Pork Tenderloin with Spicy Bourbon Sauce
Elevate your dinner table with this irresistible Pork Tenderloin with Spicy Bourbon Sauce, a recipe that perfectly balances bold flavors and tender, juicy meat. The pork tenderloins are seared to golden perfection, roasted to maintain their succulence, and paired with a rich, velvety bourbon sauce that combines the sweetness of brown sugar, the creaminess of heavy cream, and the kick of cayenne pepper. Infused with aromatic shallot and garlic, this sauce takes this dish to the next level. With a prep time of just 20 minutes and a cook time of 30 minutes, it's an easy yet impressive meal for weeknights or special occasions. Serve it over mashed potatoes or alongside roasted vegetables, and garnish with fresh parsley for a touch of color and freshness. This pork tenderloin recipe is a must-try for fans of flavorful, comforting meals with a gourmet twist!
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Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Bourbon
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Brown sugar
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloins dry with paper towels, then rub them with 1 tablespoon of the olive oil.
Season the pork with salt, pepper, garlic powder, and paprika, ensuring even coverage.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloins in the skillet until they are golden brown on all sides, about 6–8 minutes total.
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). Remove the pork from the skillet and let it rest on a cutting board, tented with foil.
While the pork rests, prepare the spicy bourbon sauce. In the same skillet (do not clean it), melt the butter over medium heat.
Add the diced shallot and minced garlic to the skillet, and sauté until softened and fragrant, about 2 minutes.
Carefully pour in the bourbon and scrape up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes to allow the alcohol to cook off slightly.
Add the chicken broth, heavy cream, brown sugar, Dijon mustard, and cayenne pepper to the skillet. Whisk to combine and cook for 5–7 minutes, or until the sauce thickens slightly.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter.
Spoon the spicy bourbon sauce over the pork slices, ensuring each piece is well-coated.
Garnish with chopped fresh parsley, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 6394 mg | 278% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 20.9 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 140 mg | 11% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4660 mg | 99% | |
*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.
