Sweet & Savory Pork Tenderloin

What makes this pork tenderloin so sweet and savory? 24 hours marinating in a ginger and pineapple based sauce? The pineapple, ginger and chili based rub? Slowly roasting as it turns over charcoal and wood fire? All of the above!


Sweet & Savory Pork Tenderloin cooked to internal temp of 145. Pink color is from the marinade.

I developed this recipe for the new JoeTisserie from Kamado Joe. The JoeTisserie brings rotisserie cooking to Kamado Joe and Big Green Egg owners. It’s a clever design that allows the meat to rotate freely with the kamado lid to fully closed to take advantage of the unique properties of a kamado cooker. I am impressed with the results I’ve been getting with this new kamado accessory and am excited to share this recipe.

Start by trimming a 5-6 pound pork tenderloin and placing in a glass or other non-reactive container. Use a fork and pierce each side with a couple of rows of holes.  Next pour a whole bottle of Pow Pow Sauce over the tenderloin. I really like the flavor of Pow Pow Sauce (available at BBQ Pit Stop) but you could also use a marinade combined of equal parts hoisin and soy sauce.

Cover the dish with foil and refrigerate for up to 24 hours. Be sure to turn the meat over every couple of hours so that it marinades evenly.


Pork tenderloin marinating in Pow Pow Sauce.


Available at BBQ Pit Stop.

After 24 hours it’s time to start cooking. Before taking the tenderloin from the fridge pre-heat your Kamado Joe or Big Green Egg to between 275 and 300 degrees. Because the marinade and the rub have a high sugar content I kept the temperature relatively low so the sugars would caramelize without burning.


Keep kamado cooker between 275 and 300 degrees.

Remove the meat from the marinade and scrape off any excess. Set the excess aside and save it. Use butcher’s twine to truss the tenderloin into a tight cylinder. This will ensure it rotates smoothly and cooks evenly. Next insert the spit rod through the center and secure the roast. Finally coat it on all sides with Pineapple Head rub from Dizzy Pig.


Pork tenderloin coated in Pineapple Head rub, trussed and secured on the spit rod.


Available at BBQ Pit Stop.

Now it’s time to cook the roast. Place the spit rod and roast into the kamado and turn on the motor. Add a couple of pieces of your favorite wood to enhance the smoke flavor. I used sugar maple and cherry. Close the lid and let the temperature rise back to the 275-300 degree range. Adjust your vents to hold the temp and leave alone for 30 minutes.


Ready to cook!

After 30-40 minutes open the lid and quickly baste all sides of the tenderloin with the leftover Pow Pow Sauce. Sprinkle on another layer of Pineapple Head rub and close the lid. Repeat every 30-40 minutes to add layers of flavor and to keep the pork from drying out.


Basting with leftover marinade.

About 2 hours in start checking the internal temperature in a couple locations on the roast. It’s finished when it reaches an internal temp of 145 degrees. This roast was a little over 6 pounds and took 2 hours and 40 minutes to fully cook.

Remove the tenderloin from the kamado cooker and let it rest on the cutting board while you remove the twine and spit rod. Tent the roast with foil and let it continue resting another 5-10 minutes.

Slice, serve and get ready for all the compliments!


Resting after the twine and spit rod removed.


Ready to serve! Pink color is from the marinade.


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