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Roasted Pork Tenderloin with Garlic and Herbs

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25

Mesquite

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

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  • 2 (1 lb each) pork tenderloins

  • 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

  • 1

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

    500 ˚F

    • 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.

    • 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

  • 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

    145 ˚F

  • 8

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