Smoked Citrus & Polenta Pork Tenderloin

Traeger Kitchen


Smoked Citrus & Polenta Pork Tenderloin

Prep Time

15 Minutes

Cook Time

3 Hours

Effort

Pellets

Cherry

Danny Venerus’ deliciously smoky pork tenderloin recipe dominated the bracketology to win the Hostmasters championship. There’s no better way to enjoy watching March Madness than serving up an award-winning meat.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1 Cup dark brown sugar

  • 1/2 Teaspoon smoked paprika

  • 1/2 Teaspoon ground cumin

  • 1/2 Teaspoon dried fennel seed

  • 1/2 Teaspoon cayenne pepper

  • 3 Clove garlic

  • 1 Grapefruit, zested, supremed

  • 1/2 Teaspoon salt

  • 1 pork tenderloin

  • 1/2 Cup chicken stock

  • 1/2 Polenta, tube

  • olive oil spray

  • 1/4 Cup Dijon mustard

  • 1/4 Cup extra-virgin olive oil

  • 1/4 Cup honey

  • 2 Cup Salad Greens, mixed

Steps

  • 1

    When ready to cook, start the Traeger and set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
    Grill Icon
    Grill225 ˚F
  • 2

    Puree 1/2 cup brown sugar, paprika, cumin, fennel, cayenne, garlic, zest of 1 grapefruit, all grapefruit segments, and salt in food processor until very smooth. Reserve 1/4 cup for grapefruit sauce, then transfer mixture to large bowl.
    Ingredients
    • 1 Cup dark brown sugar

    • 1/2 Teaspoon smoked paprika

    • 1/2 Teaspoon ground cumin

    • 1/2 Teaspoon dried fennel seed

    • 1/2 Teaspoon cayenne pepper

    • 3 Clove garlic

    • 1 Grapefruit, zested, supremed

    • 1/2 Teaspoon salt

  • 3

    Add pork tenderloin to bowl and completely cover all sides of meat. Wrap with plastic wrap and leave for 15 minutes at room temperature.
    Ingredients
    • 1 pork tenderloin

  • 4

    For the grapefruit sauce, combine 1/4 cup reserved marinade with 1/2 cup chicken stock in a BBQ safe pot or bowl. Place on Traeger grill.
    Ingredients
    • 1/2 Cup chicken stock

  • 5

    Place tenderloin on Traeger for approximately 3 hours, or until the pork reaches an internal temperature of 145 degrees F.
    Grill Icon
    Grill225 ˚F
    Probe Icon
    Probe145 ˚F
  • 6

    Meanwhile, slice 1/2 inch disk shipped slices of polenta. Spray tops with olive oil cooking spray, spread dijon mustard on each disk, and divide remaining 1/2 cup of brown sugar on each disk.
    Ingredients
    • 1/2 Polenta, tube

    • As Needed olive oil spray

    • 1/4 Cup Dijon mustard

  • 7

    At the 2 hour mark, place the polenta disks on the grill evenly spaced for approximately 1 hour, or until disks have crispy edges.
    Grill Icon
    Grill225 ˚F
  • 8

    Vinaigrette: Thoroughly mix together grapefruit juice, olive oil and honey. Set aside.
    Ingredients
    • 1/4 Cup extra-virgin olive oil

    • 1/4 Cup honey

  • 9

    Once pork tenderloin has reached 145 degrees F, remove from grill and let rest for 10 minutes before slicing into 1/2 inch medallions.
  • 10

    To serve, place pork medallions on top of a polenta slices. Drizzle greens with vinaigrette. Enjoy!
    Ingredients
    • 2 Cup Salad Greens, mixed

Cooking Notes

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