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smoked pork tenderloin
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Smoked Pork Tenderloin with Maple Bourbon Glaze

Juicy pork tenderloin smoked with pecan and bathed in a maple bourbon butter glaze.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings 4
Calories 874kcal
Author Jordan Hanger

Ingredients

Maple Bourbon Glaze

  • ½ cup pure maple syrup
  • ¼ cup dark brown sugar
  • 2 tbsp unsalted butter
  • 4 oz Bourbon

Instructions

  • Trim silver skin and excess fat off pork tenderloin and coat with olive oil. Season with honey garlic rub on all sides.
  • Set your smoker to 250°F and add one chunk of pecan wood.
  • Once the smoke is nice and clean add the pork tenderloin directly to the grill grates on the opposite side of the heat source.
  • Smoke the pork tenderloin until it reaches an internal temperature of 135°F.
  • Increase the temperature of your smoker to 300°F and glaze the pork with maple bourbon glaze every 10 minutes until the internal temperature of the pork is 145°F.
  • Remove pork from the smoker and rest for 10 minutes. Slice against the grain and brush on a little more glaze to the meat just before serving.

Maple Bourbon Glaze

  • In a small saucepan, mix together the butter, maple syrup, brown sugar, and bourbon 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.

Nutrition

Calories: 874kcal | Carbohydrates: 45g | Protein: 94g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 310mg | Sodium: 246mg | Potassium: 1944mg | Fiber: 1g | Sugar: 38g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 7mg