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Flavorful Maple Bourbon Grilled Pork Tenderloin Recipe with Easy Herb Glaze

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This maple bourbon grilled pork tenderloin features a sweet and smoky glaze paired with a fresh herb glaze, delivering a tender, flavorful, and crowd-pleasing dish perfect for weeknights or special occasions.

Ingredients

Scale
  • 1.5 pounds pork tenderloin, trimmed of silver skin
  • 1/4 cup pure maple syrup
  • 1/4 cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice
  • Optional: pinch of smoked paprika

Instructions

  1. Trim and prepare the pork tenderloin by removing any silver skin and patting dry with paper towels. (5 minutes)
  2. Make the maple bourbon glaze by whisking together maple syrup, bourbon, Dijon mustard, minced garlic, and smoked paprika if using. Set aside. (5 minutes)
  3. Marinate the pork by placing it in a shallow dish or zip-top bag and pouring half of the glaze over it, turning to coat evenly. Reserve the rest for basting. Marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge. (30 minutes to 4 hours)
  4. Preheat the grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking. (10 minutes)
  5. Grill the pork tenderloin for about 12-15 minutes total, turning every 4-5 minutes and basting with reserved glaze each time. Use a meat thermometer to check for an internal temperature of 145°F. (12-15 minutes)
  6. While grilling, prepare the herb glaze by whisking together olive oil, chopped rosemary, thyme, lemon juice, salt, and pepper in a small bowl. (5 minutes)
  7. Remove the pork from the grill and tent loosely with foil. Let it rest for 5-10 minutes to lock in the juices. (5-10 minutes)
  8. Brush the rested pork tenderloin with the fresh herb glaze, slice into medallions, and serve immediately.

Notes

Do not skip resting the meat after grilling to keep it juicy. Baste with thin layers of glaze frequently to avoid burning the sugars. Use a meat thermometer to ensure perfect doneness at 145°F internal temperature. The glaze can be made a day ahead and stored in the fridge. For oven cooking, roast at 400°F for 20-25 minutes, basting every 7-8 minutes.

Nutrition

Keywords: maple bourbon pork tenderloin, grilled pork, herb glaze, easy pork recipe, weeknight dinner, bourbon glaze, maple syrup pork

Find it online: https://breezybake.com/flavorful-maple-bourbon-grilled-pork-tenderloin-recipe-with-easy-herb-glaze/