gluten-free no restrictions red smoke-roasting Traeger grill/smoker

Tasso | Traeger Grill

Name: Tasso-Style Pork Tenderloin
Prep time: 5 min
Cook time: 510 min
Ingredients: 1 lb pork tenderloin; 5 g garlic; 12 g kosher salt; 2 g cayenne (or ); 8 g paprika; 4 g black pepper (freshly ground); 0.2 tsp cinnamon; 1 tsp white pepper (freshly ground); 1 tsp brown sugar

February 9, 2021

About Tasso

Below are links to online sources for Tasso (TAH-so).

cajungrocer.com

Tasso is a specialty of south Louisiana Cajun cuisine. Tasso ham is made from the hog’s shoulder. This cut is typically very flavorful because the muscle in the shoulder is constantly used by the animal. In Bayou cuisine, tasso is typically used to season dishes like soups, gumbo, grits, rice, and gravies.

D’Artagnan gives a few ideas for cooking with their Tasso — adding it to creamy dips and fondues, to chowders and bisques, to sauteed or braised greens, etc. Go to dartgnan.com for the full list.

What If We Replace Pork Butt with Tenderloin?

It’s delicious! And you want to eat it, not to cook with it. And it’s lean. Extremely easy to make with Traeger Smoker!

Print Recipe

Tasso-Style Pork Tenderloin

Prep Time5 mins

Cook Time8 hrs 30 mins

Course: Appetizer, Condiment

Cuisine: Creole/Nola

Keyword: pork, smoked, traeger

Servings: pound

Ingredients

1 lb pork tenderloin

for dry rub

5 g garlic
12 g kosher salt
2 g cayenne or
8 g paprika
4 g black pepper freshly ground
0.2 tsp cinnamon
1 tsp white pepper freshly ground
1 tsp brown sugar

Instructions

In Central Texas, I choose to use All Natural HEB pork tenderloin. One tenderloin is usually a little over 1 lb. Remove it from the vacuum packaging. Start the Traeger Smoker.
Peel and press/puree fresh garlic. Rub it all over the tenderloin.
In a small bowl, measure and combine the rest of the dry rub ingredients. If smoking a few tenderloins at the same time, scroll down to the Recipe Notes with the original recipe that uses measuring spoons. For one tenderloin, it is easier to weigh all ingredients using kitchen scales. Apply dry rub generously.
Place the tenderloin(s) on a smoking rack and smoke (160F) for 8.5 hours. Let cool to room temperature and refrigerate. Slice to serve and enjoy!