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1
Submerge the hickory grilling plank in water for a minimum of 1 hour prior to grilling, however 5-8 hours is ideal.
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2
Add sea salt to water for additional flavor.
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3
Drizzle some olive oil over tenderloins and spread it around evenly.
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4
Generously coat pork tenderloin on all sides with chili rub.
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5
Let rub rest on pork loin for at least 30 minutes.
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6
Preheat grill to 450-500 degrees F.
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7
Melt butter right before grilling youll use it to brush over pork loin as you flip the meat to keep it moist.
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8
Remove plank from water and dry; then rub olive oil over one side of plank to keep meat from sticking.
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9
Place plank on preheated grill and let warm up for 5-8 minutes until it looks hot.
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10
While plank is warming, place tenderloin on grill to quickly sear each side prior to cooking on the plank.
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11
Once searing is complete, place tenderloin on plank; keep grill temperature at 500 degrees F.
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12
Brush butter over tenderloin occasionally as you see fit.
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13
Do not turn meat very often; let it rest and slow cook on the plank.
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14
If plank looks like it is getting too dry spray some water on it.
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15
Once meat reaches 160 degrees F in the center at the thickest point it is ready.
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16
Then remove it from the grill and let it rest for a few minutes prior to slicing.
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17
Then slice into 1/2 thick slices
