Recipe for Barbecued Pork Tenderloin: Smoky-Sweet Glaze on Juicy Cuts

Getting my first whiff of hickory smoke at a family cookout inspired this tender pork tenderloin recipe. The slow grill method locks in natural juices while building smoky depth.

The secret lies in a balanced sweet-spicy glaze that caramelizes beautifully over the meat. I developed this technique after years of competing in local BBQ events, refining it for home cooks.

You’ll achieve juicy, flavorful pork with a perfect char, thanks to precise temperature control. The glaze creates a sticky, finger-licking finish that’s impossible to resist.

This method works with any grill setup, from charcoal to gas. The result is restaurant-quality pork that’s sure to impress at your next gathering.

Ingredients for Recipe for Barbecued Pork Tenderloin

Pantry staples and a quick grocery run for the pork. Everything else is likely already waiting.

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The pork tenderloin is the star—look for 1.5 pounds with even marbling and a pinkish hue. Whole Foods and Costco consistently carry high-quality cuts. Hickory wood chips are essential for that authentic smoky flavor; Lumber Jack brand is a reliable choice. Avoid pre-soaked chips (they lack potency). For the glaze, organic brown sugar and San Marzano ketchup elevate the depth of flavor significantly.

No hickory chips? Mesquite or applewood work in a pinch (adjust soaking time to 20 minutes). Swap molasses for maple syrup if preferred, though the flavor profile will be milder. Annie’s Organic ketchup is a solid alternative for a cleaner ingredient list. If avoiding vinegar, substitute lemon juice at half the amount—just know the tang will differ slightly.

Store pork in the coldest part of your fridge for up to 3 days before cooking, or freeze for 6 months. The glaze keeps in an airtight container for 1 week in the fridge. Leftover cooked pork reheats beautifully—slice and use in sandwiches or salads within 4 days.

Step-by-Step Instructions for Barbecued Pork Tenderloin

Master these steps and you will produce fall-apart tender pork with a rich, glossy glaze.

Step 1: Prepare and Season the Pork Tenderloin

Pat the 1.5 lb Pork Tenderloin completely dry with paper towels to ensure a good sear. Trim any remaining silver skin if not already done. This step is crucial for both texture and appearance.

Create a rub by mixing 1 tbsp Kosher Salt, 1 tsp Black Pepper, 1 tbsp Garlic Powder, and 1 tsp Smoked Paprika. Massage this mixture all over the pork, pressing it into the meat so it adheres well. Let the seasoned tenderloin sit at room temperature for 20-30 minutes while you prepare the grill.

Step 2: Soak Wood Chips and Preheat the Grill

Place the 1 cup Hickory Wood Chips in a bowl of water to soak for 30 minutes. This prevents them from burning too quickly and produces a steady, flavorful smoke. While they soak, preheat your grill to medium-high heat (about 400°F).

Once soaked, drain the hickory wood chips and place them in a smoker box or directly on the heat source if your grill allows. Close the lid and let the wood chips begin to smoke before adding the pork. You should see a thin, steady stream of smoke—this is the ideal condition for infusing that deep, smoky flavor.

Step 3: Sear and Smoke the Pork

Drizzle the pork tenderloin with 2 tbsp Olive Oil and place it on the grill. Sear on all sides for 2-3 minutes per side until you achieve a deep, golden-brown crust. This sear locks in the juices and creates a flavorful foundation for the glaze.

Once seared, move the pork to a cooler part of the grill (indirect heat) and close the lid. Maintain the grill temperature at about 325-350°F. Smoke the pork for 20-25 minutes, or until the internal temperature reaches 145°F. Resist the urge to flip it frequently—let it cook undisturbed to develop that smoky depth.

Step 4: Apply the Smoky-Sweet Glaze

While the pork smokes, prepare the glaze by combining 0.75 cup Ketchup, 0.5 cup Brown Sugar, 0.25 cup Apple Cider Vinegar, 2 tbsp Molasses, 2 tbsp Worcestershire Sauce, and 1 tbsp Dijon Mustard in a saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens slightly and becomes glossy.

During the last 5-7 minutes of grilling, generously brush the pork tenderloin with the glaze on all sides. Allow the glaze to caramelize slightly, creating a sticky, sweet-savory coating. Watch closely to prevent burning—the sugars in the glaze can char quickly over direct heat.

Step 5: Rest and Serve

Once the pork reaches 145°F, remove it from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring every slice is moist and tender.

Slice the pork tenderloin into ½-inch thick medallions and arrange on a platter. Drizzle any remaining glaze over the top or serve it on the side for dipping. The meat should be juicy and slightly pink in the center, with a glossy, caramelized exterior.

Regional Styles of This Recipe

Carolina Style

In the Carolinas, they prefer a vinegar-forward approach. Replace the sweet glaze with a mix of 1 cup apple cider vinegar, ½ cup water, ¼ cup brown sugar, and 1 tbsp red pepper flakes. Mop the pork with this tangy sauce during the last 10 minutes of cooking. 🔥

Memphis Dry Rub

Skip the glaze entirely for this Tennessee favorite. Coat the pork with a dry rub of 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, and 1 tsp cayenne. Smoke as usual, then dust with extra rub before serving for a bold, crusty exterior.

Kansas City Sweet

This Midwestern style leans into sweetness. Increase the brown sugar in your glaze to ¾ cup and add 2 tbsp honey for extra stickiness. Apply generously and often—Kansas City pitmasters aren’t shy with their sauce. The result is a glossy, candied crust.

Texas Smoky

Everything’s bigger in Texas, including the smoke flavor. Use 2 cups hickory chips and add ½ cup mesquite for intensity. Keep the glaze simple: just ketchup, brown sugar, and black pepper. Let the smoke do the talking.

Alabama White Sauce

For a unique twist, serve your pork with Alabama’s famous white sauce. Whisk 1 cup mayonnaise, ¼ cup vinegar, 1 tbsp horseradish, and 1 tsp black pepper. Drizzle over sliced pork for a creamy, tangy contrast to the smoky meat.

Coastal Herb Crust

Inspired by my coastal rides, I add 1 tbsp chopped rosemary and 1 tbsp thyme to the rub. Forage wild herbs if you’re feeling adventurous. The herbal notes pair beautifully with the hickory smoke, creating a sophisticated yet rustic flavor profile. 🌿

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