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Bourbon Glazed Pork Tenderloin - Sweet, Smoky, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), trimmed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon neutral oil (canola or avocado)
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/2 cup bourbon
  • 1/3 cup brown sugar, packed
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon red pepper flakes (optional, to taste)
  • 1/4 cup chicken stock or water (as needed to thin)
  • Fresh parsley or chives, chopped, for garnish (optional)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (205°C). Pat the pork dry. Mix salt, pepper, and garlic powder, then season the tenderloins all over.
  2. Sear the pork: Heat a large oven-safe skillet over medium-high. Add oil and 1 tablespoon butter. Sear tenderloins on all sides until golden, about 2–3 minutes per side.
  3. Start the glaze base: Push pork to the side. Add minced garlic and cook 30 seconds until fragrant. Carefully pour in the bourbon. Let it bubble 30–60 seconds to reduce slightly.
  4. Build the sauce: Stir in brown sugar, soy sauce, Dijon, vinegar, and red pepper flakes. Spoon some sauce over the pork to coat.
  5. Roast: Transfer the skillet to the oven. Roast 12–18 minutes, turning once and basting with sauce halfway, until the thickest part reads 140–145°F (60–63°C).
  6. Rest the meat: Move pork to a cutting board and tent with foil. Rest 8–10 minutes so the juices settle.
  7. Reduce the glaze: Set the skillet on medium heat. Simmer the pan sauce 3–5 minutes until glossy and slightly thick. If it reduces too much, add a splash of chicken stock or water. Whisk in the remaining 2 tablespoons butter for a silky finish.
  8. Slice and serve: Slice pork into 1/2-inch medallions. Spoon the bourbon glaze over the top. Garnish with chopped herbs if you like.