Step

• 1

  When ready to cook, start the Traeger and set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  Puree 1/2 cup brown sugar, paprika, cumin, fennel, cayenne, garlic, zest of 1 grapefruit, all grapefruit segments, and salt in food processor until very smooth. Reserve 1/4 cup for grapefruit sauce, then transfer mixture to large bowl.

• 3

  Add pork tenderloin to bowl and completely cover all sides of meat. Wrap with plastic wrap and leave for 15 minutes at room temperature.

• 4

  For the grapefruit sauce, combine 1/4 cup reserved marinade with 1/2 cup chicken stock in a BBQ safe pot or bowl. Place on Traeger grill.

• 5

  Place tenderloin on Traeger for approximately 3 hours, or until the pork reaches an internal temperature of 145 degrees F.

  225 ˚F / 107 ˚C

  145 ˚F / 63 ˚C

  Super Smoke

• 6

  Meanwhile, slice 1/2 inch disk shipped slices of polenta. Spray tops with olive oil cooking spray, spread dijon mustard on each disk, and divide remaining 1/2 cup of brown sugar on each disk.

• 7

  At the 2 hour mark, place the polenta disks on the grill evenly spaced for approximately 1 hour, or until disks have crispy edges.

  225 ˚F / 107 ˚C

  01:00

• 8

  Vinaigrette: Thoroughly mix together grapefruit juice, olive oil and honey. Set aside.

• 9

  Once pork tenderloin has reached 145 degrees F, remove from grill and let rest for 10 minutes before slicing into 1/2 inch medallions.

• 10

  To serve, place pork medallions on top of a polenta slices. Drizzle greens with vinaigrette. Enjoy!