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.
Hickory-Grilled Pork Tenderloin with Pueblo Chile Butter Glaze
6
15 minutes
35 minutes
302
American
Main Dish
This recipe brings together the bold impact of hickory smoke and the vibrant flavor of roasted Pueblo chile. Tender pork takes well to hickory’s warmth, developing a golden crust while staying juicy inside. Brushing the chile glaze-butter over the tenderloins as they roast adds layers of richness, brightness, and depth that highlight everything Colorado barbecue stands for.
The glaze-butter is built from a whole roasted Pueblo chile, minced garlic, lime juice, Mexican oregano, and cumin worked into softened butter. Whether made with a mortar and pestle or a small food processor, it becomes a glossy, spoonable glaze that melts over the pork during cooking and again during the rest. The chile’s natural sweetness and subtle heat play beautifully with the smoke.
Seasoning the pork with Hickory Wood Smoked Salt, black pepper, and granulated garlic creates a balanced crust that mirrors the character of the fire. Every slice carries a hint of hickory, the richness of butter, and the unmistakable flavor of Colorado-grown chiles. This dish is built for backyard gatherings and the moments when the fire becomes part of the story.
Ingredients
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- 1 stick unsalted butter, softened
1 whole Pueblo chile
- 1 clove garlic, minced
- 2 teaspoons lime juice
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
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- 2 pork tenderloins, about 1.25 pounds each (2.5 pounds total)
- 2 teaspoons Hickory Wood Smoked Salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
Directions
- Prepare the fire: Build a hickory wood fire or add hickory chunks to your grill or smoker, then heat to 375 degrees Fahrenheit and allow the fire to stabilize for about 10 minutes.
- Roast the Pueblo chile: Place the whole Pueblo chile directly over the hot section of the fire and roast for about 5 to 7 minutes, turning as needed, until the skin blisters and chars on all sides.
- Peel and seed the chile: Place the roasted chile in a bowl and cover with a plate for 5 minutes to steam, then peel off the charred skin, remove the stem, and scrape out the seeds. Cut the cleaned chile into 1 to 2 inch strips so it fits easily into a mortar.
- Make the glaze-butter paste: Place the chile strips and minced garlic in a mortar and pound into a thick paste for about 2 minutes, then add the softened butter, lime juice, Mexican oregano, and ground cumin and work it together until smooth and glossy. If preferred, combine all glaze-butter ingredients in a small food processor and pulse until a smooth paste forms.
- Season the pork: Pat the tenderloins dry and season evenly with Hickory Wood Smoked Salt, black pepper, and granulated garlic on all sides.
- Sear the pork: Place the tenderloins over direct heat and sear each side for about 2 to 3 minutes until color develops.
- Roast with glaze: Move the tenderloins to indirect heat and brush a generous layer of the Pueblo chile glaze-butter over the top, then roast for about 18 to 22 minutes, brushing more glaze every 4 to 5 minutes as the pork cooks.
- Check internal temperature: Continue roasting until the internal temperature reaches 140 degrees Fahrenheit, which usually occurs around the 20 minute mark, then remove from the grill.
- Rest and finish: Spread another spoonful of the glaze-butter over the pork and rest for 5 minutes as the butter melts into the meat.
- Slice and serve: Cut the tenderloins into thick medallions and spoon the melted butter from the cutting board over the slices before serving.
