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Savory Bourbon-Glazed Pork Tenderloin Recipe with Easy Caramelized Onions

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A rich and comforting pork tenderloin glazed with a savory bourbon sauce and topped with slow-cooked caramelized onions. Perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

Scale
  • 1 whole pork tenderloin (1 to 1.25 pounds / 450-570g), trimmed of silver skin
  • 1/4 cup bourbon (60 ml)
  • 2 tablespoons packed brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Trim any silver skin and excess fat from the pork tenderloin. Pat dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. (5 minutes)
  2. In a cast iron skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-low heat. Add thinly sliced onions and a pinch of salt. Stir occasionally and cook slowly until onions are golden brown, about 30 minutes. Add water or olive oil if pan dries out.
  3. While onions cook, combine bourbon, brown sugar, minced garlic, Dijon mustard, and soy sauce in a small bowl. Stir until sugar dissolves and set aside.
  4. Push onions to the side of the pan and increase heat to medium-high. Add remaining 1 tablespoon olive oil. Sear pork tenderloin for 3-4 minutes per side until golden brown. (8 minutes)
  5. Pour bourbon glaze over pork and spoon some over onions. Transfer skillet to preheated oven at 400°F (200°C). Roast for 12-15 minutes, basting occasionally, until internal temperature reaches 145°F (63°C). (15 minutes)
  6. Remove skillet from oven. Transfer pork to cutting board and let rest for 5-10 minutes to redistribute juices.
  7. Slice pork into 1/2-inch thick medallions. Arrange on platter, spoon caramelized onions over top, and drizzle with remaining glaze. Garnish with fresh thyme if desired.

Notes

Use coconut aminos instead of soy sauce for gluten-free option. Bourbon alcohol cooks off during roasting. Rest meat before slicing for juiciness. If glaze thickens too much, add splash of water or broth to loosen. Use a meat thermometer to ensure perfect doneness at 145°F (63°C).

Nutrition

Keywords: pork tenderloin, bourbon glaze, caramelized onions, easy dinner, weeknight meal, savory pork, comfort food

Find it online: https://lenatable.com/savory-bourbon-glazed-pork-tenderloin-recipe-with-easy-caramelized-onions/