Bourbon Glazed Pork Tenderloin
This bourbon glazed pork tenderloin is juicy, flavorful, and surprisingly easy to make. A simple glaze of cola, bourbon, brown sugar, and spices adds a sweet and tangy finish. It’s perfect for a weeknight dinner yet elegant enough to serve to guests. Pair it with roasted potatoes, rice, or noodles for a complete meal.
This bourbon-glazed pork tenderloin is a simple but flavorful dish that’s perfect for both weeknight dinners and special occasions. The glaze combines cola, bourbon, brown sugar, lime juice, and spices for a sweet, tangy, and slightly smoky flavor.
The pork is quickly seared, then roasted until tender, before being brushed with the bourbon glaze for a beautiful caramelized finish. It’s an effortless main dish that feels a little indulgent—especially when served with roasted potatoes, rice, or buttery noodles.
What You’ll Like About This Recipe
Fantastic glaze. Cola, bourbon, and brown sugar create a sweet-tangy sauce with rich depth.
Quick cooking. Pork tenderloin roasts in under 30 minutes, keeping dinner fast and easy.
Elegant but simple. A great entertaining dish that requires little hands-on effort.
Versatile flavor. Works beautifully with roasted potatoes, rice, or vegetables.
Ingredient Notes
- Cola – Sweetens the glaze and helps it caramelize.
- Light brown sugar – Deepens the sweetness and thickens as it reduces.
- Lime juice – Adds tang and balances the sweetness.
- Ginger & cinnamon – Provide warm spice notes in the glaze.
- Dijon mustard – Adds savory sharpness for flavor balance.
- Bourbon – Brings depth and a subtle smokiness; any mid-range bourbon works.
- Pork tenderloins – Quick-cooking, lean, and very tender when roasted properly.
- Seasonings – Grill seasoning, seasoned salt, or your preferred spice blend works well for searing.
- Cornstarch – Thickens the glaze to a pourable, glossy finish.
Steps to Make Bourbon Glazed Pork Tenderloin
- Make the glaze by simmering cola, brown sugar, lime juice, spices, mustard, and bourbon.
- Trim the pork and season generously.
- Sear the tenderloins in a skillet until browned on all sides.
- Roast in the oven, brushing with glaze partway through cooking.
- Let the pork rest briefly before slicing.
- Thicken the remaining glaze with cornstarch and water.
- Serve the sliced pork with the warm sauce drizzled over the top.
Tips
- Watch the glaze. Cola reduces quickly—keep an eye on it to prevent scorching.
- Use an instant-read thermometer. Pull the pork at 145°F for juicy, tender results.
- Rest before slicing. A short rest keeps the juices inside the meat.
Recipe Variations
- Use different soda. Try Dr Pepper or root beer for a slightly different sweet flavor.
- Add heat. Mix a pinch of cayenne or crushed red pepper flakes into the glaze for a spicy kick.
- Make it smokier. Add a dash of smoked paprika to the glaze for a subtle smoky depth.
- Use orange juice. Replace the lime juice with orange juice for a sweeter citrus note.
- Try a different spirit. Swap bourbon for whiskey or dark rum for a new twist.
Serving Suggestions
- Serve with roasted potatoes or buttery noodles to soak up the glaze.
- Pair with green beans, asparagus, or a crisp salad for a balanced meal.
- Add a loaf of crusty bread for a simple but complete meal.
- Garnish with fresh parsley or thin lime wedges for a pop of color.
How to Store
Refrigerate: Store leftover pork and glaze in an airtight container for up to 3 days.
Freeze: Freeze sliced pork and glaze for up to 2 months; thaw in the refrigerator overnight.
Reheat: Warm gently in a covered skillet with a splash of water or broth to keep the meat moist.
Refresh: Add a small pat of butter to the reheated glaze to restore its silky finish.
Bourbon Glazed Pork Tenderloin
Ingredients
- 1 cup cola
- 1/2 cup light brown sugar, packed
- 2 tablespoons lime juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- pinch salt
- 2 tablespoons Dijon mustard
- 2 tablespoons bourbon
- 1 1/2 pounds pork tenderloin, 2 medium tenderloins
- spicy grill seasoning for pork or chicken, or seasoned salt and pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Heat oven to 350°F.
- Make the sauce. In a small saucepan over medium heat, combine the cola, brown sugar, lime juice, ginger, cinnamon, a pinch of salt, mustard, and bourbon. Bring to a boil; reduce the heat to low and simmer for about 5 minutes. Sear the pork. Heat olive oil in a large oven-safe skillet over medium heat. Trim any visible fat from the tenderloins and remove the silver skin. Rub the pork all over the the salt, chili powder, cumin, and black pepper. Sear the pork in the olive oil, turning to brown all sides.
- Roast the pork. Transfer the pork to the oven and roast for approximately 12 minutes; then brush it generously with the bourbon and cola sauce mixture. Continue roasting for about 10 minutes longer or until the pork registers at least 145°F on an instant-read thermometer inserted into the thickest part of a tenderloin. Let the pork rest for about 5 minutes before slicing.
- Thicken the sauce. In a small bowl or cup, combine the cornstarch with cold water. Stir until smooth. Bring the glaze mixture back to a boil, then stir the cornstarch mixture into the glaze and continue cooking until it has thickened.
- Serve. Slice the pork and arrange it on a serving platter, then drizzle with the sauce.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
