Skip to Main Content
Roasted Maple-Dijon Pork Tenderloin

Roasted Maple-Dijon Pork Tenderloin

By Traeger Kitchen

When sweet maple syrup meets savory Dijon you get one heck of a pork tenderloin glaze. Brush it on before giving your pork a sear on the Traeger.

Prep Time

15 Min

Cook Time

45 Min

Pellets

Cherry

Ingredients

Number of People Serving

2

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
3 Tablespoon Dijon mustard
2 Tablespoon maple syrup
1/2 Teaspoon salt
1/2 Teaspoon black pepper
1/4 Cup apple cider vinegar
1 Pound pork tenderloin
1 1/2 Teaspoon fresh sage

Step

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 2

    For the Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, salt, pepper and apple cider vinegar. On the stovetop, simmer mixture until thickened into a glaze, about 10 minutes.

  • 3

    Divide glaze in half and set aside the second half for serving. Brush the pork tenderloin with the glaze.

  • 4

    When grill is hot, sear tenderloin on all sides. Brush again with glaze.

  • 5

    Reduce grill temperature to 350℉ and cook until the internal temperature reaches 145℉ in the thickest part of the tenderloin.

    350 ˚F / 177 ˚C

    145 ˚F / 63 ˚C

  • 6

    Remove from grill and allow to rest for 10 minutes.

  • 7

    To serve, slice against the grain and garnish with chopped sage and reserved glaze. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.