Maple Chipotle BBQ Pork Tenderloin

  • Author: The Kitchen Whisperer

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  • 21lb pork tenderloins
  • 1/2 cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon chipotle powder
  • 1 chipotle pepper in adobo sauce (remove seeds if you don’t want all the heat)
  • 1 teaspoon chili powder
  • 1 tablespoon ketchup
  • 3 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. In a food processor or blender combine the maple syrup, vinegar, brown sugar, chipotle powder, chipotle pepper, chili powder, ketchup, 2 tablespoon olive oil, salt and pepper.
  2. Pulse until well blended.
  3. Pat the tenderloin dry with a paper towel and put them in a large plastic sealable bag.
  4. Pour the mixture into the bag, remove the air and seal shut.
  5. Using your hands, gently massage the mixture into the tenderloins ensuring all areas are covered.
  6. Place the bag into the fridge and allow to marinate for at least 3 hours.
  7. When ready to bake remove the bag from the fridge and allow to rest at room temperature for at least 30 minutes.
  8. Preheat the oven to 425F, rack in the middle.
  9. Place a large 12″ Cast Iron Pan that can hold both tenderloins or use 2 smaller cast iron pans over medium-high heat.
  10. Add in 1 tablespoon of oil and heat until the oil shimmers.
  11. Using tongs, carefully lift one of the tenderloins out of the bag allowing the excess to drip off.
  12. Place in the hot pan and repeat with the other tenderloin.
  13. Heat for 3-5 minute on each side or until a nice sear forms.
  14. While the pork is searing pour the marinade in a pot and bring to a boil.
  15. Once at a boil, reduce to medium/medium-low and cook until thickened.
  16. When all of the sides have seared spoon or baste some of the sauce over top of the meat then place the hot pan into the oven and bake for 8-15 minutes or until the internal temperature is 160F.
  17. Remove from the oven, place the meat on a serving platter, loosely tent with foil and allow to rest for 10 minutes before slicing.
  18. Serve with reserved sauce.


When I make this I only use a 12″ Cast Iron Pan .

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