Get ready to elevate your dinner game with this mouthwatering Pork Tenderloin with Bourbon Sauce! Imagine tender, juicy pork infused with a rich, sweet, and tangy bourbon glaze that will have your taste buds dancing. Perfect for a weeknight dinner or a special occasion, this recipe combines simple ingredients with a touch of sophistication, making it a standout dish that’s sure to impress your family and friends. With just 35 minutes from prep to plate, you’ll want to keep this recipe close at hand for when cravings strike. Let’s dive into the details and discover how to create this culinary masterpiece!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 lb pork tenderloin
- 1/2 cup bourbon
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). This will ensure that your pork tenderloin cooks evenly and thoroughly.
- Pat the pork tenderloin dry with paper towels. This helps to achieve a nice sear on the meat. Season the tenderloin generously with salt and pepper on all sides.
- In a medium bowl, combine the bourbon, brown sugar, soy sauce, Dijon mustard, and minced garlic. Whisk the mixture together until the sugar is dissolved and all ingredients are well combined. This will be your marinade and sauce.
- Heat a large oven-safe skillet over medium-high heat. Once hot, add a splash of oil to the skillet. Sear the pork tenderloin for about 2-3 minutes on each side, or until it is nicely browned all over.
- Once the pork is browned, carefully pour the bourbon sauce over the tenderloin in the skillet. Make sure to coat the meat evenly with the sauce.
- Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to check the temperature for accuracy.
- Once cooked, remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- While the pork is resting, place the skillet back on the stove over medium heat. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 5 minutes. Be careful not to let it boil.
- After resting, slice the pork tenderloin into medallions. Arrange the slices on a serving platter and drizzle the bourbon sauce over the top. Serve immediately, garnished with fresh herbs if desired.
- Enjoy your delicious Pork Tenderloin with Bourbon Sauce alongside your favorite sides, such as roasted vegetables or mashed potatoes.
Tips
- Choose Quality Pork: For the best flavor and tenderness, select a high-quality pork tenderloin. Look for one that is pinkish-red in color with a little marbling.
- Pat Dry for a Great Sear: Before seasoning, make sure to pat the pork tenderloin dry with paper towels. This step is crucial for achieving a nice, golden-brown crust when searing.
- Marinate for Extra Flavor: If time allows, marinate the pork in the bourbon sauce for a few hours or overnight in the refrigerator. This will enhance the flavor even further.
- Check Temperature: Use a meat thermometer to ensure your pork is cooked to the perfect doneness of 145°F (63°C). This will keep it juicy and safe to eat.
- Rest Before Slicing: Allowing the pork to rest for about 5 minutes after cooking is essential. This helps the juices redistribute, resulting in a more flavorful and tender bite.
- Thicken the Sauce: For a richer sauce, let it simmer longer after removing the pork. This will intensify the flavors and create a delightful glaze to drizzle over your meat.
- Pair with Sides: Serve your Pork Tenderloin with Bourbon Sauce alongside roasted vegetables or creamy mashed potatoes to create a well-rounded meal that everyone will love.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 35g
Fat: 8g
Saturated Fat: g
Cholesterol: 105mg
