Bourbon Glazed Cajun Tenderloin
Elevate your dinner table with this mouthwatering Bourbon Glazed Cajun Tenderloin—a perfect blend of bold spices and rich, smoky sweetness. Juicy pork tenderloin is coated with a flavorful Cajun spice rub, seared to perfection, and roasted until tender. The real star is the luscious bourbon glaze, made with a harmonious mix of brown sugar, honey, and a splash of soy sauce, creating a glossy finish that caramelizes beautifully in the oven. This impressive yet easy-to-make dish comes together in just 50 minutes and serves as a showstopping centerpiece for any meal. Serve it sliced into medallions with a drizzle of extra glaze, and garnish with fresh parsley for a vibrant touch. Whether for a special occasion or a weeknight indulgence, this recipe delivers the warmth and depth of Southern-inspired flavors in every bite.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 3 tablespoons Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika (smoked or sweet)
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.25 cup Bourbon
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 teaspoon Apple cider vinegar
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Trim any silver skin from the pork tenderloins and pat them dry with paper towels.
In a small bowl, mix Cajun seasoning, garlic powder, paprika, and salt. Rub the mixture generously over the tenderloins until evenly coated.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes on each side until a deep golden crust forms.
Preheat the oven to 375°F (190°C). Transfer the skillet with the seared pork to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, prepare the bourbon glaze. In a small saucepan, melt the butter over medium heat.
Add bourbon, brown sugar, honey, soy sauce, and apple cider vinegar to the saucepan. Stir well and bring to a slight simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Remove the pork from the oven and brush the tenderloins generously with the bourbon glaze. Return the skillet to the oven and roast for another 5 minutes to caramelize the glaze.
Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
Slice the tenderloins into medallions, drizzle with any remaining glaze, and garnish with freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 6034 mg | 262% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 35.6 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 117 mg | 9% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4443 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
