1Combine 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon Killer Hogs vinegar sauce, 1 tablespoon garlic, and 1 1/2 tablespoons Killer Hogs brisket rub to make the marinade.
2Dump the marinade over two pork tenderloins in a Ziploc bag.
3Seal the Ziploc bag and refrigerate for at least 4 hours.
4Cook the pork tenderloins on the Primo grill at about 400 degrees Fahrenheit.
5Flip the pork tenderloins every 5 to 10 minutes until a perfect crust is formed.
6Pull the pork tenderloins when they reach an internal temperature of about 140-142 degrees Fahrenheit.
7Allow the pork tenderloins to carry over to 145 degrees Fahrenheit for perfectly juicy pork.