Cocoa-Crusted Pork Tenderloin
By Traeger Kitchen
Traeger Cocoa-Crusted Pork Tenderloin is your new wood-fired weakness, marinated in the bold taste of cocoa, and seared to juicy perfection. They say, “go big or go home”, but we are going big and staying home, with a heaping helping of this on the Traeger tonight.
Prep Time
30 Min
Cook Time
25 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | pork tenderloin |
| 1/2 Teaspoon | Fennel, ground |
| 2 Teaspoon | unsweetened cocoa powder |
| 1 Teaspoon | smoked paprika |
| 1/2 Teaspoon | kosher salt |
| 1/2 Teaspoon | Black pepper |
| 1 Tablespoon | extra-virgin olive oil |
| 3 | green onions, thinly sliced |
Steps
1
With a paring knife, remove the silver skin and connective tissue from the loin. In a small mixing bowl, combine the remaining ingredients, making paste. Rub the paste on the pork loin, and refrigerate for 30 minutes.
2
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
3
Place the loin on the front of the grill and sear it on all sides. After it has been seared, reduce the temperature to 350°F and move the pork to the center of the grill.
350 ˚F / 177 ˚C
4
Continue to cook for 10- 15 minutes, or until it has reached an internal meat temp of 145°F for medium to medium well.
145 ˚F / 63 ˚C
00:15
5
Once it has cooked, remove it from the grill and let rest for at least 8 to 10 minutes before slicing. Garnish with green onions. Enjoy!
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