Skip to Main Content
  • Get a grill in time for the Big Game!  |Shop Pellet Grills  |  Order by:  1days22hours51minutes56seconds
Pork Tenderloin With Apple Jelly Glaze

Pork Tenderloin With Apple Jelly Glaze

By Traeger Kitchen

Pig is more than just bacon, this savory apple-glazed pork tenderloin recipe is sauced and grilled in a flash. Serve it up at any sit-down gathering, and let people slice their own thick and juicy servings as large and in charge as they like.

Prep Time

10 Minutes

Cook Time

30 Minutes

Pellets

Cherry

Ingredients

How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
Glaze
1/2 Cup apple jelly
1 Tablespoon unsalted butter
1 Tablespoon Dijon-style or yellow mustard
1 1/2 Teaspoon apple cider vinegar
1 Teaspoon Worcestershire sauce
1/8 Teaspoon ground cinnamon
main
2 Pound (3/4 lb) pork tenderloins, trimmed of excess fat and silverskin
As Needed Salt
As Needed Freshly ground black pepper

Steps

  • 1

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

    375 ˚F / 191 ˚C

  • 2

    Make the glaze. In a small saucepan on the stovetop over low heat or in a microwave-safe container in the microwave, melt the apple jelly. Add the butter and stir until it melts. Whisk in the mustard, vinegar, Worcestershire sauce, and cinnamon. Set aside.

    Ingredients
    • 1/2 Cup apple jelly

    • 1 Tablespoon unsalted butter

    • 1 Tablespoon Dijon-style or yellow mustard

    • 1 1/2 Teaspoon apple cider vinegar

    • 1 Teaspoon Worcestershire sauce

    • 1/8 Teaspoon ground cinnamon

  • 3

    Season the tenderloins on all sides with salt and pepper.

    Ingredients
    • 2 Pound (3/4 lb) pork tenderloins, trimmed of excess fat and silverskin

    • As Needed Salt

    • As Needed Freshly ground black pepper

  • 4

    Insert the probe into the center of the thickest part of the tenderloin. Place the pork tenderloins directly on the grill grates, close the lid and cook, turning once, for 20 minutes. With a basting brush, coat each tenderloin with the glaze. Cook for 10 minutes more, or until the internal temperature of the pork reaches 145°F. (The pork will still be slightly pink in the center at that temperature. If you prefer your pork to be well-done, cook it to an internal temperature of 160°F.)

    375 ˚F / 191 ˚C

    145 ˚F / 63 ˚C

  • 5

    Remove the tenderloins from the grill, transfer to a cutting board and apply another coat of the glaze. Let rest for three minutes, then cut into slices for serving. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.

Your Cart


Your Cart