2 (1 to 1½ lb.) pork tenderloins (2-3 lbs. total)
1 c. mayonnaise
1 Tbsp. Creole mustard (spicy brown mustard will work as well)
1 Tbsp. prepared horseradish
1 clove garlic, minced
¼ c. white vinegar
½ tsp. black pepper (or more to taste)
¼ tsp. salt
¼ tsp. paprika
Make the white BBQ sauce by combining the mayonnaise, mustard, horseradish, garlic, vinegar, black pepper, salt and paprika in a medium owl. Set aside.
Use paper towels to dry the tenderloins off and trim away excess fat and silverskin if present. Place the tenderloins in a gallon ziploc bag and add about half of the white BBQ sauce. Seal and toss to coat. Refrigerate for at least 4 hours or overnight. Cover remaining sauce and refrigerate.
When ready to cook, allow the pork to warm to room temperature so it will cook evenly. Preheat grill over medium high heat. Place tenderloins on the grill and cook for 20-25 minutes (turning occasionally) or until an instant read thermometer placed in the center of the pork loins reads 145°.
Remove from grill and tent with foil. Allow to rest for about 5 minutes. Slice and serve with remaining white BBQ sauce.