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Pork

Juicy Korean-Style Pork Tenderloin

0 - 30 min

2

1/3

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Ingredients

Pork tenderloin
“Memphis Mud” spice mix
Asian BBQ sauce

Recipe

Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the two-zone cooking system with deflectors, stainless steel grates, and wait until the temperature reaches 160°C. Adjust the top and bottom air vents to maintain a consistent temperature.
Rub the pork tenderloin with the “Memphis Mud” spice mix. Cook it over indirect heat until the internal temperature of the meat reaches 68°C, basting regularly with the sauce.
Use a food thermometer to monitor the internal temperature. Serve with grilled portobello mushrooms, stewed beans, and vegetables. Enjoy your meal!

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