Drunk Dirty Tenderloin
Elevate your dinner table with the irresistible "Drunk Dirty Tenderloin," a bold and indulgent dish that perfectly balances smoky spices with a rich and creamy whiskey sauce. This recipe features tender, oven-roasted pork tenderloin coated in a flavorful dry rub of smoked paprika, brown sugar, and garlic, seared to golden perfection before being finished to juicy tenderness. The star of the show is the luxurious whiskey cream sauce, made with a velvety blend of heavy cream, beef broth, and a splash of whiskey for a subtly sweet, savory depth. Garnished with fresh thyme and served over medallions of pork, this gourmet dish is easy to prepare yet guaranteed to impress. Perfect for special occasions or a decadent weeknight meal, pair it with roasted vegetables or buttery mashed potatoes for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 2 tbsp Dark brown sugar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 cup Whiskey
- 1 cup Beef broth
- 1 cup Heavy cream
- 1 tbsp Fresh thyme
- 3 pieces Garlic cloves (minced)
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat and silver skin from the pork tenderloin, then pat it dry with paper towels.
In a small bowl, mix together the dark brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Rub the spice mixture all over the tenderloin to season it evenly.
In an oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
Sear the tenderloin on all sides until a golden crust forms, about 2-3 minutes per side.
Once seared, transfer the skillet to the preheated oven and roast for 15-20 minutes or until the internal temperature of the pork reaches 145°F (63°C).
While the pork roasts, prepare the whiskey cream sauce: In a medium-sized saucepan, melt the butter over medium heat.
Add the minced garlic and sauté until aromatic, about 1 minute.
Pour in the whiskey and beef broth, then bring the mixture to a boil. Lower the heat and let it simmer for 5-7 minutes, allowing it to reduce slightly.
Stir in the heavy cream and fresh thyme, and let the sauce cook for an additional 5 minutes until thickened. Taste and adjust seasoning if needed.
Once the tenderloin is done cooking, remove it from the oven and let it rest for 5-7 minutes. This allows the juices to redistribute.
Slice the pork tenderloin into medallions and drizzle generously with the whiskey cream sauce.
Serve hot with your favorite side dishes, like roasted potatoes or sautéed vegetables.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 6430 mg | 280% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 29.0 g | ||
| Protein | 228.1 g | 456% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 150 mg | 12% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4537 mg | 97% | |
*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.
