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Roasted Pork Tenderloin with Garlic and Herbs

Roasted Pork Tenderloin with Garlic and Herbs

By Traeger Kitchen

Garlic, herb, and citrus flavors are the perfect complement to this pork cut. Roast the tenderloin over mesquite hardwood for a tender, flavorful finish.

Prep Time

10 Minutes

Cook Time

25 Minutes

Pellets

Mesquite

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
2 (1 lb each) pork tenderloins
1 lemon
6 garlic cloves
2 Sprig fresh thyme, leaves only, plus more for garnish
1 Sprig fresh rosemary, leaves only, plus more for garnish
1 Tablespoon soy sauce
2 Teaspoon kosher salt
1 1/2 Teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)
1/4 Cup extra-virgin olive oil
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
2 (1 lb each) pork tenderloins
1 lemon
6 garlic cloves
2 Sprig fresh thyme, leaves only, plus more for garnish
1 Sprig fresh rosemary, leaves only, plus more for garnish
1 Tablespoon soy sauce
2 Teaspoon kosher salt
1 1/2 Teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)
1/4 Cup extra-virgin olive oil

Steps

  • 1

    Using a sharp knife, trim any excess fat or silver skin from the tenderloins.

    Ingredients
    • 2  (1 lb each) pork tenderloins

  • 2

    Cut the lemon in half and zest and juice one of the halves. Thinly slice the remaining half and set aside.

    Ingredients
    • 1  lemon

  • 3

    Add the lemon zest and juice to a mini food processor or blender, along with the garlic, thyme leaves, rosemary leaves, soy sauce, salt, black pepper, and red pepper flakes, if using. Pulse until the garlic and herbs are finely chopped. With the processor running, slowly drizzle in the olive oil until a paste forms.

    Ingredients
    • 6  garlic cloves

    • 2 Sprig fresh thyme, leaves only, plus more for garnish

    • 1 Sprig fresh rosemary, leaves only, plus more for garnish

    • 1 Tablespoon soy sauce

    • 2 Teaspoon kosher salt

    • 1 1/2 Teaspoon freshly ground black pepper

    • Pinch red pepper flakes (optional)

    • 1/4 Cup extra-virgin olive oil

  • 4

    Rub the garlic and herb paste all over both tenderloins. Cover the pork tightly with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.

  • 5

    When ready to cook, set the Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 6

    Arrange the pork directly on the grill grates. Insert the probe into the thickest part of a tenderloin. Close the lid and roast for 15 minutes, then flip and continue roasting until the internal temperature reaches 145°F, 10-15 minutes more.

    450 ˚F / 232 ˚C

    145 ˚F / 63 ˚C

  • 7

    Remove the pork from the grill and let rest for 5 minutes before carving. Enjoy!

Cooking Notes

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