Rubbed with mustard as a binder and seasoned with Traeger pork and poultry, and at the end of the cook cycle, they were treated with Traeger apricot sauce, as well as Traeger cherry barbecue sauce after I ran out of the apricot. Lol. They turned out great!
by GodFamilyandTraeger
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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They look fantastic! Nice work
If I do say so those are by far the longest pork tenderloins I have ever seen in my life. I am currently a butcher and kinda find it hard to believe those are pork tenderloins. Maybe OP meant boneless pork loins :). Did a good job with braiding them