Roasted Maple-Dijon Pork Tenderloin

Traeger Kitchen


Roasted Maple-Dijon Pork Tenderloin

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

Pellets

Cherry

When sweet maple syrup meets savory Dijon you get one heck of a pork tenderloin glaze. Brush it on before giving your pork a sear on the Traeger.

Ingredients

How many people are you serving?

2

Units of Measurement:

main
  • 3 Tablespoon Dijon mustard

  • 2 Tablespoon maple syrup

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon black pepper

  • 1/4 Cup apple cider vinegar

  • 1 Pound pork tenderloin

  • 1 1/2 Teaspoon fresh sage

Steps

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 2

    For the Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, salt, pepper and apple cider vinegar. On the stovetop, simmer mixture until thickened into a glaze, about 10 minutes.
    Ingredients
    • 3 Tablespoon Dijon mustard

    • 2 Tablespoon maple syrup

    • 1/2 Teaspoon salt

    • 1/2 Teaspoon black pepper

    • 1/4 Cup apple cider vinegar

  • 3

    Divide glaze in half and set aside the second half for serving. Brush the pork tenderloin with the glaze.
    Ingredients
    • 1 Pound pork tenderloin

  • 4

    When grill is hot, sear tenderloin on all sides. Brush again with glaze.
  • 5

    Reduce grill temperature to 350℉ and cook until the internal temperature reaches 145℉ in the thickest part of the tenderloin.
    Grill Icon
    Grill350 ˚F
    Probe Icon
    Probe145 ˚F
  • 6

    Remove from grill and allow to rest for 10 minutes.
  • 7

    To serve, slice against the grain and garnish with chopped sage and reserved glaze. Enjoy!
    Ingredients
    • 1 1/2 Teaspoon fresh sage

Cooking Notes

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