch cubes.
On a baking rack, place cubes about 1/2 inch apart. Season with Smoke Steakhouse Seasoning by Padiano’s Kitchen.
Smoke for 2 hours, then remove and add to a grill safe baking dish or foil pan.
Increase grill temperature to 325 °F.
Add 1 stick of butter, 1/4 cup Dixie Red BBQ Sauce by Old Southern BBQ and either 1 Cup of water or 1 beer.
Cover with foil and continue to smoke until about 203 to 205 °F internal temperature.
Remove and let cool.
Recipe Note
Pro Tips: This recipe also works very well with a chuck roast for “Poor Man’s Burnt Ends.” To enhance the flavor, marinate pork tenderloins in Dixie Red BBQ Sauce by Old Southern BBQ for at least 1 hour.
