Preheat your Big Green Egg to 400°F setup for 2-zone grilling using your EGGSpander base with a halfmoon ceramic insert.
Remove the extra fat and silver skin from the pork tenderloin.
Use the hot sauce as a binder and rub it all over the pork tenderloin.
Apply the Lane's BBQ Qnami rub all over the pork tenderloin.
Place the seasoned pork tenderloins on the direct side of the grill and cook for 4-minutes then flip. Keep doing this until the internal temperature measures 120°F.
Pull the pork tenderloin off the direct side and let rest on a clean baking sheet. While the pork is resting, pour the Lane's BBQ Pow Pow sauce all over the pork tenderloin.
Place the glazed pork tenderloin on the indirect side of the Big Green Egg and let cook, continuing to glaze with reserved sauce, until the internal temperature measures 145°F.
Pull the pork tenderloin off the Big Green Egg and rest on a cutting board for 10 minutes before slicing and serving with the reserved sauce for dipping. Enjoy!
Keyword Big Green Egg, Kurobuta Pork, Lane's BBQ, Pork Tenderloin