Smoky Pork & Beans with Pork Perfect

Directions

1. Prepare a charcoal grill for two-zone cooking, and build a medium-high fire, or heat a gas grill to high. Meanwhile, prepare the beans.
   

2. Combine the beans, broth, garlic, onion, Worcestershire, hot sauce, Creole mustard, and thyme sprigs in a disposable aluminum container (roughly 8 x 10 size, mixture should come half way up container). Add salt and freshly ground pepper to taste, and set aside.
   

3. Slice the tenderloins into 1 ½ - 2-inch cubes. Place the meat in a large bowl, drizzle with enough olive oil to lightly coat and sprinkle with Pork Perfect. Use your hands to toss the meat until it’s evenly coated with the seasoning. Divide the meat between skewers or herb sprigs.
   

4. When the coals are glowing red and covered with a fine gray ash, add a couple wood chunks to the fire, then clean and oil the grates. Use tongs to carefully remove the cooking grate and place the container of beans on the cool side of the grill. Return the grate, and when the fire begins to produce a steady stream of smoke, place pork skewers over direct heat and cook until the meat is charred on all sides (about 4-5 minutes total). Use tongs to transfer the meat to the cool side of the grill, over the beans. Close the grill, vent for smoking and cook until the meat just cooked through (when an instant read thermometer reads 145℉ for medium rare), about 10 minutes. Remove the skewers from the heat and cover with foil.
   

5. Remove the beans from the grill, remove and discard thyme, taste and adjust seasonings, adding more hot sauce or salt and pepper as desired. If a thicker consistency is desired, transfer the beans to a saucepan and simmer until the liquid is reduced as desired.
   

6. Serve each skewer over a pool of warm beans.