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Grilled Lemon Pepper Pork Tenderloin

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Apple

Experience the wood-fired difference with this grilled lemon pepper pork tenderloin. Tenderloin on a Traeger means you can count on juicy, perfectly cooked pork every time. Add a zesty lemon pepper marinade, plus pure hardwood flavor, and you’ll be in hog heaven.

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  • Zest of 2 lemons

  • 1 Clove garlic clove, minced

  • 1 Teaspoon minced fresh parsley

  • 1 Teaspoon lemon juice

  • 1/4 Teaspoon freshly ground black pepper

  • 1/2 Teaspoon Kosher salt

  • 2 Tablespoon Olive oil

  • 1 (2 lb) pork tenderloin

  • 1

    In a small bowl, whisk together the olive oil, lemon zest and juice, garlic, parsley, salt, and pepper.

    • Zest of 2 lemons

    • 1 Clove garlic clove, minced

    • 1 Teaspoon minced fresh parsley

    • 1 Teaspoon lemon juice

    • 1/4 Teaspoon freshly ground black pepper

    • 1/2 Teaspoon Kosher salt

    • 2 Tablespoon Olive oil

  • 2

    Trim any silverskin and excess fat from the tenderloin. Place the pork in a large resealable bag. Pour the marinade over the tenderloin and seal the bag, making sure the pork is well coated. Transfer to the refrigerator and marinate for at least 2 hours, or up to 8 hours.

    • 1 (2 lb) pork tenderloin

  • 3

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 4

    Remove the tenderloin from the bag and discard the marinade.
  • 5

    Place the tenderloin directly on the grill grates. Insert the probe into the center of the tenderloin. Close the lid and cook, flipping once halfway through, until the internal temperature reaches 145°F, 15-20 minutes.

    375 ˚F

    145 ˚F

  • 6

    Remove the tenderloin from the grill and let rest for 5-10 minutes before slicing. Enjoy!

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