Traeger Kitchen


Chipotle Mandarin Glazed Pork Tenderloin

Prep Time

5 Minutes

Cook Time

30 Minutes

Effort

Pellets

Apple

Sweet mandarin meets the heat of chili peppers in this tantalizing glazed pork recipe.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 2 (12-14 oz) pork tenderloins, silverskin removed

  • Traeger Pork & Poultry Rub

  • 3/4 Cup mandarin orange sauce

  • 1 Whole chipotle pepper in adobo sauce, diced, plus 1/2 teaspoon adobo sauce

  • jasmine rice, cooked

Asian Slaw
  • 1/2 Head shredded cabbage

  • kosher salt

  • 1 Large English cucumber, diced

  • 2 Large scallions, thinly sliced

  • 1 Medium red bell pepper, diced

  • 1 Large carrot, grated

  • 2 Tablespoon fresh chopped cilantro

Dressing
  • 1/4 Cup seasoned rice vinegar

  • 1 Tablespoon grated ginger

  • 1 Tablespoon honey

  • 1 Tablespoon sesame oil

  • 1 Large lime, juiced

  • 1/2 Cup canola oil

  • toasted sesame seeds

Steps

  • 1

    Season the pork tenderloins on all sides with the Traeger Pork & Poultry Rub and massage in.
    Ingredients
    • 2 (12-14 oz) pork tenderloins, silverskin removed

    • To Taste Traeger Pork & Poultry Rub

  • 2

    When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.
    Grill325 ˚F
  • 3

    Arrange the pork tenderloins on the grill grate and cook for 30 to 40 minutes, or until the internal temperature of the pork registers 160°F on an instant-read thermometer.
    Grill325 ˚F
    Probe160 ˚F
  • 4

    About 10 minutes before the pork should be done cooking, whisk together the glaze. Combine the mandarin orange sauce with the diced chipotle pepper and adobo sauce. Brush the glaze onto the pork tenderloins for the last 2 to 5 minutes of cooking.
    Ingredients
    • 3/4 Cup mandarin orange sauce

    • 1 Whole chipotle pepper in adobo sauce, diced, plus 1/2 teaspoon adobo sauce

  • 5

    For the slaw, begin by degorging the shredded cabbage. Put the cabbage in a colander with a few generous pinches of kosher salt. Let it sit in the sink or over a bowl (it will release a good amount of water) for about 15 minutes.
    Ingredients
    • 1/2 Head shredded cabbage

    • As Needed kosher salt

  • 6

    Rinse and drain the cabbage. Squeeze out any excess water. Put the rinsed cabbage in a bowl along with the diced English cucumber, grated carrot, sliced scallions, diced red bell pepper, and chopped fresh cilantro. Toss the vegetables together.
    Ingredients
    • 1 Large English cucumber, diced

    • 2 Large scallions, thinly sliced

    • 1 Medium red bell pepper, diced

    • 1 Large carrot, grated

    • 2 Tablespoon fresh chopped cilantro

  • 7

    Make the dressing by whisking together the seasoned rice vinegar, grated ginger, honey, sesame oil and lime juice. While whisking, slowly drizzle in canola a little at a time. Pour the dressing over the top of the vegetables and gently toss. Top with some toasted sesame seeds.
    Ingredients
    • 1/4 Cup seasoned rice vinegar

    • 1 Tablespoon grated ginger

    • 1 Tablespoon honey

    • 1 Tablespoon sesame oil

    • 1 Large lime, juiced

    • 1/2 Cup canola oil

    • As Needed toasted sesame seeds

  • 8

    After you remove the tenderloins, let them rest for 5 to 10 minutes to allow the juices to redistribute in the meat. Then slice tenderloins into 3/4 inch slices and serve with steamed jasmine rice and the tangy Asian slaw. Enjoy!
    Ingredients
    • As Needed jasmine rice, cooked

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