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Smoked Pork Tenderloin Over Petite Potato Medely

Pork

(0)

Marinated pork tenderloins in a sweet honey and thyme mixture then smoked over petite potatoes for that sweet and smoky bite

Temp

275 F

Time

2 Hours

Fuel

Bear Mountain BBQ Pecan ( Pellet )

Ingredients

1/2 cup Apple Juice (Marinade)

3 tbsp Honey (Marinade)

3 tbsp Traeger Perfect Pork Rub (Marinade)

2 tbsp Thyme (Marinade)

2 Pork Tenderloin

1 each Petite Golden Potatoes

1 each Petite Medely Potatoes

2 tbsp Fresh Vintage Farms Almond Oil

Steps

Create Marinade

In a large bowl, whisk together the apple juice, honey (warmed), Traeger Perfect Pork Rub and Thyme

Marinate Pork Tenderloin

Add the 2 Pork Tenderloins to a vacuum bag along with the marinade. Seal and refrigerate for 2 hours. You can also place in a bowl with plastic wrap if you do not have a vacuum sealer.

Prep Potatoes

Slice petite potatoes into halves (or thirds if larger) and to a bowl. Mix with Fresh Vintage Farms Almond Oil and Traeger Veggie Rub

Assemble to Cook

In a 14" Finex Cast Iron Skillet, add the prepped potatoes to the bottom spreading evenly. Remove the pork tenderloins and place them on top of the potatoes. Insert your MEATER probe in the thickest part of the tenderloins

Preheat smoker

Fire up your Traeger to 275F using Bear Mountain BBQ Pecan Pellets

Cook

Place the Finex Cast Iron Skillet on to the Traeger and let smoke for approximately 2 hours or until the internal temperature reads 145F.

Rest

Remove entire skillet from the Traeger and let rest for 10 minutes before slicing into the tenderloins.