START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Maple Pecan Pork Loin

Traeger Kitchen


Maple Pecan Pork Loin

Prep Time

10

Minutes

Cook Time

3

Hours

Serves

6 - 8

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

If you can’t get a maple bacon donut, try this amazing maple glazed pork instead.

Ingredients

  • Pound Pork Loin, Butterflied

  • 2 Medium onion, minced

  • 2 Cup coarsely chopped pecans

  • 1 1/2 Cup maple syrup

  • 1/2 Cup ketchup

  • 1/2 Cup apple cider vinegar

  • 1/4 Cup lemon juice

  • 2 Teaspoon olive oil

  • 2 Tablespoon Traeger Chicken Rub

  • 1/2 Teaspoon Hot Pepper Sauce

  • To Taste Traeger Pork & Poultry Rub

Steps

  • 1

    Plan ahead! This recipe requires overnight time. Butterfly the pork loin, if not already, to 1 inch thickness. Cover and refrigerate until ready for use.
  • 2

    Heat the butter and onions in a pan; sauté until golden brown. Combine cooked onions and pecans in a mixing bowl. Stir in the maple syrup, ketchup, vinegar, lemon juice, lemon zest, olive oil, Traeger Chicken Rub and hot pepper sauce. Refrigerate mixture overnight.
  • 3

    Drain pecans and onions through a sieve into a bowl; set sauce mixture aside and reserve. Place drained pecan-onion mixture into a bowl and set aside.
  • 4

    Remove the pork loin from the fridge. Unroll so that it lies flat. Lightly season the inside of the pork with the Pork & Poultry Rub. Arrange the drained pecan-onion mixture down the middle of the loin. Roll up loin and tie with kitchen twine. Season the outside with the Pork and Poultry Rub.
  • 5

    When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes. .
  • 6

    Place loin on grill and cook for 1 1/2 hours.
  • 7

    Switch the setting to Smoke and continue cooking for 1 1/2 hours or until the internal temperature reaches 145 degrees F on a instant-read thermometer. Mop the loin with the reserved sauce mixture every 20 minutes. Remove from the grill and let rest for 10 minutes before slicing and serving. Enjoy!