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Roasted Maple-Dijon Pork Tenderloin

Roasted Maple-Dijon Pork Tenderloin

By Traeger Kitchen

When sweet maple syrup meets savory Dijon you get one heck of a pork tenderloin glaze. Brush it on before giving your pork a sear on the Traeger.

Prep Time

15 Min

Cook Time

45 Min

Pellets

Cherry

Ingredients

Number of People Serving

2

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Units of Measurement:
main
3 Tablespoon Dijon mustard
2 Tablespoon maple syrup
1/2 Teaspoon salt
1/2 Teaspoon black pepper
1/4 Cup apple cider vinegar
1 Pound pork tenderloin
1 1/2 Teaspoon fresh sage

Step

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 2

    For the Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, salt, pepper and apple cider vinegar. On the stovetop, simmer mixture until thickened into a glaze, about 10 minutes.

  • 3

    Divide glaze in half and set aside the second half for serving. Brush the pork tenderloin with the glaze.

  • 4

    When grill is hot, sear tenderloin on all sides. Brush again with glaze.

  • 5

    Reduce grill temperature to 350℉ and cook until the internal temperature reaches 145℉ in the thickest part of the tenderloin.

    350 ˚F / 177 ˚C

    145 ˚F / 63 ˚C

  • 6

    Remove from grill and allow to rest for 10 minutes.

  • 7

    To serve, slice against the grain and garnish with chopped sage and reserved glaze. Enjoy!

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