Smoked Pork Tenderloin with Raspberry Glaze

by Kevin H. on February 4, 2013 · 9 comments

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At a recent BBQ Competition, there was a chili category we competed in.  Turn in time for the chili was right in the middle of other time-consuming categories – brisket, chicken, and pulled pork.  I didn’t have time to monitor the chili, so I asked my cousin, Andrew, to help me out by stirring it so the bottom didn’t burn.

After getting through a category or two, we checked in on Andrew to see how he was handling the important task of stirring the chili.  To our dismay, he was in a state of panic, concern, worry.  He informed us that some leaves had fallen into the pot, but he was able to save our chances for victory by recovering these leaves.

At this point, perhaps I should tell you that our booth was located in the middle of a parking lot, with the nearest tree approximately 300 yards away.  I should also probably tell you, if you haven’t figured it out yet, that those were BAY leaves, put in the chili purposefully, for flavor.

Smoked Pork Tenderloin Recipe

Needless to say, my dear cousin, Andrew, will never live this down.  We’ve already had plenty of fun at his expense, but sharing this story on my site was something I just couldn’t resist.

What does any of that have to do with Pork Tenderloin?  Nothing, except that Andrew has repeatedly asked me to post a tenderloin recipe, so when I sat down to write this recipe to fulfill his request, I was inspired to share this heart-warming family story.

By the way, this is an OUTSTANDING recipe.  Follow the instructions in the recipe box.  I make pork tenderloin regularly because it’s relatively cheap and when cooked right, absolutely delicious.  Add on top of that a delicious raspberry glaze and you have a crowd pleaser for sure.

Smoked Pork Tenderloin Recipe

Pork Tenderloin

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Pork Tenderloin


  • 1 Pork Tenderloin
  • For Marinade
  • 1/2c Apple Juice
  • 1/2c Italian Dressing
  • 1/2 can Sprite
  • 1/4c Brown Sugar
  • Salt & Pepper
  • For Raspberry Glaze
  • 1 tbn butter
  • 1/2 cup of chopped roasted peppers
  • 2 tsn chili powder
  • 1 tsn salt
  • 1 tbn apple cider vinegar
  • 2 1/2 tbn raspberry preserves
  • 1 clove of garlic


  1. For Raspberry Glaze: Melt butter in a saucepan. Add everything else and stir well. Let it come to a boil then turn off heat. I made this ahead of time and refrigerated it until serving time. I just heated it up right before serving.
  2. Combine marinade ingredients, set a small amount aside for basting, and dump remainder in large ziploc bag. Add tenderloin, and let marinate for at least 30 minutes, up to overnight.
  3. Set up your grill for indirect cooking or use your smoker.
  4. Smoke at 200-225 using fruit wood for about an hour, basting with reserve marinade every 15-20 minutes. Internal temperature needs to be at least 155.
  5. Remove, cover, and let rest for 15 minutes before slicing.
  6. Drizzle Raspberry Glaze on top.

Leave a Comment

{ 9 comments… read them below or add one }

Matt May 6, 2017 at 9:13 pm

Curious question, do you rinse the marinade off before putting in the smoker to cook or leave the marinade on?


Kevin May 18, 2017 at 7:21 am

Matt good question – I will rinse off the marinade if it’s been soaking overnight, just to avoid a salty flavor. But if it was just a few hours or during the day, I’ll leave it on and get cookin!


shawn March 2, 2016 at 3:13 pm

In the glaze it says chopped roasted peppers. What kind of peppers? Are you talking about red bell peppers?


Kevin H. March 2, 2016 at 3:33 pm

Yes! Red, yellow, orange are our favorites. But you can buy jars of roasted bell peppers at most stores.


shawn March 2, 2016 at 8:16 pm

Thank you for replying so quickly. I came across your site on accident and saw this recipe. It sounds really delicious so I am going to make it on Saturday.


shawn March 3, 2016 at 7:36 pm

Kevin, I made the glaze today to taste it and I would like to say YUMMMMYY. Thank you for sharing such a wonderful but easy to make recipe.


Dave July 2, 2014 at 10:22 am

Do you suggest an injection of some kind to keep it from drying out or does the marinade do the job? If you do suggest an injection, do you have a recipe you could post?


Kevin July 2, 2014 at 3:03 pm

I really think the marinade does the job with Pork Tenderloin. I never inject tenderloin. As long as you don’t over cook it, the tenderloin will be absolutely juicy and delicious without injection.
…that being said…I’m sure injecting would be delicious!


Pam February 4, 2013 at 11:29 am

What a tasty looking tenderloin – great flavors!


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