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Trim excess fat and silver skin from tenderloin; set aside. Combine olive oil, rosemary, garlic, salt and pepper in a small bowl and mix well.
Coat tenderloins with rub; set aside.
Lay four or five 8-inch pieces of butcher's twine, two incehs apart, horizontally on work surface.
Lay a few slices of bacon or pancetta perpendicular on top of twine.
Lay one slice of prosciutto ham on top of bacon/pancetta.
Place the tenderloin on top of the prosciutto.
Lay one to two more slices of prosciutto ham and then bacon or pancetta on top of pork; bring ends of twine up and over the pork. Tie snug, but not too tight as to squeeze the tenderloin.
Repeat with the second tenderloin.
Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to High. Allow the grill to preheat for 10-15 minutes. Place the tenderloins directly on the grill grate and roast with the lid closed for 16-18 minutes, turning once until internal temperature reads 145 degrees F when inserted into the thickest part of the loin.
Remove from the grill and allow to rest for at least 5 minutes before removing the strings and slicing. Drizzle with extra olive oil and salt and pepper.
Traeger Grill and Baldface Lodge Combine Forces