Pork Loin

The juiciest, most flavorful pork loin you'll ever taste!

Recommended Pellets: Alder, Apple, Cherry, Hickory, Maple, Pecan

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• HOLIDAY HAM W/ APPLE & BOURBON GLAZE

  

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• ALL-AMERICAN BBQ SPARERIBS

  

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• TRAEGER PULLED PORK

  

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• SWEET 'N SMOKY BARBECUED RIBS

  

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• PORK ROAST WITH A BEER AND HONEY-MUSTARD GLAZE

  

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• BBQ MAPLE BAKED BEANS WITH BACON

  

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• APRICOT GLAZED BREAKFAST SAUSAGES

  

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• MAPLE & BROWN SUGAR BACON

  

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• FRESH HOLIDAY HAM WITH MUSTARD SAUCE

  

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• STUFFED CROWN ROAST OF PORK

  

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• PORCHETTA

  

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• CUBAN SANDWICH (CUBANO)

  

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• GRILLED PORK CHOPS WITH CITRUS VINAIGRETTE

  

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• SMOKED PORK TENDERLOINS

  

  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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• BUFFALO PORK TENDERLOIN

  

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• PORK LOVER' S BAKED BEANS

  

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• PORK TENDERLOIN WITH APPLE JELLY GLAZE

  

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• PICKLE BRINED PORK CHOPS

  

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• PICKLE BRINED PORK CHOPS

  

  This was an idea born of frugality. We helped cook at a charity event where pulled pork sandwiches were served with excellent dill pickle spears. At the end of the day, there was a huge bucket of pickle brine left. We couldn’t stand to see it discarded. We started tentatively with pork chops, and loved them. As you can imagine, we’ll post more pickle-brined pork recipes, including one for pulled pork. Waste not, want not!

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• MINI SAUSAGE ROLL

  

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• HOLIDAY HAM WITH APPLE CIDER GLAZE

  

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• TUSCAN MEATLOAF

  

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• BRUNSWICK STEW

  

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• BEER BRAISED PORK SHANK

  

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• HOME-CURED BOURBON BACON

  

  Our first project when Traeger introduced its Cold Smoker was to cure and smoke our own bacon. We couldn’t believe how easy it was! The hardest part was finding raw pork belly. But with a few days’ notice, your local butcher should be able to source some for you. Pink curing salt can be found online or at sporting goods stores that cater to outdoorsmen. If you do not own Traeger’s Cold Smoker attachment, follow the instructions below and simply smoke your bacon at 180 to 200 degrees F on your Traeger until the bacon reaches an internal temperature of 150 degrees F, 1-1/2 to 2 hours, depending on its thickness.

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• APRICOT-GLAZED HAM

  

  The saltiness of the ham and the sweetness of the apricot glaze go together perfectly. With the exception of fresh hams or country-style hams, most hams are sold precooked. So you only have to reheat them to an internal temperature of 135 to 140 to serve. Leftovers make wonderful sandwiches, of course.

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• LYNCHBURG BACON

  

  Bacon like you’ve never had it—soaked in Tennessee’s pride and joy, dredged in a sweet-savory flour mixture, and baked on the Traeger.

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• PORK TENDERLOIN WITH APPLE JELLY GLAZE

  

  If you really like the taste of cinnamon, melt a few red cinnamon candies with the jelly!

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• CARNITAS

  

  Carnitas, which means “little meats,” are popular throughout Mexico. They can be found on street corners, humble taquerias, and in markets. Chunks of pork shoulder are slowly braised in liquid until tender, then fried in a small amount of lard until browned and crispy on the outside. If desired, you can cook the pork until tender up to three days ahead, and then fry the meat just before serving.

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• SMOKED SCOTCH EGGS

  

  The London-based food purveyor Fortnum & Mason claims to have invented Scotch eggs for wealthy travelers in 1738. But earlier versions of this portable snack can be traced to India. In any case, Scotch eggs are usually deep-fried. We happen to love an alternative method—smoking and baking the sausage-covered eggs on a Traeger. We recommend you make only as many as you and your family or guests can eat at one sitting. Chilled, the egg whites and sausage coating separate from each other.

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• SIMPLE SMOKED RIBS

  

  Simple to prepare, and fall off the bone tender and delicious!

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• QUICK RIBS (LESS THAN 3 HOURS)

  

  Full of smokey flavor, and fall off the bone tender in less than 3 hours!

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