You'll only need to make this maple and bourbon-glazed smoked pork tenderloin recipe once, and from then on, you won't just fall in love with its flavors—your friends and family will crown you the king of the grill. It's sweet, smoky, incredibly tender, and absolutely delicious. Plus, it's a breeze to cook any day of the week, taking only about an hour.
INGREDIENTS
Two Pork Tenderloins
Bourbon
BBQ Rub
Maple Bourbon Glaze
½ Cup Maple Syrup
½ Cup Bourbon
¼ Cup Brown Sugar
Pinch of Cinnamon
PREP
To prepare this pork tenderloin recipe, we like to start by removing the little bit of silverskin that you'll find on the thicker end. Next, instead of using a traditional binder, we pour a little bit of bourbon onto the meat to enhance its flavor. Lastly, we apply a sweet and savory BBQ rub to the outside of the tenderloin and let it sit while the grill is being set up.
For this cook, we use our 22” Slow ‘N Sear® Kettle Grill along with our Slow ‘N Sear® Deluxe insert. To set up the grill, we fill the Slow ‘N Sear about ¾ of the way full and get the corner lit, then let the grill come up to between 275°F - 300°F.
Once the grill reaches the desired temperature, place the pork tenderloin onto the grill opposite the coals. Next, add a piece of cherry wood for added smoky flavor, then close the lid and begin cooking until the tenderloin reaches an internal temperature of around 135°F. At this point, open the grill and mix together your maple bourbon glaze and let it simmer for a minute or two. This will burn off the alcohol while retaining that delicious bourbon flavor.
Once the glaze has simmered, apply it to the pork tenderloin and then close the lid to continue cooking. Continue applying the glaze every 5-7 minutes until the pork tenderloin reaches 145°F. When it has reached the desired doneness, remove it from the grill and let it rest for a few minutes before slicing and enjoying the feast!