Cherry Bourbon Smoked Pork Tenderloin
Recipe - No. 8
Behind the Recipe
Stop. You Had Me At Cherry Bourbon.
Whether you're a fan of all things meaty or have a love for cooking unusually delicious meals, smoked pork tenderloins are a must-try. These tasty bites are full of smoky aromas, a juicy texture, and an array of rich flavors that'll have your neighbors kicking down the door.
Our smoked pork tenderloin recipe adds an unparalleled depth that's hard to achieve through other cooking methods. As the meat slowly cooks over low, indirect heat, it absorbs the aromatic smoke generated by hardwood chips or pellets. This imparts a distinctive smoky essence that permeates the tenderloin, resulting in a flavor profile that, well, you've gotta taste to believe.
So fire up the smoker, gather your ingredients, and embark on a culinary adventure that celebrates the tart and smoky deliciousness of pork tenderloins.
- 2 pork tenderloins (1 to 1.5 lbs each)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp dark brown sugar
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp garlic powder
- 1/2 cup cherry preserves
- 1/2 cup bourbon
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- Get your Oakford fired up to 250°F with some robust cherry wood pellets or chunks ready to infuse the meat with all that smoky goodness.
- Mix together a spice rub of olive oil, Dijon mustard, dark brown sugar, kosher salt, black pepper, and garlic powder. Give those pork tenderloins a good rubdown with the spice mix.
Place the pork tenderloins onto your Oakford, and let the magic happen for around 2 hours or until they reach an internal temperature of 145°F.
While your tenderloins are smoking, get started on a glaze to take this dish to the next level. Combine cherry preserves, bourbon, Worcestershire sauce, and soy sauce in a saucepan over medium heat, stirring occasionally until it transforms into a thick and luscious glaze.
Once your tenderloins are almost ready, slather on the glaze for some sweet and savory flavor. Continue smoking for another 15-20 minutes or until the glaze has caramelized to perfection, and your tenderloins have reached an internal temperature of 150°F.
Take your deliciously smoked and glazed tenderloins off your Oakford and let them rest for a bit before slicing.
When ready, slice them into 1/2-inch thick slices.
Drizzle any remaining glaze over the top and serve up with your favorite side dishes.
Enjoy the feast!