Print

Savory Bourbon-Glazed Pork Tenderloin

bourbon-glazed pork tenderloin - featured image
Print Recipe

A quick and easy pork tenderloin recipe glazed with a rich bourbon sauce and topped with caramelized onions, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1.5 to 2 pounds pork tenderloin, trimmed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (or avocado oil)
  • ½ cup bourbon
  • ¼ cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika (optional)
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter (or vegan butter alternative)
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the pork tenderloin of any silver skin or excess fat. Pat dry and season generously with salt and pepper.
  3. Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering. Add pork and sear on all sides until golden brown, about 3-4 minutes per side.
  4. While pork sears, melt butter in a separate pan over medium heat. Add sliced onions, salt, and sugar. Cook, stirring occasionally, for about 20 minutes until deep golden brown. Add balsamic vinegar and cook for another 2 minutes.
  5. In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, soy sauce, minced garlic, and smoked paprika.
  6. Pour half the bourbon glaze over the seared pork in the skillet. Transfer skillet to the oven and roast for 15-20 minutes, or until internal temperature reaches 145°F (63°C).
  7. Simmer the remaining glaze in a small saucepan over medium heat until slightly thickened, about 5 minutes.
  8. Remove pork from oven and let rest for at least 5 minutes before slicing.
  9. Serve sliced pork topped with caramelized onions and drizzled with the thickened bourbon glaze.

Notes

Use a meat thermometer to ensure pork reaches 145°F for perfect juiciness. If onions caramelize faster than pork cooks, lower heat and stir more frequently. Rest pork for 5-10 minutes before slicing to keep it juicy. For gluten-free, substitute soy sauce with tamari or coconut aminos. For non-alcoholic version, replace bourbon with apple cider or whiskey-flavored syrup.

Nutrition

Keywords: bourbon glazed pork tenderloin, caramelized onions, easy pork recipe, weeknight dinner, bourbon glaze, pork tenderloin recipe

Find it online: https://grubella.com/savory-bourbon-glazed-pork-tenderloin-recipe-easy-perfect-dinner-idea/