Maple Bourbon Smoked Pork Tenderloin
Jump to RecipeIf you're looking to impress your family and friends with a mouthwatering dish that combines the rich flavors of maple and bourbon, our Maple Bourbon Smoked Pork Tenderloin recipe is a must-try! This easy yet sophisticated recipe features tender pork marinated in a sweet and savory blend of maple syrup, bourbon, and spices, then smoked to perfection. Not only does the smoking process infuse the meat with an irresistible smoky aroma, but it also helps to lock in the juiciness, resulting in a tender and flavorful meal that will have everyone coming back for seconds. Perfect for weekend barbecues or special gatherings, this pork tenderloin is simple enough for beginners yet impressive enough for seasoned cooks. Get ready to embark on a culinary journey that will elevate your grilling game and tantalize your taste buds!
Ingredients
pork tenderloin
Choose pork tenderloin that is firm and pink. You can substitute with chicken breast or beef tenderloin for a different flavor, but adjust cooking times accordingly. Trim any excess fat for a leaner dish.
maple syrup
Use pure maple syrup for the best flavor; avoid imitation syrup. If unavailable, honey or agave syrup can be used as substitutes, but they may alter the flavor profile slightly.
bourbon
Select a bourbon that you enjoy drinking, as its flavor will be prominent in the dish. If you prefer a non-alcoholic option, consider using apple cider vinegar mixed with a bit of brown sugar as a substitute.
soy sauce
Opt for low-sodium soy sauce if you're watching your salt intake. For a gluten-free version, use tamari or coconut aminos.
garlic powder
Fresh garlic can be substituted at a ratio of 1/8 teaspoon of garlic powder per clove, but adjust according to taste. Consider toasting the garlic powder briefly in the pan for a more intense flavor.
onion powder
Like garlic powder, you can substitute with fresh onions (1 tablespoon of onion powder is roughly equivalent to 1/4 cup of finely chopped fresh onion). Alternatively, shallots can offer a similar taste.
black pepper
Freshly cracked black pepper will provide a more robust flavor than pre-ground. For a different kick, try using white pepper for a milder heat or smoked paprika for a unique twist.
salt
Use kosher salt for even seasoning. If you're looking to reduce sodium, try using a salt substitute or simply decrease the amount to taste.
wood chips (hickory or apple)
Hickory offers a strong smoky flavor, while apple wood provides a sweeter, milder smoke. If you don't have these types, try cherry or mesquite wood chips for different flavor profiles. Always soak wood chips for at least 30 minutes to prevent them from burning too quickly.
Cooking Steps
Step 1: Prepare the Marinade
In a large bowl, combine 1 cup of maple syrup, 1 cup of bourbon, 1/4 cup of soy sauce, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of black pepper, and 1 teaspoon of salt to create a flavorful marinade.Step 2: Marinate the Pork
Place 2 pounds of pork tenderloin in a resealable plastic bag and pour the marinade over the meat. Seal the bag tightly and refrigerate for at least 1 hour, but for the best flavor, let it marinate overnight.Step 3: Soak the Wood Chips
Soak 2 cups of hickory or apple wood chips in water for about 30 minutes before cooking. This helps create smoke and flavor during the cooking process.Step 4: Preheat the Smoker or Grill
Preheat your smoker or grill to 225°F (107°C). This low and slow cooking method is key for tender, smoky pork.Step 5: Prepare the Pork for Smoking
After marinating, remove the pork from the bag and let excess marinade drip off. Discard the marinade as it can harbor bacteria.Step 6: Add Wood Chips to the Grill
If using a smoker, place the soaked wood chips in the smoker box. If using a charcoal grill, add the wood chips directly onto the coals to start producing smoke.Step 7: Smoke the Pork Tenderloin
Place the pork tenderloin on the grill grates. Close the lid and smoke for about 1.5 hours or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.Step 8: Rest and Serve
Once cooked, remove the tenderloin from the grill and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful dish. Slice and serve.
Frequently Asked Questions
How do I prepare pork tenderloin before cooking?
Start by trimming any excess fat or silver skin from the pork tenderloin. Pat it dry with paper towels to remove moisture, which helps with browning.
What should I do if I don't have a smoker?
You can use a grill with indirect heat or even an oven. For a grill, set it up for indirect cooking by leaving one side of the grill off and placing the pork on the cooler side. For the oven, use a roasting pan and cook at a low temperature.
How long should I marinate the pork tenderloin?
Marinating for at least 1 hour is good, but for best flavor, marinate overnight in the refrigerator. This allows the flavors to penetrate the meat.
What is the ideal cooking temperature for pork tenderloin?
The internal temperature of the pork tenderloin should reach 145°F (63°C) for it to be safe to eat and still juicy. Use a meat thermometer for accuracy.
How can I tell when the pork is done without a thermometer?
While a meat thermometer is the best tool, you can also cut into the thickest part of the tenderloin. The meat should be slightly pink but not bloody.
What type of wood chips should I use for smoking?
Hickory and apple are great choices for smoking pork. Hickory gives a stronger flavor, while apple provides a sweeter, milder taste.
How do I soak wood chips, and why is it necessary?
Soak the wood chips in water for about 30 minutes before using them. This helps them smolder and produce smoke rather than burn up quickly.
Can I use other ingredients in the marinade?
Absolutely! You can experiment with different flavors by adding mustard, herbs, or spices to suit your taste.
Why should I let the pork rest after cooking?
Letting the pork rest for about 10 minutes after cooking allows the juices to redistribute, making the meat more tender and flavorful when sliced.
What sides pair well with smoked pork tenderloin?
Consider serving it with coleslaw, grilled vegetables, or a light salad. These sides complement the richness of the pork.
Additional Information
Dietary Considerations
This dish is naturally gluten-free when using gluten-free soy sauce. For those with dietary restrictions, consider substituting the soy sauce with tamari or coconut aminos. To make it more health-conscious, you can reduce the amount of maple syrup or use a sugar-free syrup alternative. For a low-carb version, serve with non-starchy vegetables instead of sweet potatoes.
Pairings
For a delicious accompaniment, serve the Maple Bourbon Smoked Pork Tenderloin with roasted sweet potatoes or a warm potato salad, as their sweetness complements the maple flavors. A side of sautéed green beans or a fresh arugula salad with a light vinaigrette balances the richness of the pork. Pair with a robust red wine, such as a Zinfandel or a fruity bourbon-based cocktail. For non-alcoholic options, consider iced tea with a hint of lemon or sparkling apple cider.
Serving Suggestions
Slice the smoked pork tenderloin into medallions and arrange them on a platter. Drizzle with a little extra maple syrup or a bourbon glaze to enhance the flavors. Garnish with fresh herbs like parsley or chives for a pop of color. Serve warm, alongside the suggested sides, and provide small bowls of additional sauce for dipping. This presentation is perfect for gatherings, making it appealing as a main dish at barbecues or holiday dinners.
Maple Bourbon Smoked Pork Tenderloin
Cuisine:
Course:
Description
Succulent pork tenderloin marinated in a sweet and smoky blend, perfect for a flavorful dinner.
Ingredients
- pork tenderloin: 2 pounds
- maple syrup: 1 cup
- bourbon: 1 cup
- soy sauce: 1 quarter cup
- garlic powder: 1 tablespoon
- onion powder: 1 tablespoon
- black pepper: 1 teaspoon
- salt: 1 teaspoon
- wood chips (hickory or apple): 2 cups
Date Created:
5/24/2025