Maple Pork on a Maple Plank
- 2 pork tenderloins (about one pound each)
- 1/2 cup (4 ounces) butter, melted
- 1/2 cup plus 2 tablespoons maple syrup, divided
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne
- Your favorite BBQ rub, as needed
- 1 maple cooking plank, soaked in water for 1 hour
Trim all the fat and silver skin from the tenderloins. Mix together the butter, 1/2 cup of the maple syrup, the dry mustard and cayenne. With a kitchen injector, inject the mixture evenly throughout both tenderloins. Season the tenderloins liberally with the rub. Put the tenderloins in a zip-top bag and refrigerate for at least 1 hour and up to 12 hours.
Prepare the grill for cooking over direct medium-high heat. Put the tenderloins on the plank so they aren’t touching each other. Put the plank on the grill and cover the grill. Cook for about 1 hour, or until the tenderloins reach an internal temperature of 160 degrees. Remove the whole plan to a baking sheet. Drizzle the pork with the remaining 2 tablespoons of maple syrup. Tent it loosely with aluminum foil. Let the pork rest for 5 minutes. Slice and serve right on the plank.