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  • Spice-Rubbed Pork Tenderloin
 
  • Spice-Rubbed Pork Tenderloin
 

Spice-Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin
0.0
0.00Spice-Rubbed Pork Tenderloin
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  • Difficulty2/5
  • Prep time2 hrs
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodAlder

Planking tenderloin helps the smoky flavor permeate the spiced slab of delicious meat.

Ingredients

  • 2, 1 lb. Pork Tenderloins
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Black Pepper
  • 2 tsp. Cumin
  • 1 tsp. Ancho Chile Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Kosher Salt
  • 1/4 tsp. Garlic Powder
  • 1 Tbsp. Brown Sugar
  • 1/4 tsp. Dry Mustard
  • Olive Oil, as needed
  • 2 Cedar Planks
  • 2, 1 lb. Pork Tenderloins
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Black Pepper
  • 2 tsp. Cumin
  • 1 tsp. Ancho Chile Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Kosher Salt
  • 1/4 tsp. Garlic Powder
  • 1 Tbsp. Brown Sugar
  • 1/4 tsp. Dry Mustard
  • Olive Oil, as needed
  • 2 Cedar Planks

Preparation

Plan ahead! This recipe requires overnight time. Soak the cedar planks in water for at least 2 hours to overnight.

Mix together all of the dry spices and brown sugar in a small bowl.

Lightly drizzle the tenderloins with olive oil and rub with the spice mixture. Let sit for 30 minutes.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place the soaked cedar planks on the grill, close lid, and allow to heat for 3 minutes. Flip the planks and place a pork tenderloin on the heated side of each plank.

Grill the tenderloins for 15 to 20 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer.

Tent the tenderloins with foil and let rest for 5 minutes before slicing and serving. Enjoy!

  • Difficulty2/5
  • Prep time2 hrs
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodAlder

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