Saucy Rossy BBQ
Pork

Reverse Seared Pork Tenderloin

Pork tenderloin smoked at 250°F over maple pellets, then seared screaming hot in a pan for a juicy centre and a deep, caramelized crust.

Time~1 hr CategoryPork Watch4:51
Reverse Seared Pork Tenderloin — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the pork tenderloin with Maritime Madness Frig That's Good Everything seasoning, then layer on the Mighty Mesquite dry rub.
  2. 2Set the Traeger Woodridge to 250°F with maple pellets and smoke the tenderloin, tracking the internal temperature with a MEATER wireless thermometer.
  3. 3Pull the tenderloin off the smoker right at 125°F internal — this sets up the perfect finish without overcooking.
  4. 4Sear it in a blazing hot frying pan, building a deep, caramelized crust while the internal temperature climbs to 145°F.
  5. 5Rest for 5 minutes, then slice to reveal the smoke ring and juicy centre.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

More Pork

← All recipes