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Savory Bourbon Glazed Pork Tenderloin with Roasted Vegetables

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An easy and flavorful pork tenderloin glazed with a warm, smoky bourbon sauce, roasted alongside caramelized vegetables for a comforting and elegant weeknight dinner.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.5 pounds / 450–700 grams), trimmed of excess fat
  • 1/4 cup (60 ml) good-quality bourbon
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or rosemary (or a mix)
  • Salt and black pepper to taste
  • 1 medium sweet potato, peeled and cubed (about 1 1/2 cups / 225 grams)
  • 2 carrots, peeled and sliced (about 1 1/2 cups / 150 grams)
  • 1 red onion, cut into wedges
  • 1 cup (150 grams) Brussels sprouts, halved (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, soy sauce, and minced garlic to prepare the glaze. Set aside.
  3. Pat the pork tenderloin dry with paper towels. Rub it all over with 1 tablespoon olive oil, salt, pepper, and dried herbs.
  4. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, place the pork in the pan and sear for about 2-3 minutes per side until golden brown.
  5. While the pork sears, toss the sweet potatoes, carrots, red onion, and Brussels sprouts (if using) with olive oil, salt, pepper, and a sprinkle of dried herbs in a mixing bowl.
  6. Nestle the vegetables around the pork in the skillet or transfer everything to a roasting pan. Pour half of the bourbon glaze over the pork and vegetables, saving the rest for later.
  7. Roast in the preheated oven for 20-25 minutes, or until the pork’s internal temperature reaches 145°F (63°C) and the vegetables are tender and caramelized. Stir the vegetables halfway through roasting.
  8. Remove from the oven and brush the pork with the remaining glaze. For a sticky finish, broil for 2-3 minutes, watching carefully to avoid burning.
  9. Let the pork rest for 5-10 minutes before slicing into medallions. Serve with the roasted vegetables.

Notes

Use coconut aminos instead of soy sauce for a gluten-free option. Apple cider or apple juice can substitute bourbon for a non-alcoholic glaze. Resting the pork after roasting is crucial to keep it juicy. Stir vegetables halfway through roasting for even caramelization. Adjust glaze sweetness and tanginess to taste.

Nutrition

Keywords: pork tenderloin, bourbon glaze, roasted vegetables, easy dinner, weeknight meal, savory pork, comfort food

Find it online: https://lenatable.com/savory-bourbon-glazed-pork-tenderloin-recipe-perfect-for-easy-roasted-vegetables-dinner/