By Traeger Kitchen
Inspired by the Bluegrass state, this pork tenderloin marinade features Kentucky’s drink of choice.
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|2||(1 1/4 lb) pork tenderloins|
|1/3 Cup||Kentucky bourbon or apple juice|
|1/4 Cup||soy sauce, preferably low-sodium|
|1/4 Cup||brown sugar|
|2 Tablespoon||Dijon mustard|
|2 Teaspoon||Worcestershire sauce|
|1 Teaspoon||freshly ground black pepper|
|1 Medium||yellow onion, chopped|
|2||cloves garlic, minced|
With a sharp knife, trim and discard any silverskin from the tenderloins. Place the tenderloins in a large resealable plastic bag.
2 (1 1/4 lb) pork tenderloins
Make the marinade. In a small bowl, add the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, and pepper, and whisk to combine. Stir in the onion and garlic. Pour over the tenderloins, seal the bag, and refrigerate for 8 hours or overnight.
1/3 Cup Kentucky bourbon or apple juice
1/4 Cup soy sauce, preferably low-sodium
1/4 Cup brown sugar
2 Tablespoon Dijon mustard
2 Teaspoon Worcestershire sauce
1 Teaspoon freshly ground black pepper
1 Medium yellow onion, chopped
2 cloves garlic, minced
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Remove the pork from the marinade and scrape off any solid ingredients (onions or bits of garlic). Discard the marinade.
Insert the probe into the center of the tenderloin. Place the tenderloins directly on the grill grates, close the lid, and cook for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature reaches 145°F. (The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160°F).
400 ˚F / 204 ˚C
145 ˚F / 63 ˚C
Remove the pork from the grill and transfer to a cutting board. Let rest for 5 minutes before slicing on a diagonal into 1/2-inch-thick slices. Enjoy!