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Kentucky Pork Tenderloin

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort

Pellets

Hickory

Inspired by the Bluegrass state, this pork tenderloin marinade features Kentucky’s drink of choice.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 2 Whole pork tenderloin, silverskin removed

  • 1/3 Cup Kentucky bourbon or apple juice

  • 1/4 Cup low sodium soy sauce

  • 1/4 Cup brown sugar

  • 2 Tablespoon Dijon mustard

  • 2 Teaspoon Worcestershire sauce

  • 1 Teaspoon finely ground black pepper

  • 1 Medium yellow onion, chopped

  • 2 Clove garlic

Steps

  • 1

    With a sharp knife, trim and discard any silverskin from the tenderloins. Place the tenderloins in a large resealable plastic bag.

    Ingredients

    • 2 Whole pork tenderloin, silverskin removed

  • 2

    Make the marinade. In a small bowl, add the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, and pepper. Whisk to combine. Stir in the onion and garlic. Pour over the tenderloins, seal the bag, and refrigerate for 8 hours or overnight.

    Ingredients

    • 1/3 Cup Kentucky bourbon or apple juice

    • 1/4 Cup low sodium soy sauce

    • 1/4 Cup brown sugar

    • 2 Tablespoon Dijon mustard

    • 2 Teaspoon Worcestershire sauce

    • 1 Teaspoon finely ground black pepper

    • 1 Medium yellow onion, chopped

    • 2 Clove garlic

  • 3

    When ready to cook, set the Traeger temperature to 400 °F and preheat with the lid closed for 15 minutes.
  • 4

    Remove the pork from the marinade and scrape off any solid ingredients (onions or bits of garlic). Discard the marinade.

    Grill500 ˚F

    Probe145 ˚F

  • 5

    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).
  • 6

    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!

Cooking Notes

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