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Lay the tenderloin on a large piece of plastic wrap.
Combine the mustard, garlic, and bourbon in a small bowl. Slather the mixture evenly all over the tenderloin. Allow to sit at room temperature for 1 hour.
Unwrap the plastic wrap and generously season the tenderloin on all sides with the salt and ground black and green peppercorns.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Arrange the tenderloin directly on the grill grate and smoke for 1 hour. Increase the grill temperature to 400F and roast the tenderloin until the internal temperature is 130F on an instant-read meat thermometer, 20 to 30 minutes, depending on the thickness of the tenderloin. Do not overcook.
Let rest for 10 minutes; carve into thin slices. Enjoy!