Do not confuse pork tenderloin with the large pork loin roasts sold at many supermarkets and big box stores. A pork tenderloin is typically only two inches in diameter. With the exception of a bit of silverskin, which we recommend you trim off, there is virtually no waste. For a great appetizer, chill the smoked tenderloins, then slice thinly and serve on rye or pumpernickel cocktail breads with a smear of mustard and pickled onions.

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  • 2 pork tenderloins, trimmed of silverskin (see Note below), each about 1-1/4 to 1-1/2 pounds
  • 1/2 cup apple juice or cider
  • 3 tablespoons honey, warmed
  • Traeger's Sweet Rub


Drain the tenderloins and pat dry if they came in a vacuum-sealed package with liquid. Combine the apple juice and honey in a small bowl and brush over the outside of the tenderloins. Season the meat generously with the rub. If desired, cover with plastic wrap and refrigerate for 2 to 3 hours. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the tenderloins on the grill grate and smoke until the internal temperature of the pork is at least 145 degrees F (medium-rare), 2-1/2 to 3 hours. Let rest for 5 minutes before slicing. The pork may be served hot, cold, or at room temperature.