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Smoked Citrus & Polenta Pork Tenderloin

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Danny Venerus’ deliciously smoky pork tenderloin recipe dominated the bracketology to win the Hostmasters championship. There’s no better way to enjoy watching March Madness than serving up an award-winning meat.

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  • 1 Cup dark brown sugar

  • 1/2 Teaspoon smoked paprika

  • 1/2 Teaspoon ground cumin

  • 1/2 Teaspoon dried fennel seed

  • 1/2 Teaspoon cayenne pepper

  • 3 Clove garlic

  • 1 Grapefruit, zested, supremed

  • 1/2 Teaspoon salt

  • 1 pork tenderloin

  • 1/2 Cup chicken stock

  • 1/2 Polenta, tube

  • olive oil spray

  • 1/4 Cup Dijon mustard

  • 1/4 Cup extra-virgin olive oil

  • 1/4 Cup honey

  • 2 Cup Salad Greens, mixed

  • 1

    When ready to cook, start the Traeger and set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

    : 225 ˚F

  • 2

    Puree 1/2 cup brown sugar, paprika, cumin, fennel, cayenne, garlic, zest of 1 grapefruit, all grapefruit segments, and salt in food processor until very smooth. Reserve 1/4 cup for grapefruit sauce, then transfer mixture to large bowl.

    • 1 Cup dark brown sugar

    • 1/2 Teaspoon smoked paprika

    • 1/2 Teaspoon ground cumin

    • 1/2 Teaspoon dried fennel seed

    • 1/2 Teaspoon cayenne pepper

    • 3 Clove garlic

    • 1 Grapefruit, zested, supremed

    • 1/2 Teaspoon salt

  • 3

    Add pork tenderloin to bowl and completely cover all sides of meat. Wrap with plastic wrap and leave for 15 minutes at room temperature.

    • 1 pork tenderloin

  • 4

    For the grapefruit sauce, combine 1/4 cup reserved marinade with 1/2 cup chicken stock in a BBQ safe pot or bowl. Place on Traeger grill.

    • 1/2 Cup chicken stock

  • 5

    Place tenderloin on Traeger for approximately 3 hours, or until the pork reaches an internal temperature of 145 degrees F.

    : 225 ˚F

    : 145 ˚F

  • 6

    Meanwhile, slice 1/2 inch disk shipped slices of polenta. Spray tops with olive oil cooking spray, spread dijon mustard on each disk, and divide remaining 1/2 cup of brown sugar on each disk.

    • 1/2 Polenta, tube

    • As Needed olive oil spray

    • 1/4 Cup Dijon mustard

  • 7

    At the 2 hour mark, place the polenta disks on the grill evenly spaced for approximately 1 hour, or until disks have crispy edges.

    : 225 ˚F

  • 8

    Vinaigrette: Thoroughly mix together grapefruit juice, olive oil and honey. Set aside.

    • 1/4 Cup extra-virgin olive oil

    • 1/4 Cup honey

  • 9

    Once pork tenderloin has reached 145 degrees F, remove from grill and let rest for 10 minutes before slicing into 1/2 inch medallions.

  • 10

    To serve, place pork medallions on top of a polenta slices. Drizzle greens with vinaigrette. Enjoy!

    • 2 Cup Salad Greens, mixed