Spicy Tangerine Pork Tenderloin on the Traeger
Pork tenderloin is the perfect blank canvas for lots of flavor. When marinated in a mixture of mustard, tangerine juice, maple syrup and hot sauce, it develops amazing flavor and a great crust on the Traeger. Whip up a spicy tangerine pork tenderloin on the Traeger for your family tonight!
Equipment
- Traeger grill
- Cambro pan or dish
- Boning knife
- Instant read thermometer
- Cutting board and aluminum foil
Ingredients
- 1 pork tenderloin
- 2 tangerines or mandarin oranges
- ¼ cup yellow mustard
- 4 tbsp maple syrup
- 4 tbsp hot sauce
- 2 tbsp pork rub of your choice
Instructions
- Defrost your pork tenderloin.
- Get your ingredients organized.
- In a dish or pan, combine the juice of the tangerines, the hot sauce, mustard, maple syrup and rub and whisk until well combined.
- Add a little water to the mixture if it’s too thick.
- Unwrap the pork tenderloin and pat dry with a paper towel.
- Trim as necessary to remove silver skin or loose pieces.
- Then place the tenderloin in the pan and sauce and turn to coat.
- Cover the pan and place in the fridge for at least 15 minutes.
- Meanwhile, preheat the Traeger grill to 225* with the super smoke feature enabled.
- When the grill is hot, remove the meat from the pan and place it in the middle of the grates.
- Do not wipe off any excess marinade– it becomes crusty flavor as it cooks!
- Cook the tenderloin in the Traeger until the internal temperature reaches about 125-130* (about 40 minutes).
- Remove the meat from the grill and bump up the temperature to 375* or higher.
- Place the meat back in the grill and cook the entire tenderloin another 5-8 minutes until the internal temperature is about 140*. It should be browned all over.
- Remove the tenderloin to a cutting board and tent with foil.
- Allow the meat to rest for 5-10 minutes, then slice and serve.