Step

• Step 1

  In medium bowl, whisk together 1/4 cup honey and remaining marinade ingredients thoroughly, making sure brown sugar is dissolved. Add pork and marinade to glass pan or resealable bag and marinate for at least 8 hours or overnight, turning occasionally to ensure all sides of pork are well coated.

  Ingredients

  • 2  pork tenderloins, silverskin removed

  • 1/4 Cup hoisin sauce

  • 1/4 Cup honey plus 2 tablespoons

  • 1 1/2 Tablespoon brown sugar

  • 3 Tablespoon soy sauce

  • 1 Tablespoon sesame oil

  • 1 Tablespoon oyster sauce, optional

  • 1 Teaspoon Chinese five-spice powder

  • 1 Clove garlic, minced

  • 2 Teaspoon red food coloring, optional

• Step 2

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 3

  Remove pork from marinade and boil marinade in a saucepan over medium-high heat on stove top for 3 minutes to use for basting pork. Cool slightly, then whisk in 2 remaining tablespoons of honey.

  Ingredients

  • 2 Tablespoon honey

• Step 4

  Arrange the tenderloins on the grill grate and smoke pork until internal temperature reaches 145°F. Baste pork with reserved marinade halfway through cooking.

  225 ˚F / 107 ˚C

  145 ˚F / 63 ˚C

  Super Smoke

• Step 5

  Remove pork from grill and increase temperature to 450°F. Return pork to grill for a few minutes per side to slightly char and set the sauce.

  450 ˚F / 232 ˚C

• Step 6

  For the Five-Spice Dipping Sauce: In a small saucepan over low heat, mix ketchup, brown sugar, mustard and Chinese five-spice powder until sugar is dissolved and sauce is smooth. Let cool, and serve chilled or at room temperature.

  Ingredients

  • 1/4 Cup ketchup

  • 3 Tablespoon brown sugar

  • 1 Teaspoon yellow mustard

  • 1/4 Teaspoon Chinese five-spice powder

• Step 7

  Serve pork immediately with jasmine rice, or cool and refrigerate for later use as an appetizer, served with Five-Spice dipping sauce and toasted sesame seeds. Enjoy!