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  • Smoked Citrus & Polenta Pork Tenderloin
 
  • Smoked Citrus & Polenta Pork Tenderloin
 

Smoked Citrus & PolentaPork Tenderloin

Smoked Citrus
0.0
0.00Smoked Citrus
|
  • Difficulty3/5
  • Prep time15 mins
  • Cook time3 hrs
  • Serves4 - 6
  • HardwoodCherry

Danny Venerus’ deliciously smoky pork tenderloin recipe dominated the bracketology to win the Hostmasters championship. There’s no better way to enjoy watching March Madness than serving up an award winning meat.

Ingredients

  • 1 Pork Tenderloin, silver skin removed
  • 1/4 cup Dijon Mustard
  • 1 cup, divided use Dark Brown Sugar
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Fennel Seed
  • 1/2 tsp. Cayenne Pepper
  • 1/4 cup Olive Oil
  • 8 shots Olive Oil Spray
  • 1/4 cup Honey
  • 2 cups Organic Spring Mix
  • 3 cloves Garlic
  • 1 large Grapefruit, zested and supremed
  • 1/2 tsp Salt
  • 1/2 tsp. Black Pepper
  • 1/2 cup Chicken Stock
  • 1/2 tube Polenta
  • 1 Pork Tenderloin, silver skin removed
  • 1/4 cup Dijon Mustard
  • 1 cup, divided use Dark Brown Sugar
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Fennel Seed
  • 1/2 tsp. Cayenne Pepper
  • 1/4 cup Olive Oil
  • 8 shots Olive Oil Spray
  • 1/4 cup Honey
  • 2 cups Organic Spring Mix
  • 3 cloves Garlic
  • 1 large Grapefruit, zested and supremed
  • 1/2 tsp Salt
  • 1/2 tsp. Black Pepper
  • 1/2 cup Chicken Stock
  • 1/2 tube Polenta

Preparation

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Puree 1/2 cup brown sugar, paprika, cumin, fennel, cayenne, garlic, zest of 1 grapefruit, all grapefruit segments, and salt in food processor until very smooth. Reserve 1/4 cup for grapefruit sauce, then transfer mixture to large bowl.

Add pork tenderloin to bowl and completly cover all sides of meat. Wrap with plastic wrap and leave for 15 minutes at room temperature.

For the grapefruit sauce, combine 1/4 cup reserved marinade with 1/2 cup chicken stock in a BBQ safe pot or bowl. Place on Traeger grill.

Place tenderloin on Traeger for approximately 3 hours, or until the pork reaches an internal temperature of 145 degrees F.

Meanwhile, slice ½” disk shipped slices of polenta. Spray tops with olive oil cooking spray, spread dijon mustard on each disk, and divide remaining 1/2 cup of brown sugar on each disk.

At the 2 hour mark, place the polenta disks on the grill evenly spaced for approximately 1 hour, or until disks have crispy edges.

Vinaigrette: Thoroughly mix together grapefruit juice, olive oil and honey. Set aside.

Once pork tenderloin has reached 145 degrees F, remove from grill and let rest for 10 minutes before slicing into 1/2 inch medallions

To serve, place pork medallions on top of a polenta slices. Drizzle greens with vinaigrette. Enjoy!

 

  • Difficulty3/5
  • Prep time15 mins
  • Cook time3 hrs
  • Serves4 - 6
  • HardwoodCherry

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