Prepare to tantalize your taste buds with the most incredible Pork Tenderloin with Bourbon Sauce that will transform your ordinary dinner into an extraordinary gourmet experience! This restaurant-quality dish combines the rich, smoky notes of bourbon with perfectly tender, juicy pork, creating a meal that's guaranteed to impress even the most discerning food lovers. Whether you're planning a special date night, a family dinner, or simply want to elevate your cooking skills, this recipe is your ticket to culinary stardom!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Pork tenderloin
- Bourbon
- Brown sugar
- Mustard
- Garlic
- Salt
- Pepper
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to bring to room temperature, ensuring even cooking.
- Preheat oven to 425°F (218°C). Pat pork tenderloin dry with paper towels to remove excess moisture.
- In a small bowl, create marinade by whisking together bourbon, brown sugar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- Season pork tenderloin generously with additional salt and pepper on all sides.
- Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of oil and sear tenderloin on all sides until golden brown, approximately 2-3 minutes per side.
- Pour half of the bourbon sauce over the tenderloin, coating it evenly.
- Transfer skillet directly to preheated oven and roast for 15-20 minutes, or until internal temperature reaches 145°F (63°C) for medium-rare.
- Remove from oven and let tenderloin rest on cutting board for 10 minutes, allowing juices to redistribute.
- While resting, simmer remaining bourbon sauce in the same skillet over medium heat until slightly thickened.
- Slice tenderloin against the grain into 1/2-inch thick medallions and drizzle with reduced bourbon sauce before serving.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry Means Crispy: Pat the meat completely dry before seasoning to achieve a beautiful golden-brown sear.
- Don't Overcook: Use a meat thermometer to hit the perfect 145°F (63°C) for a juicy, tender result.
- Resting is Crucial: Allow the meat to rest for 10 minutes after cooking to let the juices redistribute, ensuring maximum flavor and tenderness.
- Sauce Reduction Trick: Simmer the remaining bourbon sauce to create a rich, concentrated glaze that will take your dish to the next level.
- Slice Strategically: Always slice the tenderloin against the grain to ensure the most tender, melt-in-your-mouth texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
