Maple Bourbon Reverse-Seared Pork Tenderloin
Simple pork tenderloin gets a triple hit of whiskey flavor in the wood, the rub, and the BBQ sauce. Tangy mustard and sweet maple round out the flavor. For best results, season the Maple Bourbon Reverse-Seared Pork Tenderloin for at least a few hours before smoking.
1 Pound pork tenderloin
2 Tablespoon yellow mustard
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
2 Tablespoon Traeger WhistlePig Whiskey Dust
Traeger WhistlePig Whiskey Hog BBQ Sauce
Set a wire rack over a rimmed baking sheet.
Pat the pork tenderloin dry with paper towels. Rub the tenderloin with the mustard, then season with the salt, pepper, and Traeger WhistlePig Whiskey Dust. Place the tenderloin on the wire rack, then refrigerate for at least 1 hour, or preferably overnight.
When ready to cook, set the Traeger temperature to 200°F and preheat with the lid closed for 15 minutes. For best results, use Super Smoke, if available.
Insert the probe into the thickest part of the tenderloin. Place the tenderloin directly on the grill grates. Close the lid, and smoke, rotating once halfway through until the internal temperature reaches 140°F, about 45 minutes.
Remove the tenderloin from the grill and cover it with foil. Increase the Traeger temperature to 400°F and preheat with the lid closed for 10 minutes.
Return the tenderloin to the grill, reinsert the probe, and sear until the internal temperature reaches 145°F for medium-rare, about 3 minutes per side, or your desired temperature. While searing, brush the tenderloin with Traeger WhistlePig Whiskey Hog BBQ Sauce, not letting the sugar in the sauce burn.
Transfer the tenderloin from the grill to a clean wire rack and brush with more BBQ sauce, then let rest for about five minutes.
To serve, slice the tenderloin on a slight bias and drizzle with more BBQ sauce. Enjoy!
Recipe and photo from Traeger.