Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Cheesy Bacon-Chicken Bundles

Posted by mmillet on December 17, 2014

Cheesy Bacon-Chicken Bundles

The best wrapping paper for any kind of gift on any kind of occasion is bacon. No contest. It has the ability to breathe life into any kind of animal, vegetable or mineral, (figuratively speaking) giving it moisture and an unmistakable and droolable porkiness that is the envy of every other barnyard creature.

We filled this gift in particular with a cheesy herb mixture that acts as a gooey molten core of dairy-goodness.

Oh, it is as good as it sounds!

CHEESY BACON-CHICKEN BUNDLES

PREP TIME: 20 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Any
SERVINGS: 8

INGREDIENTS

1 cups seasoned bread crumbs
1 1/2 cups freshly grated Parmesan cheese
2 large eggs, lightly beaten
1/2 cup grated mozzarella cheese
1/4 cup coarsely chopped basil
2 tablespoons thyme leaves
Finely grated zest of 1 lemon
16 boneless, skinless chicken thighs 
Salt and freshly ground pepper
16 pieces bacon

PREPARATION

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

In a medium bowl, combine the bread crumbs, Parmesan cheese, eggs, mozzarella cheese, chopped basil, thyme leaves and lemon zest.

Set the chicken thighs down on a work surface and tenderize them. We pulled out our handy TenderPress made by fusionbrands. It's easy to use. With a light pressure roll you flatten and tenderize the chicken thighs and open up more space to fill with that cheesiness.

Season the tenderized side of the chicken thigh with salt and freshly ground pepper. Mound about 1/4 cup of the herb-and-cheese filling on each thigh.

 Roll up the chicken thigh to enclose all of that cheesy gold. Wrap a piece of bacon around each stuffed thigh and, if needed, secure with a toothpick.

Season the outside of the bacon-wrapped thighs with more freshly cracked pepper. Place the chicken thighs directly on the grill grate and cook for about 30 minutes, or until the bacon is cooked the way you like it and the chicken registers 165 degrees F.

Cheesy Bacon-Chicken Bundles

Halfway through, turn the chicken thighs over for even cooking.

Cheesy Bacon-Chicken Bundles

Let the chicken rest for 10 minutes, and then dig into that beautiful bacon bundle of joy!

Cheesy Bacon-Chicken Bundles

PRINTABLE RECIPE:

Cheesy Bacon Bundles Recipe.docx (11.99 kb)

...Read More

Toasted Butter Brussel Sprouts with Pecans

Posted by mmillet on December 16, 2014

Toasted Butter Brussel Sprouts with Pecans

Butter is good. Even Paula Deen knows that. But it's a little known fact that butter can get even better - you guessed it - a la Traeger.

Brown butter is a butter that has been slowly cooked until it develops a toasty golden color and delicious nutty taste. Imagine all of the yumminess of toast with no bread required.

Revolutionary.

We upped the ante by giving the butter some quality smoke time. It's equivalent to your birthday falling on a Saturday, times 57. We tossed all of that flavor on some roasted brussel sprouts mingled with toasted pecans and a finish of tart dried cranberries. Oh, it's good.

TOASTED BUTTER BRUSSEL SPROUTS WITH PECANS

PREP TIME: 5 minutes
COOK TIME: 55 minutes total, including smoke time for butter
RECOMMENDED PELLETS: Mesquite, Hickory or Cherry
SERVES: 6 to 8

INGREDIENTS

1/4 cup unsalted butter
2 lbs fresh brussel sprouts
1 cup pecan pieces
1/2 cup dried cranberries
2 teaspoons salt, give or take to taste
Olive oil
Freshly cracked black pepper

PREPARATION

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

Put the butter into a pan on put on the Traeger to smoke for about 30 minutes. (Don't worry if the butter melts.)

Turn the heat on the Traeger up to 250 degrees F to toast butter for 10 to 15 minutes or until it turns golden brown and smells nutty. (Strain out the bits before using the butter.)

Set the butter aside and turn the heat up to 350 degrees F and preheat.

Remove any damaged leaves from the brussel sprouts and cut in half through the base of the brussel sprouts.

Very lightly drizzle the brussel sprouts with olive oil and toss together with the pecan pieces. Spread them out over a large baking sheet, arranging the brussel sprouts cut-side down. Season with the salt and pepper.

Cook the brussel sprouts and pecans for 20 minutes.

Use tongs to turn the brussel sprouts over to get even caramelization and cook for an additional 5 minutes.

Toasted Butter Brussel Sprouts with Pecans

Drizzle with the strained brown butter and toss with dried cranberries.

Put those golden beauties on a platter and serve warm!

Toasted Butter Brussel Sprouts with Pecans

PRINTABLE RECIPE:

Toasted butter Brussel Sprouts Recipe.docx (11.93 kb)

...Read More

Holiday Caramel Accordion Sweet Potatoes

Posted by mmillet on December 15, 2014

Holiday Caramel Accordion Sweet Potatoes

Every movie needs a good ending: sometimes sweet and sometimes bitter. Well, as far as food goes, we think that a bitter ending bites, so we're going with a sweet ending to our favorite undo-your-top-button holiday gorge-fest...I mean feast.

The tempting treat on our minds are some sticky, marshmallowed sweet potatoes. We like to treat our sweet potatoes accordion-style. Why so, you ask? It allows that brown sugar caramel to saturate every part of that sweet potato. It will certainly make your sweet tooth sing a symphony!

And because we're sneaky 'lil ninjas, we've managed to also pass this sweet off as a side. Bonus score!

CARAMEL ACCORDION SWEET POTATOES

PREP TIME: 20 minutes
COOK TIME: 1 hour 10 minutes
RECOMMENDED PELLETS: Cherry, Apple or Oak
SERVES: 4

INGREDIENTS

4 sweet potatoes
1/2 cup brown sugar
6 tablespoons butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup marshmallow fluff
1/4 cup pecan pieces

PREPARATION

Scrub the sweet potatoes thoroughly with a vegetable brush. Position a sweet potato lengthwise with a pencil or chopstick on either side of it. (The pencils or chopsticks will be your cutting guides.) Using a sharp knife, cut each sweet potato crosswise into thin slices, being careful not to cut all the way through the bottom: The pencils should stop your knife from cutting too deep.

Repeat with the remaining sweet potatoes.

Put the sweet potatoes in a baking dish, cut-side up. Gently shove the brown sugar into each cut.

Mix together the melted butter, cinnamon and salt. Drizzle it over the sweet potatoes.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Cover the baking pan with foil and position on the grill grate and bake the potatoes for about 1 hour, or until they are tender.

Take off the foil and spoon the molten caramel sauce back over the sweet potatoes.

Holiday Caramel Accordion Sweet Potatoes

Spread the marshmallow fluff over the top of each and sprinkle with pecans.

Holiday Caramel Accordion Sweet Potatoes

Put the baking dish back on the Traeger, uncovered, and cook for another 5 to 10 minutes or until the marshmallow topping is toasty brown.

Holiday Caramel Accordion Sweet Potatoes

Transfer the potatoes to a platter or plates and give them another good drizzle of that caramel sauce before serving.

Holiday Caramel Accordion Sweet Potatoes

PRINTABLE RECIPE:

Caramel Accordion Sweet Potatoes Recipe.docx (11.67 kb)

...Read More

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Posted by mmillet on December 14, 2014

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Who can deny that the best parts of the holidays are those generous piles of meat that you'll be enjoying for many days afterward while patting your nicely protruding belly? (That's the true gift that keeps on giving!)

And we've found a way to wrap it all in bacon (surprise, surprise!). Why? Cause we just had to.

One of the beautiful things about bacon-weaving your ham is that, no matter if you choose a whole ham or a pre-sliced one it will turn out oh-so juicy and more porkilicious than you can even imagine.

And because we just can't resist those darn pineapple rings on a ham, we finished the pork spectacular with a sweet pineapple-ginger beer glaze.

THIS LITTLE PIGGY GOT WRAPPED IN BACON

PREP TIME: 15 minutes
COOK TIME: about 3 hours
RECOMMENDED PELLETS: Apple, Hickory or Mesquite

INGREDIENTS

1 large bone-in ham in natural juices
1 1/2 lb bacon
1 1/2 cup pineapple
2 cups ginger beer or ginger ale
1/4 cup brown sugar
2 tablespoons mustard
Cloves, for studding (optional)

PREPARATION

Start by making your trusted bacon weave on a piece of parchment or plastic wrap. (Basically you're weaving a basket with bacon.)

Put the ham in a disposable roasting pan. Gently transfer the bacon weave to the top of the ham and stud the bacon with the cloves (if desired).

Who can resist a classic clove-studded ham??

Next pour 1 cup of pineapple juice and 1 cup of ginger beer/ale into the bottom of the roasting pan.


Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Close the lid and preheat to 300 degrees F for 10 to 15 minutes.

Cover the roasting pan with foil and put on the Traeger. Cook the ham until it reaches 145 degrees F (somewhere between 2 to 3 hours).

Meanwhile mix together the glaze. Combine the remaining 1/2 cup of pineapple juice, 1 cup ginger beer/ale, brown sugar and mustard in a saucepan on the stovetop.

Cook until it thickens slightly, then brush on the ham.

Put the uncovered ham back on Traeger and cook until the temperature reaches 160 degrees F.

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Let the ham rest 5 minutes before slicing and serving. Reserve the juices to pour over the ham.

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

PRINTABLE RECIPE:

Piggy Wrapped in Bacon Recipe.docx (11.77 kb)

...Read More

Crunchy Smoked Cheese Crisps

Posted by mmillet on December 13, 2014

Crunchy Smoked Cheese Crisps

Chips are that salty, crunchy snack that has you licking your fingers after each dive into the bag. With a bit of a nacho mash-up of sorts, we've got something here that is downright addictive.

We're talking about cheese crisps. You get the satisfying crunch of a chip with a rich cheesiness that would make a cow jealous.

To add even more deliciousness, we also gave these crisps some sprinklings of a few of our fav toppings. Toss aside those chip bags and go for the really good stuff!

SMOKED CHEESE CRISPS

PREP TIME: 5 minutes
COOK TIME: 35 to 37 minutes, including smoke time
RECOMMENDED PELLETS: Mesquite or Hickory

INGREDIENTS

1 block of cheese (or more) - we used cheddar, parmesan and pepper jack
Favorite mix-in's: bacon crumbles, celery seeds, ranch seasoning, cayenne powder, sesame seeds, etc.

PREPARATION

You can make these using whatever hard cheeses you love. It won't work for soft cheeses. They'll never get hard enough to call "crisps".

If you're working with a block of cheese cut it into very small cubes (about 1-inch square) or if it's shredded pile up about 1 teaspoon of cheese. Place them on a parchment-lined baking pan leaving a couple of inches between each.

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

Place the cheese on the Traeger and smoke for about 10 to 30 minutes. If the cheese starts to get too hot and melted, try placing the baking sheet on top of another baking sheet filled with ice.

After it's smoked, take the cheese off the Traeger and turn the heat up to 350 degrees F.

Now is a great time to add any 'mix-ins' that you may like. Try sprinkling on some bacon crumbles, celery seeds, cayenne powder or whatever you feel like. After it's preheated, put the cheese back on the Traeger and cook for about 5 to 7 minutes or until the edges start to brown.

When they start to brown, test them by seeing if they are crispy like chips or still soft. Let them cook a minute or two longer if they bend when you lift them off the baking sheet instead of holding their shape.

Crunchy Smoked Cheese Crisps

Once they're done take them off the Traeger and let cool. You can use them in any kind of dip that your mind can dream up or they're delicious all by themselves.

Crunchy Smoked Cheese Crisps

PRINTABLE RECIPE:

Smoked Cheese Crisps Recipe.docx (11.39 kb)

...Read More

Candied Bacon-Blasted Cinnamon Rolls

Posted by mmillet on December 11, 2014

Candied Bacon-Blasted Cinnamon Rolls

Some of our bacon combinations are a bit zany, admittedly. (But who can blame us for wanting to put bacon into everything?!) This is one of those risky combinations that pays off with sweet, creamy, smoky, and salty rewards in abundance! Success has never tasted so bacon-y!

These rolls pack a one-two punch of bacon. We caramelized strips of bacon with some brown sugar and a hit of cayenne pepper and rolled them up inside of the rolls. Additionally we balanced the sweetness of the frosting by throwing a good dose of bacon in there as well.

We know how to keep your sweet 'n salty cravings happy.

BACON-BLASTED CINNAMON ROLLS

PREP TIME: 15 minutes
COOK TIME: 35 minutes
RECOMMENDED PELLETS: Apple, Cherry or Maple
MAKES: about 8 cinnamon rolls (or however many come in the package)

INGREDIENTS

1/3 cup brown sugar
1/8 to 1/4 teaspoon cayenne pepper
12 pieces bacon, divided use
1 container pre-made cinnamon rolls with cream cheese frosting (e.g. - Pillsbury)
2 ounces cream cheese, softened

PREPARATION

Start the Traeger on Smoke with the lid open. Preheat, lid closed, to 350 degrees F.

Mix together the brown sugar and cayenne pepper. Dredge 8 of the slices of bacon in the brown sugar mixture, making sure that you cover both sides of the bacon with the brown sugar.

Place the brown sugared bacon slices along with the other slices of bacon on a cooling rack placed on top of a large baking sheet. Cook the bacon on the Traeger for 15-20 minutes or until the fat renders but bacon is still pliable. (Leave the Traeger on but turn the heat down to 325 degrees F.)

Open and unroll the cinnamon rolls. While bacon is still warm, place 1 slice of the brown sugared bacon on top of 1 of the unrolled rolls; roll back up. Repeat to use up the rolls and brown sugar bacon.

Place the cinnamon rolls in an 8x8 baking dish or cake pan that has been sprayed with nonstick cooking spray.

Cook the cinnamon rolls at 325 degrees for 10 to 15 minutes or until golden. Rotate the pan a half turn halfway through the cooking time.

Meanwhile take the provided cream cheese frosting and mix in the softened cream cheese. Crumble the cooked bacon and add into the cream cheese frosting. Spread the frosting over the warm cinnamon rolls.

Candied Bacon-Blasted Cinnamon Rolls

Make sure that you bite into these bacon beauties while they're still warm.

Candied Bacon-Blasted Cinnamon Rolls

PRINTABLE RECIPE:

Bacon Blasted Cinnamon Rolls Recipe.docx (13.12 kb)

...Read More

Traeger's Devils on Horseback Appetizers

Posted by mmillet on December 10, 2014

Traeger's Devils on Horseback Appetizers

As good Traeger citizens, we figured it was our civic duty to find out how the heck these tasty delights got their name. And we do not take our responsibilities lightly.

Bacon folklore has it that these pig-wrapped appetizers were named after the Norman warriors who terrorized southern England. Although these retro British cocktail bites may resemble something similar to those stinky warriors after a long day of battle, they are deceptively delicious.

Devils on Horseback were all the rage in the 70's and if you ask us, we think that it's time they made a Traeger'ed comeback.

The combination is simple: dates, bacon and cheese. And there you have it. Winner, winner, bacon dinner!

TRAEGER'S DEVILS on HORSEBACK

PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Cherry, Apple or Oak
MAKES: 20 bacon-wrapped dates

INGREDIENTS

20 medjool dates (or any large date), pitted
3 ounces fresh goat cheese (chevre)
10 strips of bacon, cut in half crosswise
2 tablespoons brown sugar
1 teaspoon balsamic vinegar
Toothpicks

PREPARATION

Get the Traeger started on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, lid closed, for about 15 minutes.

If you have the unfortunate pleasure of working with pitted dates, don't worry. It's an easy fix. Just make a slice into the side of the date and fish the pit out with your finger.

Use a small spoon to fill the date with about 1 teaspoon of the goat cheese. But don’t overfill them.

Wrap each filled date in one half-slice of bacon and secure with a toothpick.

Place the dates on the grill grate and cook for 15-20 minutes.

In a small bowl mix together the brown sugar and balsamic vinegar. If it's too think add in more vinegar or water if it tastes too acidic. Before the bacon gets fully crisp, brush or drizzle the dates with the brown sugar-balsamic glaze.

Cook the dates for an additional minute or two after you add the glaze, or until the bacon is crisp.

Traeger's Devils on Horseback Appetizers

Plate and serve after they’ve cooled for a minute or two. (Make sure that you pop a few into your own mouth because you deserve them!)

Traeger's Devils on Horseback Appetizers

PRINTABLE RECIPE:

Devils on Horseback Recipe.docx (11.86 kb)

...Read More

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.

NUTS ABOUT BACON STUFFED PORK LOIN

PREP TIME: 20 minutes
COOK TIME: about 1 hour and 30 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Apple
SERVES: 4 to 6

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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

...Read More

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.

ROASTED CHESTNUTS

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

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

Roasted Chestnuts Recipe.docx (11.89 kb)

...Read More

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.

APPLE & HERB GLAZED PORK TENDERLOIN

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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

...Read More