Traeger Pork Tenderloin Recipe: Easy Grilling Guide

Cooking a Traeger pork tenderloin can be a fun and delicious way to enjoy this tender cut of meat. The key to a perfect pork tenderloin is combining the right brine, rub, and cooking technique.

By learning just a few straightforward steps, you can achieve a moist and flavorful dish that will surely impress your family and friends.

When I’m preparing pork tenderloin, I always start with a good brine and a simple rub like salt, pepper, and garlic powder. This helps infuse the meat with flavor and keep it juicy while it cooks on the Traeger.

Whether you prefer sweet and smoky or zesty and tangy flavors, using a Traeger grill makes it easy to experiment with different recipes and styles.

During the cooking process, monitoring the internal temperature is crucial to ensure your pork tenderloin is cooked to perfection.

Using a meat thermometer, I make sure the internal temperature reaches 145°F. This ensures the meat is safe to eat while still being tender and juicy.

Key Takeaways

• Combine the right brine, rub, and cooking technique for a perfect pork tenderloin.
• Start with a simple seasoning of salt, pepper, and garlic powder.
• Ensure the internal temperature reaches 145°F with a meat thermometer.

Selecting Your Cut

Picking the right pork tenderloin is key to making a delicious meal. Knowing the difference between pork tenderloin and other cuts can help you make the best choice at the grocery store.

Understanding Pork Tenderloin

Pork tenderloin is a lean cut known for its tenderness. It’s part of the pig’s muscle that runs along the backbone. Because it’s not used much for movement, it’s one of the most tender parts.

When you’re at the store, look for a piece that is pinkish-red and free of dark spots. Also, avoid ones that seem dry.

Pork tenderloin usually weighs around one pound, making it perfect for a small family meal.

You’ll also want to remove the silver skin, which is a tough membrane that won’t break down during cooking.

It’s easy to spot—just look for a thin, silvery layer on one side of the tenderloin. Once removed, the meat will be more tender and flavorful.

Comparing Tenderloin and Other Cuts

Comparing pork tenderloin to other cuts can be confusing if you’re not sure what to look for.

Pork loin is a larger cut and is often less tender than the tenderloin. It’s great for roasting but requires longer cooking times.

Meanwhile, beef tenderloin is a different type of meat entirely but is similar in how tender it is. Beef tenderloin is often used for filet mignon and is usually more expensive.

When shopping, remember that pork tenderloin is slimmer and smaller than a pork loin. It also has less fat, making it a healthier choice.

Grocery stores often label these cuts clearly, but if you’re unsure, ask for help to ensure you get the right cut.

Preparing the Pork Tenderloin

When preparing a pork tenderloin for the smoker, it’s vital to focus on properly trimming and seasoning the meat and considering different marinades and brines to enhance flavor and texture.

Trimming and Seasoning

Trimming the pork tenderloin is an essential first step. I start by removing any silver skin and excess fat from the meat. This ensures the final dish has an even texture and the seasoning penetrates well.

Next, I generously season the tenderloin.

A simple dry rub made of 3 tablespoons brown sugar, 2 teaspoons coarse kosher salt, 2 teaspoons coarse ground black pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder works wonders.

The combination adds a balanced flavor profile that complements the natural taste of the pork.

Applying the seasoning evenly helps to maximize the flavor during smoking. For added depth, I sometimes sprinkle a bit of thyme or rosemary on top.

Marinades and Brines

For marinating, I often use a mixture of soy sauce, honey, mustard, and sometimes even bourbon.

This combination not only enhances the flavor but also adds a lovely caramelization during smoking.

I usually let the pork tenderloin sit in the marinade for at least 4 hours, or overnight for the best results.

Brining involves soaking the meat in a solution of water, salt, and sugar. This step helps to keep the pork tenderloin juicy and tender.

I typically use a simple brine with 1/4 cup salt and 1/4 cup brown sugar per quart of water. Adding aromatics like crushed garlic or peppercorns can give the meat extra flavor.

Both techniques ensure that the pork tenderloin stays moist and flavorful throughout the cooking process.

Cooking Techniques

When cooking a pork tenderloin on a Traeger grill, there are several techniques to keep in mind. Key points include the importance of grilling and smoking methods as well as checking for the right internal temperature to ensure your meat is juicy and flavorful.

Grilling and Smoking Tips

Using a Traeger grill, I start by preheating it to 225°F.

I prefer to use applewood pellets because they add a nice, mild flavor to the pork. The tenderloin is placed directly on the grill grate.

To maintain a balanced smoky taste, I use the Super Smoke setting, if available. This setting enhances the flavor, making the pork juicy and flavorful.

Occasionally, I will wrap the tenderloin in foil for part of the cook, which helps keep it moist.

After marinating the pork, I set it on the grill and let it slowly smoke for about 1 to 2 hours.

Cook time can vary, so I always keep an eye on it.

To grill the tenderloin, I bump up the temperature to 400°F for a quicker cook. Flipping the meat every 6 to 8 minutes ensures it grills evenly on all sides.

Checking for Doneness

To ensure my pork tenderloin is perfectly cooked, I rely on a meat thermometer to check the internal temperature.

The goal is to reach 145°F. At this temperature, the pork should be slightly pink in the center and very juicy.

I insert the thermometer into the thickest part of the tenderloin. This simple step ensures my pork is neither undercooked nor overcooked.

Overcooking can dry out the meat, so hitting the right temperature is key.

Once I achieve the perfect temperature, I let the pork rest for about 5 minutes.

This brief rest period helps the meat retain its juices, making every bite tender and flavorful.

If I have leftovers, I make sure to store them properly and reheat gently to avoid drying them out.

Frequently Asked Questions

Let’s explore some key details about cooking pork tenderloin on a Traeger. From cooking times to keeping the meat moist, these specifics will help ensure your dish turns out perfectly every time.

How long should a pork tenderloin be cooked on a Traeger at 350°F?

Cooking a pork tenderloin at 350°F on a Traeger usually takes about 20-30 minutes. This can vary depending on the size of the tenderloin and the surrounding weather conditions. It’s always a good idea to check the internal temperature to make sure it’s safe to eat.

At what internal temperature is a smoked pork tenderloin considered done?

A smoked pork tenderloin is considered done when it reaches an internal temperature of 145°F. This ensures the meat is cooked through but still juicy. Use a meat thermometer to check the temperature accurately to avoid over or undercooking.

What are some recommended marinades for a smoked pork tenderloin?

Popular marinades for smoked pork tenderloin include a mix of soy sauce, garlic, and brown sugar.

Other options feature a blend of olive oil, lemon juice, and rosemary. For a unique taste, you can try a cocoa-based marinade, as suggested by Traeger Grills.

How can you keep a pork tenderloin moist while smoking it on a pellet grill?

To keep a pork tenderloin moist while smoking, consider brining it before cooking.

Brining involves soaking the meat in a solution of water, salt, and sometimes sugar for a few hours. This helps the meat retain moisture during the smoking process, as explained on Crave the Good.

Is it necessary to wrap pork tenderloin during the smoking process?

It’s not necessary to wrap the pork tenderloin during smoking, but doing so can help keep it moist.

Wrapping the tenderloin in foil partway through the cooking process can trap juices and flavors, resulting in a juicier end product.

What are the differences in cooking times for a pork tenderloin smoked at various temperatures like 250°F, 300°F, and 400°F?

Cooking times for pork tenderloin vary with temperature. At 250°F, it might take 2-3 hours. At 300°F, expect about 1.5-2 hours. At 400°F, the tenderloin could be done in 20-30 minutes. Always use a meat thermometer to ensure it reaches 145°F internally, as suggested by the Traeger Grills.