Drunken Pork Tenderloin with Bourbon Brown Sugar Glaze
Indulge in the rich, smoky-sweet flavors of Drunken Pork Tenderloin with Bourbon Brown Sugar Glaze, a show-stopping dish that’s equal parts elegant and comforting. Marinated in a bold blend of bourbon, soy sauce, Dijon mustard, garlic, and spices, the pork tenderloin becomes irresistibly tender and deeply infused with flavor. After a perfect sear and oven-roast, the dish is crowned with a luscious glaze made from caramelized brown sugar, butter, and the reserved marinade, thickened to glossy perfection. Ready in under an hour, this easy yet impressive recipe is ideal for both weeknight dinners and entertaining guests. Serve it with your favorite sides, and let the savory-sweet bourbon glaze steal the spotlight. Perfect for fans of pork tenderloin recipes, bourbon marinades, and gourmet-inspired meals!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces (about 1 to 1.5 lbs each) Pork tenderloin
- 1 cup Bourbon
- 1 cup Brown sugar
- 0.25 cup Soy sauce
- 2 tablespoons Dijon mustard
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 cup Chicken stock
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
1. In a large bowl or resealable plastic bag, combine bourbon, soy sauce, Dijon mustard, minced garlic, paprika, salt, and black pepper. Whisk to mix.
2. Place the pork tenderloins in the marinade, ensuring they are fully coated. Seal the bag or cover the bowl, and marinate in the refrigerator for at least 2 hours or up to overnight.
3. Preheat your oven to 375°F (190°C).
4. Heat a large oven-safe skillet over medium-high heat and add olive oil. Remove the pork tenderloins from the marinade (reserve the marinade for later) and pat them dry with paper towels.
5. Sear the tenderloins in the skillet until browned on all sides, about 3-4 minutes per side.
6. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven and let it rest on a cutting board for 10 minutes before slicing.
7. While the pork rests, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the reserved marinade and chicken stock. Bring the mixture to a simmer, cooking for about 5 minutes to reduce slightly.
8. Stir in the brown sugar and continue to simmer until the glaze thickens, about 3-5 minutes.
9. In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk it into the glaze and cook for 1-2 more minutes until glossy and slightly thickened.
10. Slice the pork tenderloin and drizzle the bourbon brown sugar glaze over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 59.2 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1572 mg | 33% | |
*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.
