Smoked Maple Glazed Pork Tenderloin

Pork tenderloin doesn’t have to be boring or fussy. This recipe is one of those sneaky, simple meals we love to make that layers smoky depth with a sweet-heat glaze of maple and cayenne-kissed barbecue sauce. The smoker does all the work, while the glaze brings the show. Serve it sliced over roasted apples and onions, and you’ve got a seasonal dinner that feels way more complicated than it is.

If you love this kind of simple, flavor-packed smoking, you’ll also want to check out my Smoked Pork Loin for another lean cut that takes beautifully to fruit wood and low heat.

Pork tenderloins: lean, tender, and cook faster than you think.
Salt & black pepper: foundation seasoning.
Cumin: earthy backbone.
Paprika: adds color and gentle warmth.
Garlic salt: bold, savory edge.
Dried mustard: sharpens the flavor.
Ancho chili powder: smoky, mild heat to complement maple.
Maple syrup: go for real maple syrup, not pancake syrup.
Barbecue sauce: smoky or spicy styles play best with the maple.

Equipment

Smoker (pellet, electric, or offset – any will work at 225°F)
Instant-read thermometer (non-negotiable for perfect pork)
Mixing bowl
Small saucepan
Basting brush

📝 Step-by-Step: How to Make Maple Glazed Pork Tenderloin

Preheat the smoker to 225°F.
Dry the meat. Pat the pork tenderloins completely dry with paper towels. This helps the rub stick.
Mix the rub. Combine salt, pepper, cumin, paprika, garlic salt, dried mustard, and ancho chili powder in a bowl.
Season generously. Rub the mixture all over the pork tenderloins.
Smoke. Place the pork on the smoker and cook for 2 ½ to 3 hours, or until the internal temperature reaches 145°F.
Make the glaze. While the pork smokes, whisk the pure maple syrup and barbecue sauce in a saucepan over low heat until slightly thickened.
Glaze the meat. In the last 30 minutes of smoking, baste the pork with the maple barbecue sauce.
Rest & slice. Remove from the smoker, tent loosely with foil, and let rest for 5 minutes before slicing thinly.

Smoked Maple Pork Tenderloin with Cayenne Recipe by Kita Roberts GirlCarnivore

Substitutions & Variations

Swap ancho chili powder for chipotle if you want a spicier flavor.
Try honey instead of maple for a floral sweetness.
Double the pork tenderloins to 4 or more if feeding a crowd – or swap with a pork roast, just up the cooking time.

💡 Meat Nerd Tips

Pork tenderloin is very lean, so keeping the smoker at a gentle 225°F helps it cook evenly without drying out.
The maple glaze isn’t just sweet – it caramelizes under smoke, adding a sticky bark with big flavor.
Cayenne’s heat builds gently, adding interest without overwhelming your palate.
Mind the temp: Pull pork tenderloin right when the internal temp hits 140°F with an instant-read thermometer inserted into the thickest part of the tenderloin. Overcooking = dry meat. It will continue to cook for 3 – 5° as it rests.
Choose the right wood: Apple or cherry wood complements the maple glaze without overpowering it. You’ll taste that same balance in Smoked Chicken Wings, where the smoke plays backup to any BBQ sauce.
Double the sauce: make extra glaze to serve on the side.
Rest matters: a quick 5-minute rest keeps juices in the meat where they belong.

🍽️ What to Serve with Smoked Pork Tenderloin

🧊 Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven, covered, at 300°F until warmed through.
The maple barbecue glaze can be made up to 2 days in advance and stored in the fridge.

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

These smoked maple cayenne pork tenderloins are so delicious and deceptively easy! Everyone will think you worked for hours, but these come together fast! Serve over baked apples and onions for more seasonal flavors.

Cook ModePrevent your screen from going to sleep

Smoker (pellet, electric, or offset – any will work at 225°F)
Instant-read thermometer (non-negotiable for perfect pork)
mixing bowl
Small saucepan
Basting brush

Preheat the smoker for 225.
Pat the tenderloins dry.
Whisk the salt, pepper, cumin, paprika, garlic salt, dried mustard, and ancho chili powder together in a bowl.
Rub the pork tenderloins all over with the seasoning mix.
Smoke for 2 ½ to 3 hours, until a meat thermometer reads 145 degrees F.
Meanwhile, in a small saucepan over low, whisk the maple syrup and barbecue sauce together until thickened.
During the last 30 minutes of cooking, baste the pork tenderloins in the maple barbecue sauce.
Remove from heat and rest, covered, for 5 minutes before slicing.

Course: Main Course

Cuisine: American

❓ FAQs for Maple-Glazed Pork Tenderloin

How long does it take to smoke pork tenderloin at 225°F?

About 2 ½ to 3 hours, depending on thickness. Always cook to temperature, not time.

What temperature should pork tenderloin be?

145°F with a 5-minute rest. This keeps it juicy and safe to eat.

Can I make this without a smoker?

Yes. Use a grill set up for indirect heat at 225°F with wood chips, or roast in the oven and finish with the glaze under the broiler for a hint of char.

Can I use pork loin instead of tenderloin?

Yes, but pork loin is larger and takes longer — see my full Smoked Pork Loin recipe for time and temp details

If you like this recipe, don’t miss my Spatchcock Turkey guide—it uses the same principles for keeping lean meat juicy under smoke.

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