By Traeger Kitchen
Encompass a lean cut of pork in a triple threat of hog to create a savory & crisp shell.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Pound | pork tenderloin |
2 Tablespoon | olive oil |
2 Tablespoon | rosemary, minced |
1 Tablespoon | garlic, minced |
1 Teaspoon | salt |
1 Teaspoon | pepper |
As Needed | Butcher's Twine |
1/2 Tablespoon | Prosciutto Ham |
1/2 Pound | bacon |
1
Trim excess fat and silver skin from tenderloin; set aside. Combine olive oil, rosemary, garlic, salt and pepper in a small bowl and mix well.
2
Coat tenderloins with rub; set aside.
3
Lay four or five 8-inch pieces of butcher's twine, two incehs apart, horizontally on work surface.
4
Lay a few slices of bacon or pancetta perpendicular on top of twine.
5
Lay one slice of prosciutto ham on top of bacon/pancetta.
6
Place the tenderloin on top of the prosciutto.
7
Lay one to two more slices of prosciutto ham and then bacon or pancetta on top of pork; bring ends of twine up and over the pork. Tie snug, but not too tight as to squeeze the tenderloin.
8
Repeat with the second tenderloin.
9
Start the Traeger grill on High. Allow the grill to preheat for 10-15 minutes. Place the tenderloins directly on the grill grate and roast with the lid closed for 16-18 minutes, turning once until internal temperature reads 145 degrees F when inserted into the thickest part of the loin.
10
Remove from the grill and allow to rest for at least 5 minutes before removing the strings and slicing. Drizzle with extra olive oil and salt and pepper.
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