Steps

• Step 1

  Using a sharp knife, trim any excess fat or silver skin from the tenderloins.

  Ingredients

  • 2  (1 lb each) pork tenderloins

• Step 2

  Cut the lemon in half and zest and juice one of the halves. Thinly slice the remaining half and set aside.

  Ingredients

  • 1  lemon

• Step 3

  Add the lemon zest and juice to a mini food processor or blender, along with the garlic, thyme leaves, rosemary leaves, soy sauce, salt, black pepper, and red pepper flakes, if using. Pulse until the garlic and herbs are finely chopped. With the processor running, slowly drizzle in the olive oil until a paste forms.

  Ingredients

  • 6  garlic cloves

  • 2 Sprig fresh thyme, leaves only, plus more for garnish

  • 1 Sprig fresh rosemary, leaves only, plus more for garnish

  • 1 Tablespoon soy sauce

  • 2 Teaspoon kosher salt

  • 1 1/2 Teaspoon freshly ground black pepper

  • Pinch red pepper flakes (optional)

  • 1/4 Cup extra-virgin olive oil

• Step 4

  Rub the garlic and herb paste all over both tenderloins. Cover the pork tightly with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.

• Step 5

  When ready to cook, set the Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 6

  Arrange the pork directly on the grill grates. Insert the probe into the thickest part of a tenderloin. Close the lid and roast for 15 minutes, then flip and continue roasting until the internal temperature reaches 145°F, 10-15 minutes more.

  00:30

  450 ˚F / 232 ˚C

  145 ˚F / 63 ˚C

• Step 7

  Remove the pork from the grill and let rest for 5 minutes before carving. Enjoy!