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Nuts About Bacon Stuffed Pork Loin

Posted by mmillet on December 9, 2014

Nuts About Bacon Stuffed Pork Loin

Bacon, aparagus, nuts, all rolled into awesome pork pork goodness. How can this not be good? Well take it from us it is, and we suggest this should be on your holiday menu.


PREP TIME: 20 minutes
COOK TIME: about 1 hour and 30 minutes, including smoke time
SERVES: 4 to 6


1 2 to 3 lb. pork loin roast
4 to 6 slices of bacon, cooked (reserve the bacon grease)
4 to 6 asparagus spears, stalk end trimmed
1 teaspoon dried thyme (if using fresh use 1 tablespoon)
1 teaspoon dried oregano (if using fresh use 1 tablespoon)
1/4 cup walnuts, chopped
1/3 cup craisins
1/3 cup parmesan cheese, grated
Butcher's twine
Traeger Pork & Poultry Shake


The trickiest part of this recipe is possibly just cutting it. (Luckily you can just butterfly it open if the following directions prove too complicated.) Start at the thin end of the pork loin roast and make a 45 degree angle cut down halfway into the roast. Then slowly make cuts parallel to the cutting board to open up the loin and create a good amount of surface area that can be loaded with the good stuff.

Season the inside of the pork loin with the Traeger Pork and Poultry Shake.

On one end, layer in all of the fillings starting with the chopped walnuts, craisins, oregano, thyme and asparagus. (It's a good idea to cut and lay down 2 large pieces of butcher's twine that will be used to secure the loin before you start adding in the fillings.)

Next add in the bacon slices, topped with the parmesan cheese, evenly distributed.

Starting at the end with all of the fillings, carefully roll up the pork loin and secure on both ends with butcher's twine.

Roll the pork loin in the reserved bacon grease and season the outside with more of the Pork and Poultry Shake.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes).

Smoke the stuffed pork loin, lid closed, placed directly on the wire rack, for 1 hour.

Remove the pork loin and turn the temperature up to 350 degrees F and allow to preheat for 10 to 15 minutes, lid closed.

Place the loin back on the Traeger and grill for about 30 to 45 minutes or until the temperature reads 135 degrees F on an instant-read thermometer.

Nuts About Bacon Stuffed Pork Loin

Move the pork loin to a plate and tent it with aluminum foil. Let it rest for 15 minutes before slicing and serving.

Nuts About Bacon Stuffed Pork Loin


Nuts about Bacon Stuffed Pork Loin Recipe.docx (12.72 kb)

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Posted by bpaulich on December 9, 2014

Everything You Need To Know About Your Holiday Ham Infographic. This is the ultimate ham guide

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Traeger'ing Christmas 2014 Event Recipes: Salt and Herb Crusted Prime Rib and Dr.Pepper Glazed Ham

Posted by bpaulich on December 8, 2014

   Traegers Salt and Herb Crusted Prime Rib                

Traeger's Salt and Herb Crusted Prime Rib



1 standing prime rib roast (bone-in) 8-10LBS

½ cup kosher salt or sea salt

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

2 tablespoons fresh oregano

8 cloves roasted garlic

2 tablespoons olive oil

1 teaspoons black pepper


Finely chop all the fresh herbs; mix them with the salt, pepper, roasted garlic and olive oil. If your butcher hasn’t already done so, trim the excess fat from around the meat, and remove the  cartilage from around the bones (This is called Frenching). This makes for a spectacular presentation, see video).Make sure to truss it (tie it up), using cotton butchers twine to ensure the bones don’t come apart from the roast while cooking. This also makes it cook evenly.(also see video).

Next, rub the salt, herb mixture completely over the roast, and let it come to room temperature.

When ready to cook, start the Traeger on smoke with lid open until you have a fire (4 to 5 minutes).Set the temperature to 450 degrees, preheat, lid closed 10 to 15 minutes.

Put it inside the grill and sear for 10 minutes on each side to seal in the flavor at 450 degrees. Reduce the temperature to 300 and cook for 2 1/2 to 3 hours, until the internal meat temperature reaches 135 degrees for medium rare.

When it has finished cooking, put the roast on a cutting board, and let it rest for 15 minutes. Remove the twine, carve and enjoy.

Difficulty: 4/5

Prep time: 1 hour

Cook time: 3 hours

Serving size: 10 to 12 people

Recommended wood: Mesquite


Traegers Dr.Pepper Holiday Glazed Ham

Traeger's Dr.Pepper Glazed Holiday Ham




§  1 Whole Spiral Cut Ham

§  Traeger Sweet Rub

§  1 can of pineapple slices

§  1 cup of pineapple juice 

§  3 cups Brown Sugar

§  1/2 cup Spicy Brown Mustard

§  1 can Dr. Pepper Or Coke (not diet)

§  3 Tablespoons Apple Cider Vinegar


Preparation Instructions:


Cover the bottom of the aluminum pan with pineapple slices. Place the ham flat side down on top of the pineapple slices and pour the remainder of the juices from the can of pineapple over the ham. Sprinkle Traeger Sweet Rub over the ham. 


When ready to cook, start your Traeger on Smoke with the lid open until the fire is established  (4 to 5 minutes). Set the temperature to 325 degrees F and preheat.

Once the grill has reached 325, cover the Ham with foil and place in the grill.


While the ham is roasting, heat the brown sugar, mustard, vinegar and soda in a small saucepan until it reaches a boil. Reduce heat and simmer, stirring occasionally for about 15-20 minutes until glaze thickens.


Once the Ham reaches an internal temperature of 130-135 uncover the Ham and turn the grill temperature to high. Brush the glaze all over the ham and sprinkle it with brown sugar and place back in the grill to caramelize. You can apply the glaze more than once during this process if desired. 


Once the ham reaches 145 internal temperature (or 30 minutes) remove from the grill and place the Ham on a cutting board to rest for 15-20 minutes before carving. You don't want to leave the ham uncovered for longer than 30 minutes on high or you risk drying it out. 


Pellets- Apple or Maple

15- 20 servings




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Rib On Your Traeger Grill

Posted by sbulloch on December 8, 2014

Everything You Need To Know About Cooking A Prime Rib On Your Traeger Grill

Prime Rib is delicious. Prime Rib on your Traeger is mind blowing-ly delicious. It's like delicious times infinity to the square root of outstanding.

It's also expensive.

Really expensive.

Because of the cost, many members of Traeger Nation are hesitant to tackle the prime rib on their grills for fear of ruining the roast and wasting their precious cash. We understand the hold-up (I had a mini panic attack the first time I threw a $75 packer brisket on my grill) so we are here to guide you through the ins and outs, ups and downs of cooking a prime rib on your Traeger. From start to finish, we will answer the most common questions we get about smoking the perfect prime rib.


Purchasing your Prime Rib:


What is a prime rib? A prime rib is a large cut of beef from the upper rib section of the steer. The roast can typically be purchased in sections of at least 3 and up to 7 ribs. It is pretty high in price because it is favored for the large amount of fat and marbling (flavor) in the meat.

Should I buy a standing rib roast (bone-in) or a rolled rib roast (boneless and tied)? This is personal preference, but we always prefer a standing rib roast (bone-in). We actually like getting the best of both worlds and have our butcher remove the rib bones for us then tie them back on with butcher string. Cooking a prime rib with the bones on the bottom creates an awesome natural roasting rack and the tender rib meat makes for some good eats the day after your party.

What does prime, choice and select mean in terms of beef quality? Is it worth paying more for prime? USDA Prime is the highest quality of beef. Most often served in fancy steak houses, prime beef is hard to find in a common grocery store. We've had success with our private butcher and let me say, it was worth every penny. If you can't bring yourself to shell out the cash for Prime prime rib, your next best bet is USDA Choice. This grade ranges from good to very high quality and is easily found in higher-end grocery stores. This quality is used most often in restaurants. You can maximize your dollar by purchasing the highest quality of choice you can find at the store. Look for bright red meat with no dark spots and plenty of fatty marbling. Also be sure to check the dates on the package or have your butcher counter cut your roast right before you buy it. Finally, there is USDA Select. A grade of acceptable quality commonly found in grocery stores. When a store has its own private label brand, it usually is USDA Select. A Select prime rib will still be tasty, make no mistake, but will likely have less marbling and might be tougher and less melt in your mouth tender.

How big of a prime rib do I need? We recommend approximately 1/2 lb per person, plus maybe a pound or two extra for good measure. Another way we have planned is anticipating feeding 3 or 4 people per rib. A 3 rib roast feeds 8-10, typically. A 7 rib roast feeds 20-22 people.


Trimming and Tying:

Do I need to trim my prime rib? We like to leave a nice layer of fat at the top of the roast, but trim any fat that is over an inch thick. Try not to trim any fat down to less than a quarter of an inch thick.

Should I separate the bones from the roast if they are still attached? Always. Separating the ribs and then tying them back on helps the ribs act as a natural roasting rack. Using a sharp knife, simply cut along the top of the bones to separate it from the roast. Use butcher's twine to tie the section of bone back onto the rib roast.

Everything You Need To Know About Cooking A Prime Rib On Your Traeger Grill

Marinating or Injecting:

I've heard of people marinating or injecting their prime rib. Should I? We have heard of people marinating or injecting their prime rib, but we have never found it necessary. Marinades would only penitrate the first few millimeters of the roast anyways. Injecting could get flavor deeper into the rib roast, but with all of the extra holes in your meat you might lose more moisture than you gain from the injection.


What's the best rub for a prime rib? Well we love Traeger's Prime Rib Rub, obviously. This particular rub was specifically designed and tested to enhance the flavor of your prime rib. If you want to keep it more simple, good old kosher salt and freshly cracked black pepper gets the job done nicely. One other little recommendation, rub the cut ends of your roast with butter before roasting. It helps form that yummy crusty end piece that your guests will fight over.

Cooking your Prime Rib:

Do I put my prime rib on the grill cold or should I let it come to room temperature? We recommend room temperature as it allows for the most even penetration of heat during the cooking process.

Can I just smoke the prime rib until it's done? You can and that extra smoke flavor is very tasty. Be aware, however, that if you only smoke your roast to done-ness you won't have that crusty crunchy yumminess on the outside of your roast. If that is something you are willing to sacrifice, then smoke on! If you buy your roast boneless, plan roughly 30 minutes per pound at 180 degrees for a rare roast. If it's bone-in, plan 32 minutes per pound. Of course, we like to cook to temperature instead of time so be sure to use an internal thermometer.

How long and at what temperature should I roast my prime rib? We like to sear the outside of our prime rib roasts for about 30 minutes at 450 degrees first to form that delicious exterior crust, then reduce the temperature to 250 degrees allow for slower cooking and extra smoke flavor. Using this method a 10-12 lb roast will sear for 30 minutes then roast at 250 for approximately 2.5 to 3 hours until the internal meat temperature reaches 130 degrees for medium rare. Obviously a smaller roast will take less time, so it is wise to invest in a thermometer and keep an eye on your temperature.

What type of pellets should I use? We are especially fond of cherry and pecan for prime rib, but you can refer to our pellet guide and select your own favorite blend.

Directly on the grill or in a roasting pan? We like to put the prime rib on a roasting rack in a large roasting pan. The juices collected at the bottom of the roasting pan make the best au jus you'll ever have. We serve it right alongside the sliced prime rib as a dipping sauce.


How long should I let it rest? At least 20 minutes on a cutting board, 30 minutes if you can wait that long. The resting period is crucial to allow the juices to redistribute in the meat so they don't run everywhere as soon as you slice it. We don't recommend that you tent your meat with foil as this can actually cause a greater rise in temperature resulting in meat that is more done than you might like.

How do I carve and serve my prime rib? Remove the butcher's twine, and carve in thick slices parallel to the ribs from the end of the roast. Serve the ribs separately, but only to your favorite guests. Serve the au jus from the roasting pan as a dipping sauce. Enjoy!

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Traeger's Holiday Prosciutto Wrapped Pork Tenderloin

Posted by sbulloch on December 7, 2014

Pork tenderloin is one of the leanest cuts available at your butcher counter. When we hear "lean meats" that usually translates into "less flavor." In an attempt to boost the flavor profile of our beloved pork tenderloin, we covered it in a super zesty marinade and then wrapped in the (not so lean) tasty combination of prosciutto and pancetta. It's a beautiful layering of pork on pork on pork that results in a perfect crunchy and salty shell around the melt-in-your-mouth tenderloin.

This recipe comes from an old Traeger cookbook with a collection of recipes submitted by actual Traeger users. This one comes from Allen Burton in Colorado. Thanks!!

Prosciutto Wrapped Pork Tenderloin


Prep Time: 20 minutes
Cook Time: 16-20 minutes
Serves: 4-6 people
Recommended Pellets: Any

2 pork tenderloins (approx. 1 lb. each)
1/2 lb. thinly sliced prosciutto ham
1/2 lb. sliced bacon or pancetta
Butcher's twine
For the Rub:
2 Tbsp extra virgin olive oil
2 Tbsp minced fresh rosemary
1 Tbsp. minced fresh garlic
2 tsp. kosher salt
1 tsp. ground black pepper


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.

Traeger's Holiday Prosciutto Wrapped Pork Tenderloin

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, if desired.

Traeger's Holiday Prosciutto Wrapped Pork Tenderloin

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A Merry Traeger Christmas Gift Guide

Posted by sbulloch on December 6, 2014

Hey there Team Traeger. 'Tis the season of giving and we can't think of anything more gift-worthy than grill gadgets and accessories sure to make your favorite Traeger addict squeal with delight on that magic morning. Below we've put together an awesome gift guide, organized by price and complete with links to make picking and purchasing the perfect present a total breeze. 


Under $10

A Merry Traeger Christmas Gift Guide

Sauces and Rubs: Give the gift of flavor this Christmas! Traeger's collection of rubs and sauces are each priced under $10. These would also make great gifts for neighbors and friends this holiday season.

Cookbooks: All eleven of Traeger's awesome cookbooks are under $10 and best part? No shipping costs! These cookbooks are a downloadable PDF that is sent to you upon check-out. Print and bind for an easy gift they can open on Christmas morning, or send the PDF for a gift they can use on their computer all year long.

Accessories: Well made tools make the pitmaster happy. Our basting brush and sauce mop come complete with the Traeger insignia on the handle and will last forever. Plus, basting and mopping is fun and makes food taste good. Everybody wins!

Under $30

A Merry Traeger Christmas Gift Guide

A Merry Traeger Christmas Gift Guide

Tools of the Trade: Our top gift picks under $30 are the presents we'd want to open come Christmas morning. The silicone BBQ mit is perfect for hot jobs around the grill. The pellet caddy keeps pellets fresh and dry. The chicken throne cooks the juiciest chicken you've ever eaten. The meat injector kit is hours of fun and more importantly makes everything taste better.

Also, PELLETS! Always Pellets.

Under $50

A Merry Traeger Christmas Gift Guide

Extra Grill Racks seriously maximize your space in your grill. Make the most of those pellets and grill multiple things at once or completely spare your oven/stove and cook everything for your meal right on your Traeger!

Extra Shelves! From front shelves to bottom shelves, adding storage and work space to your grill expands the usability and versability of your Traeger.

Under $100

Remote Probe Thermometer. Our most recommended item for the inexperienced newbie and seasoned pitmaster. Everybody needs a thermometer, and a thermometer that can remotely alert you of your grill AND food temperature is pretty ridicululously awesome AND useful.

Trick out your Junior! The insulation blanket and stainless kits both come in under $100. A great deal for our best priced grill.

Over $100 (for your favorite people ever!)

Trick out your big grills! Stainless kits and insulation blankets just make great gifts, really.

The ultimate gift for the Traeger connoisseur is the cold smoker attachment. This chamber allows smoke in without raising temperatures. Cold smoked cheese, fish, you name it. Give this gift and be paid in tasty smoked goods for years to come. It's more like a gift for you, really.

A Traeger firepit. Imagine cool nights snuggled around the fire with loved ones roasting mallows and telling stories. Beautiful construction complete with the Traeger insignia visible through the flickering fire. Your Traeger junkie will love it!


Whatever gifts you are giving this year, we hope they are received with as much love and joy as we had making them. Happy holidays from all of us here at Team Traeger!

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How to Roast Chestnuts on your Traeger Grill

Posted by mmillet on December 5, 2014

How to Roast Chestnuts on your Traeger Grill

Feel free to hum the song in your head. It's pretty darn irresistible. And if you're a nut-lover, these are pretty darn irresistible!

Chestnuts were very popular throughout Europe back in Rome's heyday. Now you can find them in many homes throughout New England during the holidays.

Although they can be boiled, they are so much better roasted, especially when the Traeger is providing that toasty roast. That brief brush with fire is essential to releasing the sweetness in the nut.

Some love these nuggets savory and some love them sweet but we just love 'em.


PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Alder or Cherry


1 1/2 pounds fresh unshelled chestnuts
4 tablespoons unsalted butter, melted
2 sprigs fresh rosemary (optional)
2 teaspoons kosher salt or flake sea salt
1/2 teaspoon freshly cracked black pepper
Pinch of freshly grated nutmeg


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for 15 minutes.

Place chestnuts, flat side down, on a work surface. Using a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X into the shell.

Either soak the chestnuts in a bowl of hot water for a minute or drizzle the chestnuts with a few sprinkles of water.

Drain chestnuts and pat dry. Add the melted butter into a bowl along with the rosemary, salt, nutmeg and cracked black pepper.

Add the chestnuts into the bowl and toss to thoroughly coat.

Arrange chestnuts in a single layer on a foil lined baking sheet.

Gather up edges of foil around chestnuts, leaving an opening on top.

Roast the chestnuts on the Traeger until the peel begins to curl up and chestnuts are cooked through, 15-20 minutes, depending on size of nuts. Make sure you move the chestnuts around every 5 minutes or so to keep them from burning.

How to Roast Chestnuts on your Traeger Grill

Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat.

Cover the chestnuts with a towel and let them sit for about 5 minutes. Season with more salt, if desired. Peel, serve and enjoy them while they're still warm.

How to Roast Chestnuts on your Traeger Grill


Roasted Chestnuts Recipe.docx (11.89 kb)

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Traeger's Sweet & Spicy Smoked Salami

Posted by sbulloch on December 5, 2014

The best part of having a Traeger is really being able to expand your culinary horizons into lands less traveled, saving yourself money and increasing the flavor by making things at home. For example, we used to get our cured meats (salami, pastrami, ham, etc.) at the deli counter. We paid their ridiculously high prices and ate our sausages somewhat begrudgingly. Now with our Traeger, we can cure and smoke all of our favorite deli delights to save a few bucks (and they taste better fresh off the smoker too)!

This salami gets it's sweet flavor from a slather of honey on the outside prior to smoking (bonus: it helps the smoke particles cling to the meat) and it's spicy kick from the red pepper flakes and whole peppercorns. Serve it sliced thin with deli mustards, cheeses, and crackers for an amazing appetizer. Everyone will be ridiculously impressed that you made the salami yourself.

A few tips if this is your first attempt at this kind of sausage:

- Have your butcher run the ground sirloin through their finest grind a second time. This will get the texture of the meat to the perfect place. A little more crumb than a hot dog, and a little less than country style sausage.

-Using the Tenderquick salt really isn't an optional step when home curing something like salami. If you leave out the tenderizing salt, the meat won't bind as nicely or turn that lovely reddish-pink color. You'll end up with a somewhat crumbly pink-grey disaster. (We tested both options when cooking this recipe, just trust us and use the curing salt)

-Since the salami requires a long smoke to come up to temperature, we recommend loading up your grill grate with other things that smoke for long periods of time to get the most use out of your pellets. Think jerky, smoking salts, etc.

Sweet & Spicy Smoked Salami


Prep Time: 2 days
Cook Time: 6-8 hours
Serves: 18-20 as an appetizer
Recommended Pellets: Maple or Mesquite


2 lbs ground sirloin (85/15)
1 tablespoon Morton Tenderquick curing salt
2 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 teaspoons whole mustard seed
1-2 teaspoons red pepper flakes (adjust according to taste)
1 teaspoon whole black peppercorns
1-2 tablespoons honey


In a large glass bowl combine the beef, curing salt, worcestershire, pepper, mustard, red pepper flakes and peppercorns. Use your hands to gently distribute the ingredients through the meat. Cover with plastic wrap and refrigerate for 1 day.

After the meat has cured for 1 day, lay two pieces of long plastic wrap on top of each other on your work surface. Overturn the meat directly into the middle of the plastic wrap. Use your hands to form the meat into a long log shape.

Pull the plastic wrap around one side and smooth out the edges of the log. Use even pressure across the length to work out any bubbles. Pull the plastic wrap tightly around the other side and overlap the edges of the wrap to create a tight seal. Roll the sausage forward and back with both hands. Once you have the sausage fairly uniform in width, tightly twist the ends of the plastic wrap. Return to the refrigerator for 1 day.

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Unwrap the sausage and drizzle with the honey. Place directly on the grill grate, close the lid and smoke for 6-8 hours or until the internal temperature of the sausage reads 170 degrees F with a meat thermometer.

Sweet & Spicy Smoked Salami

Allow the sausage to cool completely before slicing and serving. Enjoy!


Click below for a printable version of this recipe:

Sweet & Spicy Smoked Salami.docx (15.19 kb)



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Apple & Herb Glazed Pork Tenderloin

Posted by mmillet on December 4, 2014

Apple & Herb Glazed Pork Tenderloin

The iconic image of a whole suckling pig roasting over a fire with an apple in its mouth is what are dreams are made of, and heaven for that matter! (Side note - if you want to track down a suckling pig to roast on your Traeger, hit up your butcher. Butchers are an endless wealth of meats just waiting to meet your Traeger and your belly!)

It stands to reason that anything that a pig might eat would be quite delicious when eaten with a pig. (Don't over-think it.) Although we dream of suckling pigs, we don't always have time to roast one. So we'll settle for a tasty pork loin. "But what about the apple?", you ask. Well, the apple comes in with a silky apple butter glaze. So much deliciousity!

We've come to the conclusion that the pig was really onto something. Apple and pork were just meant to be.



3 cloves garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
3/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
1 5 lb boneless pork loin
1/2 cup apple butter or apple jelly
1 tablespoon butter


Combine the garlic, basil thyme, rosemary, salt and black pepper together either by chopping with a knife or using a small food processor.

Drizzle in the olive oil and mix until combined. Smear the herb mix on all sides of the pork loin.

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Put the loin on the Traeger and smoke for 30 minutes up to 1 hour.

Meanwhile heat up the apple butter in the microwave along with 1 tablespoon of water and a tablespoon of butter, just until it's warm. (Keep warm while the turkey finishing cooking.)

Turn the temperature up to 350 degrees F and cook for about 40 minutes or until pork reaches 130 degrees F. Brush the pork with the apple butter glaze and cook until it reaches 140 degrees F.

Apple & Herb Glazed Pork Tenderloin

Let the pork loin rest tented under aluminum foil for about 15 minutes before slicing.

Apple & Herb Glazed Pork Tenderloin


Apple & Herb Glazed Pork Roast Recipe.docx (11.50 kb)

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Turkey Stuffing Bacon Bombs with Cranberry Jalapeno Jelly

Posted by Traeger Service on December 4, 2014

Holiday appetizer, mind blowing side dish, or perfect way to use up those leftovers? ALL OF THE ABOVE! (Sorry for the yelling)These little gems have all the fantastic elements of old school comfort food in a crispy bacon shell. Tender Traeger'ed turkey, moist stuffing, and salty bacon topped with a spicy sweet cranberry jalapeno jelly.


Turkey Stuffing Bacon Bombs with Cranberry Jalapeno Jelly


Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 10-12 as an appetizer
Recommended Pellets: Apple, Pecan, Hickory, Maple


1 cup shredded cooked turkey
3 cups prepared stuffing
6 pieces bacon, cut in half
1 can cranberry sauce
1 jalapeno, seeded and finely diced


In a small saucepan combine the cranberry sauce and jalapenos. Bring to a boil over medium high heat then reduce the heat to a simmer. Cook for 4-5 minutes then remove from the heat an allow to cool.

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 setting up to 375 degrees. While the grill preheats for 10-15 minutes, assemble your stuffing bombs.

Start by filling the palm of your hand with approximately 1/4 cup of the stuffing. Use your thumb to create an indentation. Fill the indentation with a heaping tablespoon of the shredded turkey and then close the stuffing all around to form into a ball.

Wrap the ball of stuffing with a half a piece of bacon and hold in place with a toothpick, if necessary. Repeat until all of the bombs are made.

When ready to cook, place the stuffing balls directly on the grill grate and cook for 25-30 minutes, turning once, until the internal temperature of the bombs reads 165 degrees and the bacon is crisp.

Remove the bombs to a serving platter and either top each bomb with a spoonful of the cranberry jalapeno jelly or serve it on the side. Enjoy!

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