Smoked Pork Tenderloin: Prosciutto Wrapped with Maple Glaze

Juicy pork tenderloin wrapped in delicate sweet-salty prosciutto and bathed in a maple glaze.
smoked pork tenderloin

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There’s a lot of pulled pork in the BBQ world, but there’s another cut that is just as tasty and rewarding: the pork tenderloin.

Smoked pork tenderloin is juicy and tender on its own, but wrapping it with the prosciutto and adding the maple glaze will have you replacing your holiday ham.

In this recipe, I’ll show you a fast, easy method to smoke pork tenderloin that results in a juicy bite every time.

What is pork tenderloin?

Pork tenderloin is the long, narrow muscle that runs along the backbone. It is extra lean and tender, and comes packaged boneless.

Don’t confuse it with standard pork loin though. That’s a different cut that is wider and flatter and comes from the back of the pig.

Both are easy to overcook, so we’ll pay special attention to the internal temperature when smoking your pork tenderloin.

Pork tenderloin should be easy to source from your local butcher or supermarket or you can treat yourself to a tender Kurobuta tenderloin from Snake River Farms.

Why wrap with Prosciutto?

Prosciutto is Italian for ham, but in the US refers to a dry-cured ham that is served uncooked. 

It is a fatty, flavorful cut of meat sliced very thin. It has a salty-sweet, meaty flavor that melts in your mouth like butter. 

Generally served as charcuterie, when we wrap the pork loin and smoke it low and slow, the fats in the prosciutto slowly melt and baste the pork loin infusing it with a salty flavor and making it even more juicy than normal. 

How to make prosciutto-wrapped smoked pork tenderloin

This recipe is pretty simple and low maintenance, especially if you’re using a pellet grill with a meat probe. I’m using the Z Grill 700D3 that has two built-in meat probes. 

uncooked pork tenderloin and prosciutto on a wooden board
This is an easy-to-make recipe that requires just a few ingredients

What you’ll need:

  • 1.5 lbs pork tenderloin, trimmed of any visible silver skin
  • 4 oz prosciutto
  • Salt and pepper to taste

For the glaze:

  • ½ cup pure maple syrup
  • ½ cup apple cider vinegar

Prep the pork tenderloin

Open the pork tenderloin and pat dry with paper towels. If you see any excess fat or silver skin, trim it off with a sharp knife. Season lightly with a pinch of kosher salt and coarse ground pepper.

uncooked prosciutto wrapped pork tenderloin on a wooden board
When you warp the tenderloin with prosciutto, make sure to overlap each slice to cover the pork completely

Wrap each piece of prosciutto around the pork tenderloin completely. Overlap a little bit of each slice to ensure that the tenderloin is completely covered. Fold the prosciutto over the ends of the tenderloin as well to cover. 

Let the prosciutto wrapped tenderloin sit at room temperature for 30 minutes.

Prepare the smoker

Set up the smoker for indirect heat at 250°F. Once it gets to the target temperature, add your smoking wood of choice. I’m using the Z Grill’s oak pellets

Whatever you usually use to smoke pork butt is fine for the smoked tenderloin as well. Hickory, oak, apple or cherry are my favorites.

Smoke the pork tenderloin

With the smoker up to temperature and rolling with smoke, place the pork tenderloin on the grates and close the lid.

prosciutto wrapped pork tenderloin with inserted meat probe on a smoker
Smoke the pork tenderloin under a closed lid until it reaches 135°F internal temperature

Let it ride until it reaches an internal temperature of 135°F. Roughly one hour depending on the size of your tenderloin.

Make the maple glaze

While the tenderloin is smoking, it’s time to make the maple glaze. This is a simple glaze that will add a light sweetness to the meat without overpowering the dish. It’s meant to add another layer of complementary flavor rather than take over the bite.

Mix ½ cup of pure maple syrup with ½ cup of apple cider vinegar in a small saucepan over medium heat. Reduce the heat to medium-low when it starts to bubble up, then continue to simmer until the mixture is reduced to almost half.

Glaze the pork tenderloin

When the tenderloin reaches 135°F, increase the smoker temperature to 300°F. Start glazing the pork with a layer of maple glaze and continue to cook. Glaze every ten minutes until the internal temperature reaches 145°F – roughly thirty more minutes. 

gazing the prosciutto wrapped smoked pork tenderloin
Make a maple glaze in a saucepan and glaze the tenderloin every 10 minutes once it reaches 135°F

If you run out of glaze before the pork tenderloin reaches the final temperature, that’s ok. It’s enough glaze to tack up and stay on the meat.

Serve the pork tenderloin

At 145°F, remove the pork tenderloin from the smoker and tent with foil. Let rest 10 to 15 minutes then slice thinly to serve.

prosciutto wrapped smoked pork tenderloin on a wooden board
Rest smoked pork tenderloin for 10 minutes, slice and enjoy every juicy bite of it

This smoked pork tenderloin is good enough to eat on its own, or as part of your next holiday spread. It’s tender and super juicy from the prosciutto’s fat rendering and basting the meat throughout the cooking process. 

smoked pork tenderloin

Smoked Prosciutto-Wrapped Pork Tenderloin

Juicy pork tenderloin wrapped in delicate sweet-salty prosciutto and bathed in a maple glaze.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 10 minutes
Total Time: 2 hours
Servings: 4
Calories: 437kcal
Author: Phen Pavelka


  • 1.5 lbs pork tenderloin trimmed
  • 4 oz prosciutto
  • Kosher salt to taste
  • Black pepper freshly ground, to taste

For the glaze:

  • ½ cup pure maple syrup
  • ½ cup apple cider vinegar


  • Prepare your smoker to 250°F with smoking wood of choice.
  • Open and trim the pork tenderloin. Pat dry with paper towels.
  • Season lightly with kosher salt and pepper.
  • Wrap the prosciutto around the tenderloin, ensuring each slice is slightly overlapping.
  • Let prosciutto-wrapped pork tenderloin sit at room temperature for 30 minutes.
  • Make the glaze: mix the maple syrup and apple cider vinegar in a small saucepan over medium heat and bring to a light boil. Reduce heat to medium-low and continue to simmer, reducing down to half.
  • Place pork tenderloin on the smoker. Let smoke undisturbed until internal temperature probe reads 135°F, around 1 hour.
  • Glaze the pork tenderloin evenly with the maple glaze, and increase the smoker temperature to 300°F.
  • Continue glazing the tenderloin until internal temperature reaches 145°F, around 30 minutes.
  • Remove the pork tenderloin from the smoker and tent with foil. Rest for 10 – 15 minutes.
  • Slice thinly and serve while hot.


Calories: 437kcal | Carbohydrates: 28g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 281mg | Potassium: 837mg | Sugar: 24g | Vitamin A: 14IU | Calcium: 58mg | Iron: 2mg
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