Hickory-Roasted Pork Tenderloin with Pueblo Chile Glaze-Butter
Colorado’s landscape has a way of shaping the food we cook, especially when fire meets the open air. Pork tenderloin thrives over hickory because the wood burns with a warm, steady confidence, giving the meat a deep aroma and a rich surface color without overwhelming its natural sweetness. When that smoke drifts through cool mountain air, something unmistakably Colorado happens on the grill.
The Pueblo chile glaze-butter is what takes this dish from simple to signature. A roasted chile, broken down with garlic in a mortar or pulsed in a food processor, becomes a vivid paste that blends into softened butter. Lime juice brightens it, while Mexican oregano and cumin add a grounding earthiness that complements the chile’s roasted character. As the pork roasts, each brushing of glaze melts into the surface and picks up hints of hickory smoke.
Seasoning the tenderloins with Hickory Wood Smoked Salt ties the flavor back to the fire itself. It enhances the crust, deepens the savory profile, and reinforces the harmony between wood, meat, and chile. This dish is a true reflection of Colorado barbecue: intentional, fire-driven, and rooted in local flavor.
