Ingredients

The following ingredients have 4 Servings
  • 2 (1 to 1.5-pound) pork tenderloins (see note)
  • 1 cup mayonnaise
  • 1 tablespoon Creole mustard ((spicy brown mustard will work as well))
  • 1 tablespoon prepared horseradish
  • 1 clove garlic, minced
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper (or more to taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika

Instruction

  • Make the white BBQ sauce by combining the mayonnaise, mustard, horseradish, garlic, vinegar,black pepper, salt, and paprika in a medium bowl. Set aside.
  • Use paper towels to dry the tenderloins off and trim away excess fat and silverskin if present. Place the tenderloins in a gallon ziptop bag and add about half of the white BBQ sauce. Seal and toss to coat. Refrigerate for at least 4 hours or overnight. Cover remaining sauce and refrigerate.
  • When ready to cook, allow the pork to warm to room temperature so it will cook evenly. Preheat the grill over medium high heat. Place the tenerloins on the grill and cook for 20 to 25 minutes (turning occasionally) or until an instant read thermometer placed in the center of the pork loins reads 145°F.
  • Remove from the grill and tent with foil. Allow to rest for about 5 minutes. Slice and serve with remaining white BBQ sauce.