The idea of "buffalo-ing" something was started in the 1960's in Buffalo, New York as a late night snack for a few hungry, growing boys. Although Teressa Bellissimo used the then less-popular chicken wings, we have supple pork tenderloin on our hands and can't resist rolling it in buttery Louisiana hot sauce and Traeger'ing it. Smoke, butter and hot sauce certainly do a pork tenderloin good.
PREP TIME: 5 minutes
COOK TIME: 24-35 minutes
RECOMMENDED PELLETS: Hickory
2 pork tenderloins, each about 12 to 15 ounces
2 to 3 tablespoons Traeger Cajun Rub, or your favorite barbecue rub
6 tablespoons butter (3/4 stick), melted
6 tablespoons Louisiana-style hot sauce
Trim any silverskin from the tenderloins with a sharp knife. Combine the melted butter and the hot sauce and roll the tenderloins in the mixture. Season the tenderloins on all sides with the Traeger Cajun Rub.
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.
Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature is 145 degrees F when read on an instant-read meat thermometer. (The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160 degrees F.)
Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2-inch slices.
This spicy pork tenderloin goes marvelously with some buttery grilled corn.