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Roasted Pork Tenderloin with Garlic and Herbs

Roasted Pork Tenderloin with Garlic and Herbs

By Traeger Kitchen

Garlic, herb, and citrus flavors are the perfect complement for this pork cut. Roast your tenderloin over mesquite hardwood for a tender, flavorful finish.

Prep Time

10 Min

Cook Time

25 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurment:
main
2 (1 lb each) pork tenderloins
6 Clove garlic, peeled
1 lemon, juice and zest of half, remaining half thinly sliced
2 Sprig fresh thyme, stripped, plus more for garnish
1 Sprig fresh rosemary, stripped, plus more for garnish
1 Tablespoon soy sauce
2 Teaspoon coarse salt
1 1/2 Teaspoon ground black pepper
1 Pinch red pepper flakes, optional
1/4 Cup extra-virgin olive oil

Step

  • 1

    Using a sharp knife, trim both tenderloins of extra fat or silver-skin.

    500 ˚F / 260 ˚C

  • 2

    In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, thyme, rosemary, soy sauce, salt, pepper, and red pepper flakes.

  • 3

    Rub the garlic paste over both tenderloins, covering all surfaces. If desired, cover the pork tightly with plastic wrap and refrigerate for up to 8 hours before grilling.

  • 4

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 5

    Let the meat rest for 5 minutes before carving into slices. Enjoy!

  • 6

    Arrange the tenderloins directly on the grill grate and roast for 15 minutes.

  • 7

    Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145℉.

    500 ˚F / 260 ˚C

    145 ˚F / 63 ˚C

  • 8

    Let the meat rest for 5 minutes before carving into slices. Enjoy!

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