Smoked Pork Tenderloin with Burrata and Grilled Peach Salsa
A deliciously smoky and tender pork tenderloin marinated in Garlic Junkie and Smoke Junkie seasonings, paired with creamy burrata and a fresh grilled peach salsa, all cooked on the Traeger.
Equipment
- Traeger Timberline XL grill
- Traeger Ranger grill
- Tongs
- Knife and cutting board
- bowl and spoon
- Shallow dish and whisk
Ingredients
- 2 Snake River Farms Kurobuta Pork Tenderloins about 1-1.5 pounds each
- 4 tbsp Garlic Junkie Seasoning
- 4 tbsp Smoke Junkie Seasoning
- 2 tbsp Dijon Mustard
- 1 tbsp White Balsamic Vinegar
- 4 tbsp Bachan’s Japanese BBQ Sauce
- 1 Peach juiced by squeezing in a citrus juicer
- For the Grilled Peach Salsa:
- Peaches sliced in half and grilled
- 1/4 cup Red Onion chopped
- 1/2 cup Red Bell Pepper chopped
- 1/8 cup Cilantro chopped
- 1/8 cup Green Onions sliced
- Juice of One Lime
- 1 tbsp Olive Oil
- 1 tbsp White Balsamic Vinegar
- 1 tbsp Agave Syrup
- Salt & Pepper to taste
- For Garnish:
- 2 Balls of Burrata
- Balsamic Glaze
Instructions
- Prepare the Marinade: In a bowl, combine Garlic Junkie seasoning, Smoke Junkie seasoning, Dijon mustard, white balsamic vinegar, Bachan’s Japanese BBQ sauce, and fresh peach juice. Mix until well blended.
- Marinate the Pork: Place the pork tenderloins in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Traeger: Preheat your Traeger grill to 225°F. Use apple or cherry wood pellets for a complementary flavor.
- Smoke the Pork: Remove the pork from the marinade, letting any excess drip off. Place the pork directly on the grill grates and smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F.
- Grill the Peaches: As the pork nears completion, increase the Traeger’s temperature to 375°F. Brush the peach halves with olive oil and place them cut side down on the grill. Grill for 4-5 minutes, until caramelized.
- Prepare the Salsa: Chop the grilled peaches and mix with red onion, red bell pepper, cilantro, green onions, lime juice, olive oil, white balsamic vinegar, and agave syrup. Season with salt and pepper to taste.
- Rest the Pork: Remove the pork from the grill and let it rest for 10 minutes before slicing.
- Assemble the Dish: Slice the pork into medallions, arrange on a platter, and top with torn pieces of burrata. Spoon the grilled peach salsa over the pork and drizzle with balsamic glaze.
- Serve and Enjoy: Serve immediately, pairing with your favorite summer sides.