BUFFALO PORK TENDERLOIN
We just can’t help ourselves. We love the flavors that Mrs. Bellissimo put together for her son and his friends that epic night in the 1960s in Buffalo, New York. She only had chicken wings to work with. We can do better.
- 2 pork tenderloins, each about 12 to 15 ounces
- Traeger Cajun Rub, or your favorite barbecue rub
- 6 tablespoons butter (3/4 stick), melted
- 6 tablespoons Louisiana-style hot sauce
Trim any silverskin from the tenderloins with a sharp knife. Combine the melted butter and the hot sauce and roll the tenderloins in the mixture. 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 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature is 145 degrees F when read on an instant-read meat thermometer. (The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160 degrees F.) Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2-inch slices.