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Asian-Style Pork Tenderloin

10

15

Cherry

Garlic and ginger notes set the stage for the star ingredient: Sambal, a Malaysian condiment that adds a dark, savory flavor to the meaty tenderloin.

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  • 2 Tablespoon Canola oil

  • 2 Tablespoon Sambal Oelek

  • 1 Teaspoon sesame oil

  • 1 Teaspoon fresh garlic, minced

  • 1 Teaspoon fresh ginger, grated

  • 1 Teaspoon fish sauce

  • 1 Teaspoon soy sauce

  • 1/4 Cup Brown sugar

  • 2 (8-10 oz) pork tenderloins, silverskin removed

  • 1

    In a resealable bag, add the canola oil, Sambal, sesame oil, garlic, ginger, fish sauce, soy sauce, and brown sugar. Combine all the ingredients together. Add the tenderloins into the marinade, seal the bag, and transfer to the refrigerator for 30 minutes.

    • 2 Tablespoon Canola oil

    • 2 Tablespoon Sambal Oelek

    • 1 Teaspoon sesame oil

    • 1 Teaspoon fresh garlic, minced

    • 1 Teaspoon fresh ginger, grated

    • 1 Teaspoon fish sauce

    • 1 Teaspoon soy sauce

    • 1/4 Cup Brown sugar

    • 2 (8-10 oz) pork tenderloins, silverskin removed

  • 2

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

    450 ˚F

  • 3

    Remove the tenderloins from the marinade, discarding the marinade.
  • 4

    Insert the probe horizontally into the thickest part of the tenderloin. Place the tenderloins directly on the grill grates. Close the lid and cook, occasionally turning so all sides have grill marks, and the internal temperature reaches 145°F or desired doneness.

    450 ˚F

    145 ˚F

  • 5

    Remove the tenderloins from the grill and let rest for 10 minutes before slicing. Enjoy!

Cooking Notes

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