Hickory-Smoked Maple Bourbon Pork Tenderloin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin slow-smoked over hickory wood and glazed with a sweet maple bourbon sauce for a perfect balance of smoky and sweet flavors. This american-inspired bbq & smoked ready in about 135 minutes pairs pork tenderloin, hickory wood chips, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your smoker to 225°F and add 2 cups of hickory wood chips to create smoke.
  2. Step 2: In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 2 lbs pork tenderloin, then drizzle with 1 tbsp olive oil to help the rub adhere.
  3. Step 3: Place the pork tenderloin on the smoker grate and smoke for approximately 1.5 to 2 hours, or until internal temperature reaches 145°F, maintaining steady smoke and temperature.
  4. Step 4: Meanwhile, in a small saucepan, combine 1/4 cup maple syrup, 1/4 cup bourbon, and 2 tbsp brown sugar. Simmer over medium heat for 8-10 minutes until the glaze thickens and coats the back of a spoon.
  5. Step 5: During the last 15 minutes of smoking, brush the maple bourbon glaze generously over the pork tenderloin every 5 minutes to build a sticky, flavorful crust.
  6. Step 6: Remove the pork from the smoker and let rest for 10 minutes before slicing to lock in juices and serve.

Equipment for this recipe

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Frequently asked questions

How long does Hickory-Smoked Maple Bourbon Pork Tenderloin take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hickory-Smoked Maple Bourbon Pork Tenderloin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Hickory-Smoked Maple Bourbon Pork Tenderloin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hickory-Smoked Maple Bourbon Pork Tenderloin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hickory-Smoked Maple Bourbon Pork Tenderloin?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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