Traeger Kitchen
Maple Pecan Pork Loin
Prep Time
10 Minutes
Cook Time
3 Hours
Effort
Pellets
Hickory
If you can’t get a maple bacon donut, try this amazing maple glazed pork instead.
Ingredients
Units of Measurement:
main
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
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.Ingredients
Pound Pork Loin, Butterflied
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.Ingredients
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
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.Ingredients
To Taste Traeger Pork & 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. .
Grill: 275 ˚F6
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!
Probe: 145 ˚F