Directions

1. Place the tenderloins in a baking dish, drizzle with enough olive oil to lightly coat and season with Sweet Preacher seasoning. Use your hands to evenly coat the meat, then set aside to marinate at room temperature while you prepare the grill. 

2. Prepare your grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash clean and oil the grill. Place a couple chunks of hardwood around the periphery of the fire, and vent the grill for smoking.

3. Place the scallions (perpendicular to the grates or in a grill basket) over direct heat and lightly char on both sides, about 2 minutes. Set aside.

4. Place the tenderloins over direct heat and cook, rolling the pork and rotating it around the fire until it’s nicely charred on all sides. Use tongs to transfer the pork to indirect heat, close the grill, and smoke the pork until it reaches an internal temperature of 130℉. Transfer the pork to a rimmed baking sheet, cover with foil and set aside for at least 10 minutes before slicing.

5. While the pork smokes, prepare the remoulade. Finely chop the scallions and combine them in a bowl with the mayo, vinegar, Chica Licka Bam Bam seasoning, chives and hot sauce. Whisk the ingredients together, taste and adjust seasonings as desired.

6. Slice the pork into ½-inch rounds and serve with the Charred Scallion Remoulade on the side.