Iberico Solomillo Pork Tenderloin with Bourbon Maple Glaze Recipe

Iberico Solomillo Pork Tenderloin with Bourbon Maple Glaze on the Pellet Smoker

I’ve cooked pork tenderloins plenty of times, but these Campo Grande Iberico Solomillos set a new bar for me. The marbling alone told me I was in for something different, and when paired with a sticky bourbon maple glaze, the result was nothing short of incredible. The smoke, the glaze, the tenderness—it all came together in a way that made me stop mid-bite and just nod my head like, “Yeah, that’s it.”

In this recipe, I’ll cover:

• Why Iberico tenderloin is one of the best cuts for the smoker
• The simple glaze that makes this pork pop with flavor
• My pellet picks for the perfect balance of smoke and sweetness
• Step-by-step instructions from prep to the final slice
• Pro tips, FAQs, and my closing thoughts

Let’s get started!

Why Make Iberico Solomillo Pork Tenderloin?

Tenderloin is already a crowd favorite—it cooks quick and stays lean—but Iberico takes it to a whole new level. The fat melts down slowly, basting the meat from the inside, while the glaze adds that rich, sweet kick to balance it all out.

• Juicy & Flavorful – Iberico pork is often called the “wagyu of pork,” and once you try it, you’ll see why.
• Sweet Meets Smoky – The bourbon maple glaze locks in layers of flavor.
• Backyard Showstopper – It’s a simple cook, but it looks and tastes like something off a restaurant menu.

Ingredients

Meat

• 2 Campo Grande Iberico Solomillo (pork tenderloins)

Rubs & Seasonings

• 2 tbsp Rock’s Summer BBQ Rub (or your favorite BBQ rub with a smoky kick)

Glaze

• 2 tbsp butter
• ½ cup maple syrup
• ¼ cup brown sugar
• 4 oz bourbon

Best Wood Pellets

• Traeger Signature Series – The all-around workhorse with a balanced smoke.
• Applewood – Light, fruity, and pairs perfectly with sweet glazes.
• Cherry – Adds great color and just enough sweetness to complement pork.

Step-by-Step Instructions

Step 1: Prep the Tenderloins (10 minutes)

• Open the pack and pat the pork dry.
• Trim lightly, but don’t overdo it—leave some of that marbling intact.
• Season generously with Summer BBQ Rub.
• Insert a meat probe (I use a Meater Plus) so you don’t have to babysit.

Step 2: Smoke the Pork (45 minutes)

• Preheat your pellet smoker to 225°F.
• Place the tenderloins on the grate and let them roll in the smoke until they hit 135°F internal.

Step 3: Make the Bourbon Maple Glaze (20 minutes)

• While the pork smokes, melt butter in a saucepan.
• Stir in maple syrup, brown sugar, and bourbon.
• Bring it to a boil, then drop to a simmer until it thickens (about 15 minutes).
• Set it aside until it’s time to glaze.

Step 4: Glaze & Finish (15 minutes)

• Once the pork hits 135°F, brush on the bourbon maple glaze generously.
• Let it cook until internal temp hits 145°F.
• Pull it off and rest for 10 minutes.

Step 5: Slice & Serve (5 minutes)

• Slice into medallions and drizzle more glaze over the top.
• Serve hot—trust me, you’ll want seconds.

Quick Recap

• Season Iberico tenderloins with Summer BBQ Rub.
• Smoke low and slow at 225°F until 135°F.
• Make bourbon maple glaze while they cook.
• Brush on glaze, finish to 145°F, then rest.
• Slice, drizzle, and serve.

Pro Tips

1. Don’t Skip the Rest – A 10-minute rest locks in the juices.
2. Taste the Glaze as You Go – Adjust sweetness with more syrup or balance with a splash of vinegar if you want it tangier.
3. Double Up – Make extra glaze—you’ll want it for dipping or brushing on sides.

FAQs

Q: What’s the difference between Solomillo and regular tenderloin?
A: Solomillo is the Iberico version—richer, more marbled, and far more flavorful than grocery store pork.

Q: Can I cook this hotter and faster?
A: You could, but low-and-slow at 225°F gives the fat time to melt and do its thing.

Q: Do I need to marinate first?
A: Nope—just a good rub and that glaze are all you need.

Q: Can I use another whiskey instead of bourbon?
A: Absolutely—rye or even a smoky scotch will change the flavor in fun ways.

Q: What sides go best with this?
A: Roasted sweet potatoes, green beans, or even a simple rice dish all pair nicely.

Final Thoughts

This Iberico Solomillo with Bourbon Maple Glaze is one of those cooks that sticks with you. The pork is tender and juicy, the glaze is sticky and rich, and the whole thing screams backyard BBQ perfection. If you want to treat yourself—or impress some guests—this recipe delivers.

Ready to fire it up? Grab some Iberico tenderloins, mix up that glaze, and let the smoker do the rest.