Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 pork tenderloins (about 2 to 2 1/2 lb total), silver skin removed
- 2 tsp kosher salt (for dry brine)
- 1 tsp packed light brown sugar (for dry brine)
- 2 tsp coarsely ground black pepper
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp dried thyme
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 tbsp neutral oil (avocado or canola)
- 1/3 cup bourbon
- 1/2 cup packed light brown sugar (for glaze)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp unsalted butter
Do This
- 1. Dry-brine pork with 2 tsp kosher salt + 1 tsp brown sugar; refrigerate uncovered 8–24 hours.
- 2. Mix spice rub; lightly oil pork, then coat all over with rub.
- 3. Preheat smoker to 225°F; add wood (apple, cherry, or hickory).
- 4. Smoke tenderloins to 130–135°F internal, about 30–40 minutes.
- 5. Simmer glaze 5–7 minutes until glossy; brush on pork. Raise smoker to 275°F.
- 6. Continue cooking, brushing glaze every 5 minutes, until pork reaches 145°F internal, about 10–20 minutes more.
- 7. Rest 10 minutes, slice into 1/2-inch medallions, and serve with extra glaze.
Why You’ll Love This Recipe
- Juicy and tender every time: A simple dry brine keeps the tenderloin seasoned all the way through.
- Big flavor without being fussy: Peppery spices + gentle smoke + a bourbon-brown sugar glaze hits sweet, savory, and a little bite.
- Weeknight-friendly for a smoker recipe: Pork tenderloin cooks fast compared to ribs or shoulder.
- Easy serving: Sliced medallion-style, it’s perfect for family-style platters or sandwiches the next day.
Grocery List
- Produce: (Optional) fresh parsley or chives for garnish
- Dairy: unsalted butter
- Meat: 2 pork tenderloins (about 2 to 2 1/2 lb total)
- Pantry: kosher salt, light brown sugar, coarsely ground black pepper, smoked paprika, garlic powder, onion powder, ground mustard, dried thyme, ground coriander, cayenne pepper, neutral oil (avocado/canola), bourbon, Dijon mustard, apple cider vinegar, soy sauce
- Smoking: wood chunks or chips (apple, cherry, hickory, or a blend)
Full Ingredients
Pork and Dry Brine
- 2 pork tenderloins (about 2 to 2 1/2 lb total)
- 2 tsp kosher salt
- 1 tsp packed light brown sugar
Peppery Spice Rub
- 2 tsp coarsely ground black pepper
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp dried thyme
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 tbsp neutral oil (avocado or canola), for coating the pork
Bourbon-Brown Sugar Glaze
- 1/3 cup bourbon
- 1/2 cup packed light brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp unsalted butter
- 2 tbsp water
- 1/8 tsp kosher salt (optional, only if needed to balance sweetness)
For Serving (Optional)
- 1 tbsp finely chopped fresh parsley or chives
Step-by-Step Instructions
Step 1: Trim and dry-brine the tenderloins
Trim off any silver skin (the thin, shiny membrane) and extra surface fat. Pat the pork dry with paper towels.
In a small bowl, mix 2 tsp kosher salt with 1 tsp brown sugar. Sprinkle evenly over all sides of both tenderloins.
Place the pork on a rack set over a sheet pan (or on a plate). Refrigerate uncovered for 8 to 24 hours. This seasons the meat deeply and helps it stay juicy.
Step 2: Mix the spice rub and season the pork
In a bowl, stir together black pepper, smoked paprika, garlic powder, onion powder, ground mustard, thyme, coriander, and cayenne.
Lightly coat the tenderloins with 1 tbsp neutral oil (this helps the spices adhere). Press the rub onto all sides of the pork.
Let the seasoned pork sit at room temperature for 20 minutes while you preheat the smoker.
Step 3: Preheat the smoker
Preheat your smoker to 225°F. Add your wood (apple and cherry are mild and slightly sweet; hickory adds a stronger, classic smoke). If your smoker uses a water pan, fill it with hot water for steadier heat.
Set up an instant-read thermometer or a probe thermometer if you have one; tenderloin is best cooked by temperature, not time.
Step 4: Smoke until the pork is nearly done
Place the tenderloins in the smoker with a little space between them for airflow. Smoke at 225°F until the thickest part reaches 130–135°F, about 30–40 minutes (timing varies by thickness and smoker).
While the pork smokes, make the glaze.
Step 5: Make the bourbon-brown sugar glaze
In a small saucepan over medium heat, combine 1/3 cup bourbon, 1/2 cup brown sugar, Dijon, apple cider vinegar, soy sauce, and 2 tbsp water.
Bring to a gentle simmer and cook, stirring often, for 5–7 minutes, until the sugar is fully dissolved and the glaze looks glossy and lightly thickened (it should coat the back of a spoon).
Remove from heat and whisk in 1 tbsp butter until melted. Taste and add up to 1/8 tsp kosher salt only if it needs a little more savory balance.
Food-safety note: If you plan to serve extra glaze at the table, set some aside now in a clean bowl before brushing any onto the meat.
Step 6: Glaze and finish the tenderloins until juicy
When the pork reaches 130–135°F internal, brush a generous layer of glaze over the tenderloins. Increase the smoker temperature to 275°F to help the glaze set into a shiny coating instead of staying syrupy.
Continue cooking until the pork reaches 145°F internal, brushing on another thin layer of glaze every 5 minutes. This final phase usually takes 10–20 minutes.
Remove the tenderloins from the smoker at 145°F. Avoid overcooking; tenderloin is lean and can dry out if pushed too far.
Step 7: Rest, slice into medallions, and serve
Let the pork rest on a cutting board for 10 minutes. This keeps the juices in the meat and helps the glaze finish “setting” as it cools slightly.
Slice crosswise into 1/2-inch medallions. Arrange on a platter, drizzle with any reserved clean glaze, and sprinkle with parsley or chives if you like. Serve warm.
Pro Tips
- Use temperature targets, not the clock: Pull at 145°F internal for the juiciest tenderloin. A probe thermometer makes this easy.
- Don’t skip the uncovered dry brine: It seasons the inside and dries the surface slightly, helping smoke and glaze cling better.
- Glaze late on purpose: Brown sugar can scorch if it’s exposed too long. Waiting until 130–135°F keeps it glossy, not bitter.
- Thin layers beat one thick coat: Brushing several light coats creates that lacquered, shiny finish.
- Pick your smoke wisely: Pork tenderloin is delicate. Apple/cherry are forgiving; heavy mesquite can overpower quickly.
Variations
- Maple-bourbon glaze: Replace 2 tbsp of the brown sugar with 2 tbsp pure maple syrup and simmer an extra 1–2 minutes to thicken.
- Spicy-sweet glaze: Add 1–2 tsp hot sauce or 1/4 tsp crushed red pepper flakes to the glaze while it simmers.
- No bourbon option: Swap bourbon for 1/3 cup apple juice plus 1 tsp vanilla extract (stir in vanilla off heat). You’ll still get a sweet, rounded glaze.
Storage & Make-Ahead
Refrigerate: Store leftover sliced pork in an airtight container for up to 4 days. Keep any extra glaze in a separate container for up to 7 days.
Reheat: For best texture, reheat gently: place slices in a covered skillet with 1–2 tbsp water or broth over low heat until warmed through, 4–6 minutes. Add a small spoonful of glaze at the end. Avoid high heat (it can tighten and dry the tenderloin).
Make-ahead: Dry-brine the pork up to 24 hours ahead. The glaze can be made up to 3 days ahead; rewarm over low heat until pourable.
Nutrition (per serving)
Approximate, based on 4 servings: 420 calories, 40 g protein, 21 g carbohydrates, 18 g fat, 7 g sugar, 900 mg sodium.
