Hoisin and Bourbon Glazed Pork Tenderloin
Elevate your dinner game with this irresistible Hoisin and Bourbon Glazed Pork Tenderloin, a perfect fusion of sweet, savory, and umami flavors. Tender pork is seared to golden perfection, then brushed with a luxurious glaze made from hoisin sauce, bourbon, soy sauce, brown sugar, and fragrant ginger and garlic. Oven-roasted until juicy and caramelized, every bite is packed with mouthwatering layers of flavor. Finished with a garnish of scallions and sesame seeds, this dish is as stunning to serve as it is satisfying to eat. Quick enough for weeknights yet elegant enough for entertaining, this easy-to-follow recipe will leave your guests raving. Perfect keywords: glazed pork tenderloin, hoisin bourbon glaze, pork dinner recipe, oven-roasted pork.
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Recipe Information
Ingredients
- 2 pieces (approx. 1 pound each) Pork tenderloin
- 0.5 cup Hoisin sauce
- 0.25 cup Bourbon
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon (grated) Fresh ginger
- 2 cloves (minced) Garlic
- 1 teaspoon Sesame oil
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (for garnish) Chopped scallions
- 1 teaspoon (for garnish) Sesame seeds
Instructions
Preheat your oven to 400°F (200°C).
In a medium bowl, whisk together the hoisin sauce, bourbon, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined. Set aside.
Pat the pork tenderloins dry with paper towels. Season evenly with salt and black pepper on all sides.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork tenderloins for about 2-3 minutes per side until golden brown all around.
Remove the skillet from heat and brush the pork tenderloins generously with the prepared hoisin and bourbon glaze.
Place the skillet with the pork into the preheated oven. Roast for 18-25 minutes, or until the internal temperature of the thickest part of the tenderloin reaches 145°F (62.8°C). Baste the pork with the glaze halfway through cooking for extra flavor.
Remove the pork from the oven and tent loosely with aluminum foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloin into medallions. Drizzle any remaining glaze from the skillet over the slices.
Garnish with chopped scallions and sesame seeds before serving.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 8671 mg | 377% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 53.0 g | ||
| Protein | 231.6 g | 463% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 147 mg | 11% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4572 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.
