Honey Mustard Pork Tenderloin
2 pork tenderloins, each 12 to 14 ounces, silverskin trimmed
1/4 cup(s) coarse-grain or Dijon-style mustard
2 tablespoon(s) honey
2 tablespoon(s) mayonnaise, such as Hellmann’s
1 tablespoon(s) chopped fresh rosemary, parsley, or tarragon, or 1-1/2 teaspoons, dried
1-1/2 teaspoon(s) Traeger Pork and Poultry Rub
In a small bowl, combine the mustard, honey, mayonnaise, rosemary, and Traeger Pork and Poultry Rub; stir to mix. Lay the pork tenderloins in a flat baking dish. Pour the mustard-honey mixture over the tenderloins, turning to coat all sides. (If not cooking immediately, cover with plastic wrap and refrigerate.)
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 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Lift the tenderloins out of the mustard-honey mixture and arrange on a diagonal on the grill grate. (Discard the remaining mustard-honey mixture.) Grill for 30 to 40 minutes, or until the pork reaches 160 degrees F on an instant-read meat thermometer, less if you’re comfortable with pinkish pork. Transfer to a cutting board and let rest for 3 minutes. Slice into 3/4-inch slices and serve.
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