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 Minutes
Cook Time
45 Minutes
Pellets
Cherry
Ingredients
Number of people serving
2
Activating this element will cause content on the page to be updated.Units of measurement:
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!
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