Traeger Garlic-Herb Pork Medallions with Dijon Brussels Sprouts & Green Onion Mash

Step-by-step instructions.

1. Preheat and season

   • Preheat the Traeger or other pellet grill to 425°F with the lid closed. Mix the softened finishing butter with the grated garlic, parsley, and lemon zest; set aside.
   • Cut the trimmed pork tenderloin into 1½-inch-thick medallions. Pat dry, coat with 1 tablespoon olive oil, and season all over with the pork salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.

2. Start the roasted vegetables

   • Toss the Brussels sprouts and optional quartered baby potatoes with their olive oil, salt, and pepper. Spread on a large rimmed metal sheet pan with sprouts cut-side down, leaving space between pieces.
   • Roast on the Traeger for 30–40 minutes, turning after about 20 minutes, until the sprouts are browned and the potatoes are fork-tender. Timing varies with vegetable size; remove tender pieces first if needed.

3. Boil the potatoes while the vegetables roast

   • Place the mash potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce to a steady simmer. Cook for 15–20 minutes, until fork-tender.
   • Drain well and let steam dry for 2 minutes. Keep the empty pot for finishing the mash.

4. Grill the pork medallions

   • After the vegetables have roasted for about 15 minutes, place the medallions directly on clean, lightly oiled grill grates. Keep the lid closed between checks.
   • Cook approximately 14–22 minutes, flipping halfway through. Begin checking early and insert an instant-read thermometer sideways into the center of each medallion. Cook each piece to 145°F; thickness and grill conditions matter more than the clock.

5. Finish the green onion mash

   • While the pork cooks, melt the mash butter in the empty potato pot over low heat. Add the green onion whites and cook for 1 minute.
   • Return the drained potatoes and mash with the sour cream and ⅓ cup warm milk. Add more warm milk, up to ½ cup total, as needed. Season with salt and pepper to taste. Fold in half the green onion tops and cover to keep warm.

6. Rest the pork and dress the vegetables

   • Transfer the cooked pork to a platter, dot with the garlic-herb finishing butter, and rest for 5 minutes.
   • Whisk the Dijon, maple syrup, and cider vinegar together. Toss with the hot roasted vegetables just before serving; a light coating preserves more of their browned texture.

7. Plate and serve

   • Spoon mashed potatoes onto each plate and arrange the pork medallions over the edge of the mash. Add the roasted vegetables alongside.
   • Spoon the melted herb butter and resting juices over the pork. Finish with the remaining green onion tops.