Pork Tenderloin in Bourbon
Succulent, savory, and oh-so-satisfying, this Pork Tenderloin in Bourbon recipe combines tender, juicy pork with the rich, smoky flavors of bourbon for a dish that feels both indulgent and approachable. Marinated in a harmonious blend of soy sauce, brown sugar, apple cider vinegar, Dijon mustard, and garlic, the pork is infused with bold, layered flavors before being seared to golden perfection and roasted to tender, melt-in-your-mouth doneness. The reserved marinade is transformed into a luscious, flavorful sauce, adding a perfectly balanced sweet and tangy glaze to each slice. With just 15 minutes of prep time, this easy yet elegant dish is perfect for elevating weeknight dinners or impressing guests at a special gathering. Garnished with fresh thyme and paired with your favorite comforting sides, this bourbon pork tenderloin will quickly become a go-to favorite for any occasion. Keywords: pork tenderloin recipe, bourbon marinade, easy pork dinner, roasted pork with glaze.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 0.25 cup Bourbon
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Trim any excess fat and silver skin from the pork tenderloin.
In a medium bowl, combine bourbon, soy sauce, brown sugar, apple cider vinegar, Dijon mustard, and minced garlic. Mix well to form the marinade.
Place the pork tenderloin into a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the pork is evenly coated. Refrigerate for at least 1 hour or overnight for best flavor.
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat.
Remove the pork tenderloin from the marinade (reserve the marinade) and pat it dry with paper towels. Season it on all sides with salt and black pepper.
Sear the pork tenderloin in the hot skillet for about 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until an internal temperature of 145°F (63°C) is reached. Use a meat thermometer for accuracy.
Meanwhile, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat and simmer for 5 minutes to ensure it’s safe to consume.
Remove the pork tenderloin from the oven, tent it with aluminum foil, and let it rest for 5 minutes before slicing.
Drizzle the reduced marinade sauce over the sliced pork tenderloin and garnish with fresh thyme, if desired.
Serve warm with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 6.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 623 mg | 13% | |
*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.
