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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
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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