Pork Tenderloin with Alabama White Sauce Au Jus

This pork tenderloin with Alabama white sauce au jus is insanely delicious~declared by more than one person “the best pork tender I’ve ever eaten!”

Pork Tenderloin with Alabama White Sauce Au Jus

Do yourself a huge favor and bookmark or pin this recipe for pork tenderloin with Alabama white sauce au jus. Until you try it yourself, you just can’t imagine how good it actually tastes. It is unreal yummy. I’ve had SO many texts and emails from friends and Family Savvy readers who’ve told me how much they love this.

This recipe isn’t difficult, and a Big Green Egg isn’t mandatory (any smoker will work). The keys are a smoker, a good white sauce (there are several), and the proper technique.

pork tenderloin with Alabama white sauce au jus
Pork tenderloin, sauteed spinach, Gruyere grits

A Note on white sauce: There are several bottled Alabama white sauces you can use for this pork. Full Moon and Jim & Nick’s are the sauces used in the photos of this post. If you want to try making your own white sauce, I’d suggest using this Southern Living recipe.

Technique: The steps to making the pork are simple. Here is what Bobby outlined when he gave me the instructions.

  • Bring pork tenders to room temp before grilling. Why? Taking the chill off the surface of the meat helps it brown better. Pork tenders should be ready to roll after sitting out for about 30 minutes. This is not a food safety issue at all. The meat would be fine up to an hour (although I would not leave mine out that long).
  • Season the pork tenders with salt & pepper.
  • Sear tenders at roughly 550 degrees.
  • Cook tenders to an internal temp of at least 145 degrees (per Bobby). We grill ours to 150-155 degrees; I like my meat with zero pink. Either way, the tenders will continue to cook 5-10 degrees after being removed from grill.
  • Put several thin pats of butter atop tenders.
  • Wrap tenders in foil to allow butter to melt over the meat. Allow 15 minutes or so for butter to melt into meat.
  • Pour bottle of *Alabama white sauce into a bowl.
  • Pour au jus from tenders into white sauce; stir to combine.
  • Slice tenders; drizzle with white sauce au jus.
  • Variation: Zane and I made this once and poured the white sauce over the butter topped tenders, then wrapped in foil. We then sliced and served the meat straight out of the foil (rather than making sauce separately and drizzling over).

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Accompaniments & Serving suggestions:

So a huge shout out to Bobby for sharing this fab recipe. You might also want to check out this recipe for Bobby’s Boston Butt {Big Green Egg}. It is my all-time favorite pulled pork recipe, and it is great for feeding a crowd.

I hope you try the pork tenderloin with Alabama white sauce au jus. If so, please let me hear what you think in the comments section. As always, thanks so much for stopping by. Be blessed, and stay savvy!!

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  1. Hi Katie! I sear the tenders to get the grill marks, then I lower the temp to about 350 to cook to an internal temp of 145 F (if you want the meat medium). For well done (my preference), cook the meat to 155 F and let it rest for 10 minutes. This is what I do!!!

  2. I can’t wait to try this! So do you leave the grill at 550 to cook the tenders? Or do you lower it? And for how long do you cook them?

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