Quick and Easy Pulled Pork Tenderloin

  • Yield: servings
  • Prep: 15 mins
  • Cook: 15-20


1cup ketchup
1/2cup water
2tablespoons unsalted butter
2tablespoons cider vinegar
1tablespoon molasses
1tablespoon Worcestershire sauce
1teaspoon granulated garlic
1/2teaspoon ground black pepper
1teaspoon kosher salt
1teaspoon prepared chili powder
1/4teaspoon granulated garlic
1/2teaspoon ground black pepper
2-- pork tenderloins, each 3/4 to 1 pound, trimmed of excess fat and silver skin
2tablespoons extra virgin olive oil


  1. In a small saucepan whisk the first 8 ingredients to make sauce. Bring the sauce to a simmer over medium heat and simmer gently for about 5 minutes, whisking occasionally. Set aside to cool at room temperature.
  2. In a small bowl mix the next four ingredients for the rub.
  3. Lightly coat all sides of the tenderloins with the oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  5. Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared and the internal temperature reaches 150°F, 15 to 20 minutes, turning about every 5 minutes. Remove from the grill and wrap with aluminum foil. Let rest for about 15 minutes or until cool enough to comfortably handle.
  6. Cut the tenderloins crosswise into quarters. Pull the warm meat apart with your fingers or use two forks to shred the meat. In a large bowl moisten the pork with as much of the sauce as you like. Serve on a bed of soft polenta, if desired.

©2011 Weber-Stephen Products LLC. Recipe from Weber’s Time To Grill™ by Jamie Purviance. Used with permission