Apple Cider Bourbon Glazed Pork Tenderloin
Time: 35 Minutes
Servings: 4-6 Servings
Ingredients
- 2 Pork Tenderloins (about 1 lb each)
- 1 C Apple Cider
- ¼ C Bourbon
- 3 T Dijon Mustard
- 3 T Brown Sugar
- 2 T Apple Cider Vinegar
- 2 Cloves Garlic, minced
- 1 tsp Smoked Paprika
- ½ tsp Crushed Red Pepper Flakes
- 2 T Olive Oil
- 1 T Butter
- Salt and Pepper, to taste
- Fresh Thyme (optional garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Pat pork tenderloins dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add pork and sear 2–3 minutes per side, until golden brown.
- Remove from the pan and set aside.
- In the same skillet, reduce heat to medium. Add butter, garlic, bourbon, apple cider, mustard, brown sugar, vinegar, paprika, and red pepper flakes.
- Stir and let simmer 5–7 minutes, until slightly thickened.
- Return pork to the pan, spoon glaze over the top, and transfer to the oven.
- Roast 15–20 minutes, basting occasionally, until internal temperature reaches 145°F (63°C).
- Transfer pork to a cutting board and rest 5 minutes before slicing.
- Place skillet back on the stove and simmer glaze another 2–3 minutes until syrupy. Spoon sauce over sliced pork.
- Garnish with fresh thyme and serve alongside roasted sweet potatoes, charred green beans, or garlic mashed cauliflower.
Go Rogue by swapping bourbon for spiced rum or maple whiskey.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.