Traeger Pork Tenderloins with Harissa Marinade
I’m in love with my Traeger Ironwood XL Grill, and this recipe for Traeger Pork Tenderloins with Harissa Marinade is easy, quick, and full of flavor. The combination of the flavorful marinade and the touch of smoke from the pellet grill makes this a tasty recipe any time of the year!
Pork tenderloin is one of my favorite cuts of meat. It is so tender, and it takes flavors really well. It’s great for company or just having the kids over for dinner, as we did when I last made this recipe. They loved it, and I know you will, too!
Traeger Pork Tenderloins with Harissa Marinade
Even in 20-degree weather, the Traeger has no problems getting up to temp and maintaining the heat, and because these tenderloins cook pretty quickly, it’s a great recipe to make even in the middle of the winter.
Read more: Traeger Pork Tenderloins with Harissa MarinadeGrilling the pork gives it tasty, crispy edges, so be sure to get one of those pieces for yourself! But the real secret to this recipe is the harissa marinade. Marinade the pork tenderloins for at least overnight, but a few days is better because the flavor will really soak into the meat.
Why I love this recipe
- Pork tenderloins are an affordable cut of meat, and this recipe makes them taste like a million bucks!
- I can get the pork marinating the day before, so it’s super easy to pull this dish together.
- The Ironwood XL Traeger grill makes short work of grilling these delish tenderloins.
Gather these ingredients
- 2 whole pork tenderloins – Silver skin removed.
- Dijon mustard
- Whole grain mustard
- Honey
- Soy sauce
- Harissa paste – I like Trader Joe’s harissa paste.
- Salt and pepper
How to make Traeger Pork Tenderloins with Harissa Marinade
- Trim the silver skin from the pork tenderloins with a thin, sharp knife. The silver skin is the fatty silver connective tissue at the thick end of the tenderloin. Just cut away as much as you can – it’s really quite chewy.
- Butterfly the pork tenderloins, cutting them open so that the marinade will soak in more easily. Butterflying the tenderloins also speeds up the cooking time.
- Season the butterflied pork tenderloins with salt and pepper, but don’t overdo the salt because there’s salt in the soy sauce.
- Combine the Dijon mustard, whole grain mustard, honey, soy sauce, and harissa paste in a small bowl until mixed.
- Add the marinade and butterflied pork tenderloins to a zipper-top bag and massage to spread the marinade around.
- Marinade in the fridge overnight or for up to 3 days.
- Preheat the grill to 500-F to sear, and then knock the heat down to cook.
- Grill the tenderloins until they reach an internal temperature of 145-F, then let them rest for 10 minutes before cutting and serving.
- Enjoy!
Tips & substitutions
- Buy the pork tenderloins when they’re on sale and freeze them. That makes this easy pork tenderloin recipe even more affordable!
- Harissa paste can be a bit on the spicier side. Use half as much if you don’t like your food very spicy.
- If you do like spicy meat,, kick the spices up a notch with ½ teaspoon of cayenne pepper to the marinade.
- Plan Traeger side dishes, too, so you don’t have to cook anything inside and treat everyone to a fabulous meal!
Serving suggestions
Traeger Pork Tenderloins with Harissa Paste goes so well with so many other dishes. I love serving them with Mashed Potato Casserole and Green Beans with Bacon and Onions. Or, for an easier meal, air fryer baked potatoes and a simple salad are perfect accompaniments to this recipe.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. You can freeze the leftover pork, too. Package it in an airtight freezer-safe container or bag for up to 1 month.
Check out these awesome pork recipes while you’re here
- Pork Carnitas Taco Board
- Pork Meatballs in Broth
- Slow Cooker BBQ Pork
- Sweet and Sour Pork
- Slow Cooker Pulled Pork Chili
Get the Recipe:
Traeger Pork Tenderloins with Harissa Marinade
Ingredients
- ½ c Dijon mustard
- ¼ c whole grain mustard
- ⅓ c honey
- ⅓ c soy sauce
- ¼ c harissa paste, more to taste if desired (we like Trader Joe’s)
- Salt and pepper for the meat
- 2 pork tenderloins
Instructions
- Cut off the silver fat on each pork loin. It’s okay to leave some, but cut off visible large pieces.
- Use a sharp knife to Butterfly the pork loins. Season each side with salt and pepper—don’t over salt the meat because the marinade will be seasoned well with soy sauce.
- Add the mustards, honey, soy sauce, and harissa to a bowl and mix well. Taste for additional honey, soy sauce, harissa—add for more sweetness, salt, and spice.
- Add marinade and tenderloins to a zip top bag and toss to coat. Allow to sit overnight or up to 3 days.
- Preheat the grill to 500-F to sear, and then knock the heat down to cook.
- Grill the tenderloins until they reach an internal temperature of 145-F, then let them rest for 10 minutes before cutting and serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
If I don’t have a grill can I bake this in the oven? If so, what temperature and how long?
Yes you can! Bake at 400 degrees for 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.