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  • Eric Anhold

Gila BBQ Salsa Fiesta: Smoked & Spicy Hot Pork Tenderloins

Updated: Feb 28

Plated smoked and spicy hot pork tenderloins, potatoes, asparagus and Monstruo de Gila BBQ Salsa.
Smoked & Spicy Hot Pork Tenderloins

Welcome, BBQ enthusiasts, to a smokin' adventure! Today, we embark on a porky escapade, where two small, succulent pork tenderloins take center stage. Armed with a mustard base, a BBQ rub, a tantalizing Chantico agave glaze, and crowned with the fiery Gila Sonoroan BBQ Salsa, we'll create a flavor fiesta that'll make your taste buds dance the salsa!


  • 2 small pork tenderloins

  • ¼ cup yellow mustard

  • 4 tablespoons BBQ rub (your favorite blend)

  • ½ cup Chantico Wild Organic Mexican Agave

  • ½ cup Gila BBQ Salsa

  • Salt and pepper (to taste)


Step 1: Be Prepared! Get the pork tenderloins ready for smoking by patting them dry with paper towels and trimming excess fat. Season generously with salt and pepper, ensuring the flavors penetrate the meat. This is critical to getting a great smoked pork tenderloin taste. Allow the tenderloins to sit at room temperature for about 20 minutes, and in the meantime preheat your smoker to a temperature of 225°F (107°C) (we really like to use apple or pecan for this recipe).

Step 2: Rub-a-Dub-Dub. While the smoker is getting up to temperature, mix the agave and mustard in a small bowl. Using a basting brush or your hands (gloves recommended), slather the mixture evenly over both tenderloins. The this mixture acts as a flavor binder, will slightly caramelize during cooking, and helps the rub adhere to the meat resulting in a delicious crust. Next, sprinkle the BBQ rub liberally over the coated tenderloins, making sure to cover all sides. Massage the rub into the meat gently, ensuring it adheres well.

Step 3: Smokin' Sensations: Place the seasoned tenderloins onto the preheated smoker grates, ensuring they have enough space between them for optimal smoke circulation. This step is where the magic begins, as the smoke, mustard, agave, and spices in the rub create layers of flavor to our porky canvas. Close the smoker lid and let the pork tenderloins bask in the smoky goodness for approximately 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C).

Step 5: Finish with some fire! Remove the tenderloins and raise smoker temperature to 375°F

Brush the tenderloins with Monstruo De Gila Sonoran BBQ Salsa, using a basting brush to coat them evenly. Place the tenderloins back on the smoker and let the sauce tighten (10-15 minutes).

Step 5: Relax. Remove the tenderloins from the smoker and let them rest, covered loosely with foil, for 5-10 minutes (enough time to mix up a cocktail). This resting period allows the juices to redistribute, resulting in moist and tender meat. Once the resting is complete, slice the tenderloins into medallions of your desired thickness.

Step 6: The Grande Finale! These are great on their own, tender and smoky with a sweet and spicy crust, or can be served with a generous dollop of the zesty Gila BBQ Salsa. This fiery salsa, with spicy bird peppers, adds a delightful kick that complements the smoky, sweet, and tangy profiles of our creation.

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