Bourbon-Glazed Pork Tenderloin
Why this recipe works
- Layered pan glaze: Bourbon lifts the browned bits from the pan, while maple syrup, soy sauce, Dijon and vinegar build a glossy sauce with sweetness, salt and acidity.
- Efficient cooking: Searing and roasting in the same pan develops flavour and keeps the workflow streamlined.
- Juicy, precise finish: Using a thermometer helps pull the pork at 63°C (145°F), so it rests into a tender, evenly cooked centre.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the pork rest briefly after roasting so the juices settle and the meat finishes cooking gently.
- Serve the glaze warm: The glaze is best spooned over the pork while warm and glossy. If it thickens as it stands, loosen it with a small splash of water.
Common mistakes
- Avoid overcooking: Pork tenderloin is lean, so check the thickest part and remove it from the oven at 63°C (145°F) rather than cooking by guesswork.
- Add bourbon carefully: If the pan is very hot after roasting, take it off the heat for a moment before adding the bourbon, then return it to a steady simmer.
- Watch the reduction: Reduce the glaze only until it lightly coats a spoon. If it becomes too thick or sticky, whisk in a little water gradually.
Ingredient swaps
- Alcohol-free option: Use apple juice or an alcohol-free bourbon-style alternative in place of bourbon; the glaze will be sweeter and less smoky, so adjust the vinegar to taste.
- Swap the maple syrup: Honey works well for a slightly floral sweetness, though it will give the glaze a rounder, less maple-led flavour.
- Change the vinegar: White wine vinegar can replace apple cider vinegar for a cleaner, sharper tang.
Make-ahead tips
- Prep the glaze base: The maple syrup, soy sauce, Dijon and vinegar can be whisked together ahead, then added to the pan after the pork has roasted.
- Reheat gently: Warm sliced pork with the glaze in a 180°C (355°F) oven or in a pan over low heat, adding a little water if the sauce starts to catch.
- Freeze leftovers: Cooked pork and glaze can be frozen together in a sealed container, then thawed and reheated gently to protect the texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Pat the pork dry, then season all over with the fine sea salt and black pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Sear the pork for 6 to 8 minutes, turning with tongs, until well browned all over.
- Transfer the pan to the oven and roast for 12 to 15 minutes, or until a thermometer reads 63°C (145°F) in the thickest part. Move the pork to a plate to rest while you make the glaze.
- Put the pan back on the hob over medium heat and add the garlic. Cook for 30 to 60 seconds until fragrant, then carefully pour in the bourbon.
- Whisk in the maple syrup, soy sauce, Dijon mustard and apple cider vinegar, scraping up any browned bits. Simmer for 4 to 6 minutes until glossy and reduced enough to lightly coat the back of a spoon.
- Slice the pork and spoon the warm glaze over the top. Serve straight away, with any extra glaze passed at the table.
Recipe notes
Tips
- For the juiciest result, take the pork out at 63°C (145°F) and let it rest for 5 minutes before slicing; it will finish cooking as it rests.
- When adding the bourbon, take the pan off the heat for a moment if it is very hot, then return to a gentle simmer to reduce.
- If the glaze reduces too far, whisk in a splash of water to loosen it to a spoonable consistency.
Substitutions
- Replace Bourbon with dark rum for a similar caramel note.
- Replace Maple syrup with honey for a slightly floral sweetness.
- Replace Apple cider vinegar with white wine vinegar for a cleaner, sharper tang.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate the pork and glaze in a sealed container. Reheat slices gently in a 180°C (355°F) oven with the glaze until piping hot, or warm in a pan over low heat with a splash of water to prevent the sauce catching.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Mustard Soybeans
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Cordero Lechal al Horno (Roast Suckling Lamb)
Roast suckling lamb with garlic, rosemary and white wine
Poulet Rôti with Tarragon Cream Sauce
Roast chicken with tarragon cream sauce
Slow-Cooked Baby Back Ribs with BBQ Sauce
Tender baby back ribs caramelised with barbecue sauce
Kerstrollade met Jus (Roast Pork Roll with Red Wine Gravy)
Roast pork roll with mustard and thyme, served with gravy
Grilled Entrecôte with Café de Paris Butter
Grilled entrecôte with melting Café de Paris butter
Chuletón a la Parrilla (Spanish-Style Grilled T-Bone Steak)
Spanish-style grilled T-bone steak with sea salt and lemon
Cod with Romesco Sauce
Pan-seared cod with romesco sauce
Air Fryer Cajun Chicken Tenders
Cajun-spiced chicken tenders cooked crisp in the air fryer.
Air Fryer Turkey Burgers
Tender air fryer turkey burgers with onion and herbs.
Classic Meatloaf with Ketchup Glaze
Meatloaf with minced beef, onion and ketchup glaze
Chuletillas de Cordero al Sarmiento (Lamb Cutlets Grilled Over Vine Shoots)
Lamb cutlets grilled over vine shoots with garlic and rosemary
Arroz Caldoso de Marisco (Spanish Seafood Brothy Rice)
Spanish brothy rice with prawns, mussels and squid
Air Fryer Pork Tenderloin with Mustard Glaze
Juicy pork tenderloin with a honey mustard glaze
Gigot d’Agneau (Slow-Roasted Leg of Lamb)
Slow-roasted leg of lamb with rosemary and white wine jus
Air Fryer Marinated Chicken Breast
Air-fried chicken breast marinated with soy, lemon, garlic and honey.
Grilled Pork Chops with Dijon and Tarragon
Grilled pork chops with Dijon mustard and fresh tarragon
Tigania (Pan-Fried Pork with Lemon and Mustard)
Pan-fried pork with lemon and mustard sauce
Roast Beef with Creamy Horseradish Sauce
Roast beef with creamy horseradish and crème fraîche sauce
You might also like
Crispy Chicken Avocado Poke Bowl
Sushi rice with crispy chicken, avocado and soy-sesame dressing.
Asado Negro (Venezuelan Braised Beef in Dark Sauce)
Venezuelan braised beef in a dark coffee and onion sauce
Scotch Eggs
Boiled eggs wrapped in pork, breadcrumbed and fried
Mazapán (Mexican Peanut Marzipan)
Crumbly peanut mazapán pressed with icing sugar and vanilla
Zucchine alla Scapece (Fried Courgettes with Mint and Vinegar)
Fried courgettes dressed with mint, garlic and vinegar
Montaditos de Anchoa y Pimiento (Anchovy and Roasted Pepper Toasts)
Anchovy and roasted pepper montaditos on crusty bread
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch
- Excellent price-performance
- Thermo-Spot heat indicator
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
