Maple Bourbon Pork Tenderloin

Maple Bourbon Pork Tenderloin is a grilled pork recipe featuring a bold marinade of bourbon, pure maple syrup, garlic, and apple cider vinegar. Cooked hot and fast over charcoal, the tenderloin develops a caramelized crust while staying juicy and tender inside. This flavorful backyard BBQ dish pairs perfectly with grilled vegetables, roasted potatoes, or a fresh seasonal salad.

Instructions

1. 01

   Remove the pork tenderloins from the packaging and trim off any silver skin.

2. 02

   Place the tenderloins in a large zip-top bag. In a cup, combine the bourbon, maple syrup, vinegar, olive oil, minced garlic, salt, and pepper, stirring until well mixed.

3. 03

   Pour the marinade over the tenderloins, seal the bag while pressing out as much air as possible, and ensure the meat is fully coated.

4. 04

   Refrigerate for 4 to 8 hours.

5. 05

   Prepare the Char-Griller 22-inch kettle with a full chimney of coals banked to one side for two-zone cooking. Allow the grill to reach 500–600°F.

6. 06

   Remove the tenderloins from the marinade and place them directly on the grate over the hot side. Rotate every minute to create an even sear on all sides.

7. 07

   Cook until the internal temperature reaches 145°F, about 12–20 minutes depending on size. Remove from the grill, let rest briefly, then slice and serve.