By Bourbon Glazed Pork Tenderloin on the Traeger Ironwood 885
When I’m looking to make something that’s both backyard-friendly and restaurant-worthy, I fire up the Traeger Ironwood 885 and cook up a Bourbon Glazed Pork Tenderloin. The smoke from the Traeger builds incredible flavor into the pork, and the bourbon glaze—made with butter, maple syrup, brown sugar, and bourbon—ties it all together with a sweet, rich finish that’s hard to beat.
In this recipe, I’ll cover:
- Why this bourbon glazed pork tenderloin deserves a spot in your lineup
- The simple ingredients you’ll need for both pork and glaze
- The best wood pellets to bring out big flavor
- Step-by-step instructions from seasoning to glazing
- Pro tips, FAQs, and final thoughts to help you nail it
Let’s get started!
Why Make Bourbon Glazed Pork Tenderloin?
Because pork tenderloin is quick, lean, and full of flavor—and when you add smoke and a bourbon glaze, it feels like something straight off a steakhouse menu. It’s easy to cook but guaranteed to impress.
- Big Flavor, Simple Cook – The glaze does all the heavy lifting, turning a simple tenderloin into a showpiece.
- Perfect for Entertaining – Looks fancy but is easy to pull off for dinner parties or family meals.
- Smoke + Sweet + Bourbon – A combination that never misses.
Ingredients
Meat
- 2 pork tenderloins (about 1 lb each)
Rubs & Seasonings
- 2 tbsp olive oil (binder)
- 2 tbsp Rock’s Hey Boo! Rub (or your favorite pork rub)
Bourbon Glaze
- 4 tbsp butter
- 1 cup maple syrup
- 1/2 cup brown sugar
- 8 oz bourbon
Best Wood Pellets for Pork Tenderloin
- Applewood – Mild and fruity, complements pork beautifully.
- Hickory – A stronger smoke for a deeper flavor profile.
- Signature Blend – A balanced mix of hickory, maple, and cherry for all-around flavor.
Step-by-Step Instructions
Step 1: Preheat the Traeger (15 minutes)
- Set the Traeger Ironwood 885 to 225°F.
- Use your choice of pellets and let the grill preheat with the lid closed.
Step 2: Season the Pork (10 minutes)
- Trim any silver skin off the pork tenderloins.
- Rub them lightly with olive oil as a binder.
- Season generously with Rock’s Hey Boo! Rub.
Step 3: Smoke the Pork (60–75 minutes)
- Place tenderloins directly on the grates.
- Smoke until the internal temperature reaches 135°F (use a probe thermometer).
Step 4: Make the Bourbon Glaze (15 minutes)
- While the pork smokes, add butter, maple syrup, brown sugar, and bourbon to a saucepan.
- Bring to a boil, then reduce to a simmer.
- Cook until it thickens slightly into a glaze, about 10 minutes.
Step 5: Glaze and Finish (15–20 minutes)
- Brush the tenderloins with bourbon glaze.
- Increase Traeger temp to 400°F and cook until the pork hits 145°F internal.
- Brush with more glaze just before pulling.
Step 6: Rest and Slice (10 minutes)
- Remove pork from the grill and rest for 5–10 minutes.
- Slice into medallions and drizzle with extra glaze before serving.
Key Steps Recap
- Preheat Traeger to 225°F.
- Trim, oil, and season pork tenderloins.
- Smoke to 135°F internal.
- Make bourbon glaze with butter, syrup, sugar, and bourbon.
- Glaze pork, raise heat to 400°F, and finish to 145°F.
- Rest, slice, and serve.
Pro Tips
- Use a Probe Thermometer – Pork tenderloin cooks quickly, so temp is key.
- Don’t Skip the Rest – Resting keeps the pork juicy and tender.
- Double the Glaze – Make extra glaze and serve on the side—it’s that good.
Frequently Asked Questions
Q: Can I use a different cut of pork?
A: Yes, pork loin works, but it will take longer to cook. Tenderloin is quicker and leaner.
Q: Do I have to use bourbon in the glaze?
A: Bourbon gives it depth, but you can sub apple juice for a non-alcoholic option.
Q: Can I make this recipe ahead of time?
A: You can prep the glaze in advance, but cook the pork fresh for the best results.
Q: What’s the best side dish to serve with this?
A: Roasted vegetables, mashed potatoes, or grilled asparagus are perfect pairings.
Q: How do I reheat leftovers?
A: Slice and reheat gently in a covered pan with a splash of glaze to keep it moist.
Final Thoughts
This Bourbon Glazed Pork Tenderloin on the Traeger Ironwood 885 is the perfect mix of smoky, sweet, and savory. The glaze makes it shine, the Traeger gives it depth, and the tenderloin stays juicy from start to finish.
Ready to give it a shot? Fire up the Ironwood 885, grab your favorite bourbon, and make a meal that feels like it belongs on a restaurant menu.
Bourbon Glazed Pork Tenderloin on the Traeger
Equipment
- 1 Medium Sauce Pan
- 1 Whisk
Ingredients
Pork Tenderloin
- 1 lb Pork Tenderloin typically 2 in a package
- 2 tbsp Olive Oil
- 2 tbsp Rock's Hey Boo! Honey Spice Blend
Bourbon Glaze
- 4 tbsp Butter
- 1 cup Maple syrup
- 1/4 cup Brown sugar
- 8 oz Bourbon
Instructions
Step 1: Preheat the Traeger (15 minutes)
- Set the Traeger Ironwood 885 to 225°F.
- Use your choice of pellets and let the grill preheat with the lid closed.
Step 2: Season the Pork (10 minutes)
- Trim any silver skin off the pork tenderloins.
- Rub them lightly with olive oil as a binder.
- Season generously with Rock’s Hey Boo! Rub.
Step 3: Smoke the Pork (60–75 minutes)
- Place tenderloins directly on the grates.
- Smoke until the internal temperature reaches 135°F (use a probe thermometer).
Step 4: Make the Bourbon Glaze (15 minutes)
- While the pork smokes, add butter, maple syrup, brown sugar, and bourbon to a saucepan.
- Bring to a boil, then reduce to a simmer.
- Cook until it thickens slightly into a glaze, about 10 minutes.
Step 5: Glaze and Finish (15–20 minutes)
- Brush the tenderloins with bourbon glaze.
- Increase Traeger temp to 400°F and cook until the pork hits 145°F internal.
- Brush with more glaze just before pulling.
Step 6: Rest and Slice (10 minutes)
- Remove pork from the grill and rest for 5–10 minutes.
- Slice into medallions and drizzle with extra glaze before serving.