Weeknight Cherrywood Smoked Pork Tenderloin with Bourbon-Peach Glaze
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 55 min
Lean, fork-tender pork tenderloin medallions on the table in under an hour. Smoked at 250°F (121°C) over sweet Cherry pellets and pulled at an exact 145°F (63°C) so every slice stays blush-pink and juicy.
Ingredients (11)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Weeknight Cherrywood Smoked Pork Tenderloin with Bourbon-Peach Glaze:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Tying the thin tapered tail of the tenderloin under itself prevents the thin end from drying out at 165°F (74°C) while waiting for the thick center to reach 145°F (63°C).
- ✓Pro Tip 2: Do not confuse long, thin Pork Tenderloin (1.25 lbs / 560 g) with thick Pork Loin Roast (3–4 lbs / 1.5 kg); both pull at 145°F (63°C), but tenderloin cooks in half the time.
- ✓Pro Tip 3: Clinical Nutrition Note: Pork tenderloin is as lean as skinless chicken breast (under 3.5g fat per serving) and is one of the richest dietary sources of thiamin (Vitamin B1) for cellular energy metabolism.
🧊 Storage, Freezing & Safe Reheating
Store sliced pork tenderloin in an airtight glass container in the refrigerator for up to 4 days. Reheat gently at 300°F (149°C) covered with 1 tbsp broth just until warm so the lean protein stays tender.
Frequently Asked Questions
Is it normal for smoked pork tenderloin to look pink at 145°F?
Yes, for two reasons: first, USDA-safe 145°F (63°C) pork retains a slight rosy blush in the center; second, nitrogen dioxide from burning hardwood pellets reacts with myoglobin to create a permanent pink smoke ring just beneath the crust.
Can I swap apricot jam or hot honey for the peach preserves?
Absolutely. Apricot preserves, apple jelly, or hot honey all swap 1:1 in the glaze and caramelize beautifully at 250°F (121°C).
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
More The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook Recipes You Might Like
Smokehouse Bourbon-Peach Pit Baked Beans with Bacon & Brisket Ends
Doctored-up smokehouse baked beans slow-simmered in cast iron at 250°F (121°C) with crispy thick-cut bacon, chopped brisket burnt ends, sautéed bell peppers, diced peaches, and smoky bourbon molasses.
Carolina Hickory-Smoked Pulled Pork Butt with Tangy Cider Mop
Juicy, hand-pulled Boston butt pork shoulder smoked over Hickory pellets at 225°F–250°F (107°C–121°C) until 203°F (95°C) bone-pull tender, then tossed with its own rendered juices and bright Carolina apple cider vinegar mop.
Hot Honey & Applewood Smoked Pork Belly Burnt Ends ('Meat Candy')
Cubes of skinless pork belly smoked on wire racks at 250°F (121°C) until the fat renders like warm butter, then braised and glazed in spicy-sweet hot honey, apple butter, and brown sugar to 205°F (96°C).
Thick-Cut Cider-Brined Smoked Pork Chops with Caramelized Onion Butter
Double-cut 1.5-inch bone-in rib pork chops brined in spiced apple cider, smoked at 225°F (107°C) over Hickory pellets, and seared at 450°F (232°C) to an exact 145°F (63°C) internal temperature.
Maple-Bourbon Chuck Roast 'Poor Man's' Burnt Ends
All the caramelized, pillowy magic of Kansas City brisket point burnt ends at half the price and half the time. Marbled beef chuck roast smoked at 250°F (121°C), cubed, and braised in a sticky maple-bourbon glaze.
Pacific Northwest Alder-Smoked King Salmon with Maple-Black Pepper Glaze
Silky, flaky wild-caught salmon cured briefly with brown sugar and kosher salt to prevent white albumin protein weeping, then smoked at 225°F (107°C) over Alder pellets to an exact 135°F (57°C) with a maple-cracked pepper glaze.