Tasty Rotisserie Pork Tenderloin on the Kamado
Recipe by WasserDude
Hot off the Kamado Joe! This is one of the best pork tenderloins we have every experienced. The key driver here is the Red Eye coffee based rub. Even if you don’t like the flavor of coffee – you will love this. Something magical happens to the coffee as it cooks on the protein. It is almost like it magically converts from its traditional flavor to more or less form a robust crust that helps trap the juices of the meat and the rest of the rub.
We are a big kamado cooking family. Long story short: a “kamado” is a ceramic dome shaped grill/smoker invented in China over 3,000 years ago. Don’t worry – I can attest that it was not a byproduct of Wuhan (what? Too soon?).
Today it’s a very popular grill/smoker all over the world. Popular brands in the US include Big Green Egg, Kamado Joe, Primo and Blaze. We’ve been using a Big Green Egg (or “BGE”) for decades. A couple years ago we purchased a Kamado Joe (or “KJ”) to accompany our BGE. Ironically, both companies are HQ’d here in our hometown of Atlanta.
Every so often the corporate HQ’s will have special promotions or warehouse sales of their units and accessories. About a year ago we picked up a “Joetissiere,” which is a rotisserie accessory for the KJ at one of their warehouse sales. I never thought we’d use the thing, but guess what? It’s amazing and we use it regularly.
Today our grilling project was rotisserie pork tenderloin on KJ using the Red Eye coffee based rub.
We base this rub off a similar rub we once purchased at White Oak Pastures, a family farm based in in Bluffton, GA. Check out their website if you want to learn more about White Oak Pastures, their philosophy about Radically Traditional Farming and visit their online shop.
We also have a blog entry on them. Check them out — they are the real deal Holyfield.
Go ahead and do a heavy coat of the rub on the tenderloin a 3-4 hours before firing up the grill. Wrap the tenderloin in foil and keep it safe in the refrigerator. Remove the meat from the fridge about 30 minutes before showtime on the grill.
Once its go time – get the smoker or grill of your choice up to 350 degrees.
Give the tenderloin one last rub down with the red eye rub and place on the rotisserie spit (if you are going that route).
Put it on the grill (double check that the rotisserie motor is on) and set it and forget it. Hurt me: Ronco rotisserie!
Pull that bad boy off once the internal meat temp hits 145.
Cover with foil, let it sit a couple minutes and enjoy with your favorite sauce. We love Momma Wass’ Yummy Pork Sauce.
Meat Recipe:
- 4 lb pork tenderloin
- 1 cup of red eye coffee based rub
- A grill
Momma Wass’ Yummy Pork Sauce
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tbs dry mustard
- ½ cup chopped green onion
Blend all ingredients and chill for at least two hours. Add additional dry mustard to taste.
About how long should it be on the rotisserie for each pound? I may have just missed it. Thank you! It is 6 bone-in loin.
Hi Debby! I am not sure exactly how long per pound but we usually cook as much as 5 lbs at a time & it generally takes about 20-30 minutes. We use a meat thermometer to check the temp as we go. Our desired temp is about 145. Hope you love it!
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Looks so good!
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