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22 Minute Hot-Smoked BBQ Pork Tenderloin by Chef Tim Grandinetti


Prep time:

10 minutes

Cook time:

22 minutes

Difficulty level:


Chef Tim Grandinetti comes from a long line of culinary creators and never fails when it comes to flavor greatness in his dishes.  Now based in Winston-Salem, NC, Chef Grandinetti brings to the table, top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food.

This Hot-Smoked BBQ Pork Tenderloin recipe is as delectable as it is powerful.  The quick prep along with a quick cook makes for a wonderful week-day dinner or a fabulous entree at an elegant dinner party.  Pair this dish with Grand(inetti’s) Grits and top with Chipotle Strawberry BBQ sauce and you have a winner on the dinner table.  Just beware when you cook this dish as you will now be required to cook for all future dinner parties and get togethers because it is that good.

Pork tenderloin or pork filet is often sold at most large grocery stores and it relatively affordable.  In fact, a lot of pre-packaged pork tenderloins come already marinated, but… you don’t get to control the flavor that way.  This recipe calls for a non-seasoned pork tenderloin, either from the butcher counter or pre-packaged.

Pork tenderloin, according to the National Pork Board, is considered to be one of the leanest cuts of meat on the market.  In fact, it is as lean as the leanest cuts of chicken which makes this an awesome alternative to chicken during your meal prep diets.

The safe internal temp for pork tenderloin is 145 degrees, slight pink in the middle with the higher end being 160 degrees for a little more well-done (usually no pink showing).  Remember, when you pull the pork off the grill and let it rest, which you should do with any cut of meat after you cook it, the temp will continue to rise another 5 degrees or so.  If you desire the 160 internal temp,  we would pull the pork tenderloin off the grill at 155 degrees internal temp and let it rest.

Finally, when you put these deliciously seasoned pork tenderloins on the crackling, smoking wood planks, it gives off the most beautiful aroma that you would seriously forget for a brief moment that you have bills to pay next week.  Just pure heaven…  Little tip though, make sure you soak your wood planks for a minimum of two hours prior to grilling so the planks don’t burn up.  If you want to soak them ahead of time, you can put them in the freezer until you are ready to use them!

Well, enough of the blabbering…  here’s the recipe!

Happy Grilling


  • 5 tbls honey
  • 1 tbls chipotle powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 tbls extra virgin olive oil (EVOO)
  • 2 – 6oz pork tenderloins
  • 2 sugar maple or cedar planks


  1. Prepare your Hasty-Bake for grilling, no heat deflector — depending on how much coal you put in your firebox, you might be in between bake and sear on your indicator needle if it’s too hot.
  2. Combine honey & spices with 1 tsp EVOO in mixing bowl – whisk until well-blended. Brush the glaze on pork tenderloin. Reserve.
  3. Brush remaining EVOO onto sugar maple or cedar planks (brush only on side meat will be placed on) and “toast” planks over a medium high heat (roughly 425 degrees grill surface temp, not cabin temp) for 10-12 minutes.
  4. Place pork tenderloin on toasted plank, close your hood and roast for 8-10 minutes brushing with additional glaze until internal temp reaches a minimum of 145 degrees.
  5. Remove pork tenderloin from grill and let rest for 5 minutes, serve atop Grand(inetti’s) Grits, drizzled with Chipotle Strawberry BBQ Sauce
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