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Savory Bourbon-Glazed Pork Tenderloin with Roasted Vegetables

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A quick and easy pork tenderloin recipe featuring a savory bourbon glaze paired with perfectly roasted vegetables, ideal for cozy dinners and weeknight meals.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of excess fat
  • 1/4 cup bourbon (60 ml)
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups carrots, peeled and cut into sticks (about 10 ounces)
  • 2 cups baby potatoes, halved (about 10 ounces)
  • 1 cup Brussels sprouts, halved (about 5 ounces)
  • Salt and pepper, to taste
  • A few sprigs fresh thyme or rosemary (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 and season generously with salt and pepper.
  4. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
  5. Toss carrots, halved baby potatoes, and Brussels sprouts with 1 tablespoon olive oil, salt, pepper, and fresh thyme or rosemary. Spread evenly in the skillet or roasting pan.
  6. Place the seared pork tenderloin on top of the vegetables. Brush the pork generously with half of the bourbon glaze, reserving the rest for basting.
  7. Roast in the oven for 20-25 minutes, basting the pork with the remaining glaze halfway through. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
  8. Remove from oven and tent loosely with foil. Let rest for 5-10 minutes before slicing.
  9. Slice the pork into medallions and serve alongside the roasted vegetables. Drizzle any pan juices over the top.

Notes

Do not skip searing the pork to develop a flavorful crust. Use a meat thermometer to avoid overcooking; remove pork at 145°F and let rest for juicy results. Watch the glaze carefully to prevent burning. Veggie size should be uniform for even roasting. Fresh herbs add aroma but dried can be used in half quantity. For gluten-free, substitute soy sauce with tamari. Leftovers keep well refrigerated for up to 3 days and reheat gently to avoid drying out.

Nutrition

Keywords: pork tenderloin, bourbon glaze, roasted vegetables, easy dinner, weeknight meal, savory pork, bourbon pork, roasted carrots, roasted potatoes, Brussels sprouts

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