Spiced Pork with Bourbon Reduction Sauce
Elevate your dinner table with the rich and sophisticated flavors of Spiced Pork with Bourbon Reduction Sauce. This recipe pairs tender pork tenderloin, rubbed with a fragrant blend of paprika, cumin, cinnamon, and garlic powder, with a luscious sauce infused with the bold notes of bourbon, sweet maple syrup, and aromatic fresh thyme. The pork is seared to perfection and oven-roasted, ensuring a juicy and flavorful centerpiece, while the bourbon reduction sauce adds a touch of indulgence with its smooth, caramelized complexity. Perfect for entertaining or an elevated weeknight meal, this dish brings together spice, sweetness, and warmth in each bite. Serve your spiced pork medallions with the sauce generously drizzled over, and enjoy a restaurant-worthy experience that’s surprisingly simple to craft at home. Keywords: spiced pork recipe, bourbon sauce, pork tenderloin, easy gourmet dinner, bourbon reduction sauce recipe, elevated pork dishes.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 2 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 Shallot, finely chopped
- 0.5 cup Bourbon
- 0.5 cup Chicken stock
- 2 tbsp Maple syrup
- 1 tsp Fresh thyme, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the paprika, ground cumin, garlic powder, ground cinnamon, salt, and black pepper. Mix well to create the spice rub.
Pat the pork tenderloin dry with paper towels and rub the spice mixture evenly over all sides of the pork.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes on each side until a golden crust forms.
Transfer the skillet to the preheated oven and roast the pork until the internal temperature reaches 145°F (63°C), about 15-20 minutes depending on the thickness of the tenderloin.
While the pork is roasting, prepare the bourbon reduction sauce. In a medium saucepan, melt the butter over medium heat. Add the chopped shallot and sauté until soft and fragrant, about 2-3 minutes.
Carefully add the bourbon to the saucepan (stand back to avoid any flare-ups) and let it simmer for 2 minutes to allow the alcohol to burn off.
Stir in the chicken stock, maple syrup, and thyme. Reduce the heat to low and let the mixture simmer gently until it thickens slightly, about 5-7 minutes.
Remove the pork from the oven and let it rest on a cutting board, lightly covered with foil, for 5-10 minutes to allow the juices to redistribute.
Slice the pork into medallions and serve with the warm bourbon reduction sauce drizzled over the top. Garnish with extra thyme if desired.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 28.1 g | ||
| Protein | 231.2 g | 462% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 118 mg | 9% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4306 mg | 92% | |
*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.
