Roasted Pork Tenderloin with Garlic and Herbs

Step

• 1

  Using a sharp knife, trim both tenderloins of extra fat or silver-skin.

  500 ˚F / 260 ˚C

  Ingredients

  • 2  (1 lb each) pork tenderloins

• 2

  In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, thyme, rosemary, soy sauce, salt, pepper, and red pepper flakes.

  Ingredients

  • 6 Clove garlic, peeled

  • 1  lemon, juice and zest of half, remaining half thinly sliced

  • 2 Sprig fresh thyme, stripped, plus more for garnish

  • 1 Sprig fresh rosemary, stripped, plus more for garnish

  • 1 Tablespoon soy sauce

  • 2 Teaspoon coarse salt

  • 1 1/2 Teaspoon ground black pepper

  • 1 Pinch red pepper flakes, optional

  • 1/4 Cup extra-virgin olive oil

• 3

  Rub the garlic paste over both tenderloins, covering all surfaces. If desired, cover the pork tightly with plastic wrap and refrigerate for up to 8 hours before grilling.

• 4

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 5

  Let the meat rest for 5 minutes before carving into slices. Enjoy!

• 6

  Arrange the tenderloins directly on the grill grate and roast for 15 minutes.

• 7

  Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145℉.

  500 ˚F / 260 ˚C

  145 ˚F / 63 ˚C

• 8

  Let the meat rest for 5 minutes before carving into slices. Enjoy!