Steps

• 1

  Set a wire rack over a rimmed baking sheet.

• 2

  Pat the pork tenderloin dry with paper towels. Rub the tenderloin with the mustard, then season with the salt, pepper, and Traeger WhistlePig Whiskey Dust. Place the tenderloin on the wire rack, then refrigerate for at least 1 hour, or preferably overnight.

• 3

  When ready to cook, set the Traeger temperature to 200°F and preheat with the lid closed for 15 minutes. For best results, use Super Smoke, if available.

  200 ˚F / 93 ˚C

  Super Smoke

• 4

  Insert the probe into the thickest part of the tenderloin. Place the tenderloin directly on the grill grates. Close the lid, and smoke, rotating once halfway through, until the internal temperature reaches 140°F, about 45 minutes.

  200 ˚F / 93 ˚C

  140 ˚F / 60 ˚C

  Super Smoke

• 5

  Remove the tenderloin from the grill and cover with foil. Increase the Traeger temperature to 400°F and preheat with the lid closed for 10 minutes.

  400 ˚F / 204 ˚C

• 6

  Return the tenderloin to the grill, reinsert the probe, and sear until the internal temperature reaches 145°F for medium-rare, about 3 minutes per side, or your desired temperature. While searing, brush the tenderloin with Traeger WhistlePig Whiskey Hog BBQ Sauce, taking care not to let the sugar in the sauce burn.

  400 ˚F / 204 ˚C

  145 ˚F / 63 ˚C

• 7

  Transfer the tenderloin from the grill to a clean wire rack and brush with more BBQ sauce, then let rest for about 5 minutes.

• 8

  To serve, slice the tenderloin on a slight bias and drizzle with more BBQ sauce. Enjoy!