This twist on pork tenderloin is something that will impress your friends and family. A little sweet with some chile heat and a tremendous texture surprise makes this pork tenderloin top of my list now. Combined with open fire cooking, you will never get a more flavorful tenderloin full of juicy sweet heat and a slightly smokey salivating flavor!
Spicy, sweet, and perfectly crispy! This easy Tropical Thai Chile Crunch Pork Tenderloin recipe is the ultimate bold dinner for any night of the week.
Dry off Pork Tenderloin.
Apply Garlic Whip first on both sides.
Layer on the chile crunch (not the Thailand crunch) to both sides.
Apply half of the Knotty Wood BBQ Rub to one side of the tenderloin and then turn it over and apply the remaining half of your rub to the other side
Wait 5 minutes and apply 2T of Knotty Wood BBQ rub on both sides (2T on each side)
Cook Tenderloin at 200-220ºF on your grill or smoker until you reach an internal temperature of 140 degrees Fahrenheit and bring inside.
Coat the entire tenderloin in foil with the Thai Crunch and wrap tenderloin tight. This will set the crunch on the outside.
Rest 10 minutes, slice and serve.
Served with green bean casserole and roasted or air fried potatoes.
Pork paired with pomegranate reduction is a perfect pairing you don't see at all if often. This is winter pairing as you can only get Pomegranates locally here in the winter.
