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We’ve taken the filet mignon of pork and given it some smokin’ flavor. These tenderloins are marinated in sweet honey and thyme mixture and smoked to perfection over aromatic applewood.
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I would’ve seared it at least
I followed this recipe to the T. Set my Traeger 885 to 135. Set my probe alarm to 140. Pulled out the meat and sliced it – NOPE. Half of the tenderloin looks undercooked. What is going on?
Marinate overnight, keep the marinate juice, simmer it to reduce. Use some for basting the meat a few times and the rest to serve as sauce with the finished produce. A.maz.ing!!
Link to recipe doesn’t work.
😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
Mary, it will have a pink smoke ring and also, tenderloins are best at about the temp they used. They do not need to be gray to be safe to eat, and taste much better cooked to lower temperatures than we were probably taught. Pork is soooooo good when it is not over cooked.
it didn't look cooked enough.
About how long should it take to cook, to reach 145 degrees internal temp?
Good program but difficult to get answers from Traeger!