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Brine: The morning before making the soup, combine water, kosher salt, brown sugar, black pepper, garlic powder, and dried thyme in a large pot.
Turn stovetop onto high heat. Once salt and sugar have diluted, take mixture off heat. Add 5 cups of ice to the brine to completely cool.
When brine has cooled to room temperature, put pork tenderloin into the brine. Refrigerate for 6-8 hours.
After pork has set in brine at least 6 hrs, take out and rinse well. Pat dry with a paper towel and season with Traeger Pork and Poultry shake.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place pork on the grill. After 15 minutes, rotate pork loin and cook for an additional 10 minutes. Pull pork from the grill and make sure it is cooked through. Slice very thin.
Pho: In a large pot, boil 3 cups water. As water comes to a boil, add two packs of Ramen and turn off heat. Add 1 Ramen seasoning pack and stir. Add white sugar, fish sauce and a pinch of pepper flakes to the mixture.
Combine noodles, broth, pork and desired toppings. Serve. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces