Traeger - Smoked Pork Tenderloin

This smoked pork tenderloin recipe, cooked on the Traeger, is seasoned with Ranch & Rifle's BBQ Rub for a perfect blend of smoky, savory, and slightly sweet flavors. This tenderloin is simple to prepare, and the Traeger adds a beautiful smoky depth that makes it irresistibly juicy and flavorful.

Ingredients

• Pork Tenderloin: 1-1½ pounds

• Olive Oil: 1-2 tbsp

• Ranch & Rifle's BBQ Rub: 2-3 tbsp

• Apple Juice or Apple Cider Vinegar: ¼ cup (for basting, optional)

Optional Garnishes:

• Fresh chopped parsley for color

• Extra BBQ sauce for serving

Instructions

1. Preheat the Traeger

   • Set your Traeger or pellet grill to 225°F and allow it to preheat with the lid closed for 10-15 minutes.

   • For a flavorful smoke, use a mild wood pellet like apple, cherry, or hickory, which complements pork well without overpowering it.

2. Prepare the Pork Tenderloin

   • Pat the pork tenderloin dry with paper towels to help the rub adhere well.

   • Rub the tenderloin with olive oil, coating it evenly to create a base for the seasoning.

   • Generously apply Ranch & Rifle's BBQ Rub to the entire tenderloin, pressing it in for full coverage.

3. Smoke the Pork Tenderloin

   • Place the seasoned pork tenderloin directly on the Traeger grill grates.

   • Close the lid and smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.

   • After the first half-hour of smoking, lightly baste the tenderloin with apple juice or apple cider vinegar for added moisture and a subtle sweetness.

4. Rest the Tenderloin

   • Once the pork tenderloin has reached the desired temperature, carefully remove it from the grill and let it rest on a cutting board, covered loosely with foil, for about 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and flavorful result.

5. Slice and Serve

   • Slice the tenderloin into medallions, about ½-inch thick.

   • Arrange on a serving platter, optionally garnishing with fresh parsley and a side of BBQ sauce for dipping.

Tips

• For Extra Flavor: Sprinkle a light dusting of Ranch & Rifle's BBQ Rub over the tenderloin after slicing to enhance the seasoning.

• Serving Suggestions: Pair with grilled vegetables, roasted potatoes, or coleslaw for a complete meal.

• To Store Leftovers: Refrigerate any leftover tenderloin in an airtight container for up to 3 days. Reheat gently to avoid drying out.

Enjoy the perfect balance of smoky, tender pork enhanced by Ranch & Rifle’s BBQ Rub!