Get a Traeger!
If you don’t have a Traeger, get one! Traegers make the best pork tenderloins… Oh my! I have tried this marinade and didn’t like it but this is the best way to cook the tenderloin on the Traeger 🙂 Yum yum!
The marinade I used can be found at http://embracing.today/easy-marinated-pork-tenderloin-recipe/
INGREDIENTS (though I use a different recipe for the marinade)
- 2, EACH 1 TO 1-1/4 LB PORK TENDERLOINS
- 1/3 CUP KENTUCKY BOURBON OR APPLE JUICE
- 1/4 CUP SOY SAUCE, PREFERABLY LOW-SODIUM
- 1/4 CUP PACKED BROWN SUGAR
- 2 TBSP DIJON-STYLE MUSTARD
- 2 TSP WORCESTERSHIRE SAUCE
- 1 TSP BLACK PEPPER, FRESHLY GROUND
- 1 MEDIUM ONION, COARSELY CHOPPED
- 2 CLOVES GARLIC, MINCED
- Trim any silverskin from the tenderloins with a sharp knife. Place in a large resealable plastic bag.
- Marinade: In a small mixing bowl or a resealable bag, combine the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, and pepper and whisk or mash to mix. Stir in the onion and garlic.
- Pour over the tenderloins and refrigerate for 8 hours or overnight.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
- Remove the pork from the marinade and scrape off any solid ingredients (onions or bits of garlic). Discard the marinade.
- Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature reaches 145 degrees F when read on an instant-read meat thermometer. (The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160 degrees F).
- Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2-inch slices. Enjoy!
Original Recipe: Kentucky Pork Tenderloin
Marinade Recipe: http://embracing.today/easy-marinated-pork-tenderloin-recipe/