In Partnership with the Southern Weekend

King of BBQ’s Sweet & Spicy Pork Tenderloin Recipe

The King of BBQ's came by the studio to show us how he makes his Sweet & Spicy Pork Tenderloin and Rice



  • Pork Tenderloin (any size)
  • The King of BBQ Suspicious Spice Seasoning (Made in Tucson)
  • Near East Garlic Herb Rice Pilaf mix
  • The King of BBQ Balsa Nova Sauce (Made in Tucson)
  • Fresh or dried Parsley


Rub The King of BBQs Suspicious spice seasoning onto your raw pork loin and let marinate, refrigerated, into pork for 1 hour. Smoke pork loin at about 220 degrees for about 1 hour until the internal temperature reaches 145 degrees. Once internal temperature has reached 145 degrees, set pork loin onto a cutting board sealed with tin foil.

Next, cook Near East Garlic Herb Rice Pilaf to directions on the box. Once prepared, portion the rice onto a plate.

Slice pork tenderloin and lay onto rice.

Drizzle The King of BBQs Balsa Nova Sauce and sprinkle parsley on top.

Serve with your favorite vegetable.


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