Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | apple juice |
| 3 Tablespoon | honey, warmed |
| 3 Tablespoon | Traeger Pork & Poultry Rub |
| 1/4 Cup | brown sugar |
| 2 Tablespoon | fresh thyme leaves |
| 1/2 Tablespoon | Black pepper |
| 2 | (1-1/2 lb) pork tenderloins, silverskin removed |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | apple juice |
| 3 Tablespoon | honey, warmed |
| 3 Tablespoon | Traeger Pork & Poultry Rub |
| 1/4 Cup | brown sugar |
| 2 Tablespoon | fresh thyme leaves |
| 1/2 Tablespoon | Black pepper |
| 2 | (1-1/2 lb) pork tenderloins, silverskin removed |
Steps
1
In a large bowl, whisk together the apple juice, honey, Traeger Pork & Poultry Rub, brown sugar, thyme, and black pepper.
2
Add the pork loins to the bowl with the marinade. Turn the pork to coat. Cover the bowl with plastic wrap and transfer to the refrigerator and marinate for 2-3 hours.
3
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
4
Insert the meat thermometer into the center of a tenderloin. Place the tenderloins directly on the grill grates, close the lid, and smoke until the internal temperature reaches 145℉, 1 to 2 hours. (The time will vary depending on the size of the tenderloins, your grill, and the weather.)
225 ˚F / 107 ˚C
145 ˚F / 63 ˚C
01:30
Super Smoke
5
Remove the tenderloins from the grill and let rest for 5 minutes before serving. Enjoy!
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