• Pork Tenderloin with Garlic & Herbs
 
  • Pork Tenderloin with Garlic & Herbs
 

Pork Tenderloin with Garlic & Herbs

  • Difficulty2/5
  • Prep time10 mins
  • Cook time25 mins
  • Serves4 - 6
  • HardwoodMesquite

Garlic, herb, and citrus flavors are the perfect complement for this pork cut. Roast your tenderloin over mesquite hardwood for a tender, flavorful finish.

Ingredients

  • 2 (1 lb. each) Pork Tenderloins
  • 6 Garlic Cloves, Peeled
  • 1 Lemon, Juice and Zest of Half; Remaining Half Thinly Sliced
  • 2 sprigs fresh thyme, stripped (plus extra for garnish)
  • 1 sprig fresh rosemary, stripped (plus extra for garnish)
  • 1 Tbsp. Soy Sauce
  • 2 tsp. Coarse Salt (Kosher or Sea)
  • 1 1/2 tsp. Fresh Ground Pepper
  • 1 pinch Red Pepper Flakes (Optional)
  • 1/4 cup, plus more if needed Extra-Virgin Olive Oil
  • 2 (1 lb. each) Pork Tenderloins
  • 6 Garlic Cloves, Peeled
  • 1 Lemon, Juice and Zest of Half; Remaining Half Thinly Sliced
  • 2 sprigs fresh thyme, stripped (plus extra for garnish)
  • 1 sprig fresh rosemary, stripped (plus extra for garnish)
  • 1 Tbsp. Soy Sauce
  • 2 tsp. Coarse Salt (Kosher or Sea)
  • 1 1/2 tsp. Fresh Ground Pepper
  • 1 pinch Red Pepper Flakes (Optional)
  • 1/4 cup, plus more if needed Extra-Virgin Olive Oil

Preparation

Using a sharp knife, trim both tenderloins of extra fat or silverskin.

In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, thyme, rosemary, soy sauce, salt, pepper, and red pepper flakes. Pulse until the garlic and herbs are finely chopped. Slowly drizzle in the olive oil while the machine is running until a paste forms.

Rub the garlic paste over both tenderloins, covering all surfaces. If desired, cover the pork tightly with plastic wrap and refrigerate for up to 8 hours before grilling.

When ready to cook, start the Traeger grill according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the tenderloins directly on the grill grate and roast for 15 minutes. Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145 degrees F.

Let the meat rest for 5 minutes before carving into slices. Enjoy!

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  • Difficulty2/5
  • Prep time10 mins
  • Cook time25 mins
  • Serves4 - 6
  • HardwoodMesquite