Étapes

• Step 1

  Using a sharp knife, trim both tenderloins of extra fat or silver-skin.

  Ingrédients

  • 2  (1 lb each) pork tenderloins

• Step 2

  In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, thyme, rosemary, soy sauce, salt, pepper, and red pepper flakes.

  Ingrédients

  • 6 Clove garlic, peeled

  • 1  lemon, juice and zest of half, remaining half thinly sliced

  • 2 Sprig fresh thyme, stripped, plus more for garnish

  • 1 Sprig fresh rosemary, stripped, plus more for garnish

  • 1 Tablespoon sauce soya

  • 2 Teaspoon coarse salt

  • 1 1/2 Teaspoon Poivre noir Moulu

  • 1 Pinch red pepper flakes, optional

  • 1/4 Cup huile d’olive extra vierge

• Step 3

  Rub the garlic paste over both tenderloins, covering all surfaces. If desired, cover the pork tightly with plastic wrap and refrigerate for up to 8 hours before grilling.

• Step 4

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 5

  Let the meat rest for 5 minutes before carving into slices. Enjoy!

• Step 6

  Arrange the tenderloins directly on the grill grate and roast for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 7

  Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145℉.

  450 ˚F / 232 ˚C

  145 ˚F / 63 ˚C

• Step 8

  Let the meat rest for 5 minutes before carving into slices. Enjoy!