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Cocoa-Crusted Pork Tenderloin

30

25

Hickory

Traeger Cocoa-Crusted Pork Tenderloin is your new wood-fired weakness, marinated in the bold taste of cocoa, and seared to juicy perfection. They say, “go big or go home”, but we are going big and staying home, with a heaping helping of this on the Traeger tonight.

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  • 1 pork tenderloin

  • 1/2 Teaspoon Fennel, ground

  • 2 Teaspoon unsweetened cocoa powder

  • 1 Teaspoon smoked paprika

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1 Tablespoon extra-virgin olive oil

  • 3 green onions, thinly sliced

  • 1

    With a paring knife, remove the silver skin and connective tissue from the loin. In a small mixing bowl, combine the remaining ingredients, making paste. Rub the paste on the pork loin, and refrigerate for 30 minutes.

    • 1 pork tenderloin

    • 1/2 Teaspoon Fennel, ground

    • 2 Teaspoon unsweetened cocoa powder

    • 1 Teaspoon smoked paprika

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon black pepper

    • 1 Tablespoon extra-virgin olive oil

  • 2

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    450 ˚F

  • 3

    Place the loin on the front of the grill and sear it on all sides. After it has been seared, reduce the temperature to 350°F and move the pork to the center of the grill.

    350 ˚F

  • 4

    Continue to cook for 10- 15 minutes, or until it has reached an internal meat temp of 145°F for medium to medium well.

    145 ˚F

  • 5

    Once it has cooked, remove it from the grill and let rest for at least 8 to 10 minutes before slicing. Garnish with green onions. Enjoy!

    • 3 green onions, thinly sliced

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