Bourbon and Honey Smoke Roasted Pork Tenderloin
Infused with bold, smoky flavors and a touch of caramelized sweetness, this Bourbon and Honey Smoke Roasted Pork Tenderloin is a show-stopping centerpiece for any meal. Perfectly marinated with a rich blend of bourbon, honey, soy sauce, Dijon mustard, and aromatic spices, the pork tenderloin boasts deep flavor and tender juiciness. Smoked over hickory or applewood chips at a low temperature, this recipe achieves a mouthwatering, melt-in-your-mouth texture while the glaze—reduced from the marinade—adds a luscious finishing touch. Ideal for a barbecue feast, holiday gathering, or date-night dinner, this smoky-sweet pork tenderloin is not only easy to prepare but also destined to impress. Serve it sliced into medallions with the caramelized bourbon glaze drizzled on top for a restaurant-quality dish that’s sure to wow. Keywords: bourbon pork tenderloin, smoked pork recipe, honey glaze pork, BBQ pork tenderloin, smoked meat recipes.
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 0.25 cups bourbon
- 0.25 cups honey
- 0.25 cups soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 cups wood chips (hickory or applewood)
Instructions
Trim any silver skin from the pork tenderloin and pat it dry using paper towels.
In a medium mixing bowl, combine bourbon, honey, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, ground black pepper, smoked paprika, and kosher salt. Whisk until smooth.
Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the pork is fully coated in the marinade, and refrigerate for at least 4 hours or overnight for deeper flavor.
Preheat your smoker to 225°F (107°C) and soak the wood chips in water for 30 minutes.
Remove the pork tenderloin from the marinade and let it rest at room temperature for 20 minutes while the smoker heats up. Reserve the marinade and transfer it to a small saucepan.
Heat the reserved marinade over medium heat, bringing it to a simmer. Allow it to reduce slightly, creating a glaze. Set aside.
Brush the pork tenderloin lightly with olive oil, then place it on the smoker grate. Add the soaked wood chips to the smoker for that rich, smoky flavor.
Smoke the pork tenderloin for approximately 45-60 minutes, or until its internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
During the last 15 minutes of cooking, baste the pork with the prepared bourbon glaze, allowing it to caramelize slightly.
Once fully cooked, remove the pork tenderloin from the smoker and let it rest for 5-10 minutes to retain its juices.
Slice the pork tenderloin into medallions and serve with any remaining bourbon glaze drizzled on top.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6668 mg | 290% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 49.6 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 109 mg | 8% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4586 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
