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.
❤️ Why You’ll Love This Bourbon Glazed Pork Tenderloin
Easy but impressive. Simple enough for a weeknight, elegant enough for guests.
Juicy and flavorful. The sweet and tangy bourbon glaze keeps the pork moist and tender.
Semi-homemade shortcut. Cola or Dr Pepper adds flavor and makes the glaze simple to prepare.
Pairs with anything. Serve with roasted veggies, potatoes, rice, or noodles.
How to Make Bourbon and Cola Glazed Pork Tenderloin
- Preheat the oven to 350°F.
- In a small saucepan, combine cola, brown sugar, lime juice, ginger, cinnamon, salt, Dijon mustard, and bourbon. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Trim the pork tenderloins and remove any silver skin. Rub them all over with spicy grill seasoning or a mixture of seasoned salt and pepper.
- Heat olive oil in a large, oven-safe skillet and sear the pork on all sides until it is nicely browned.
- Transfer the skillet to the oven and roast for 12 minutes. Brush the pork generously with the bourbon cola glaze and continue roasting for about 10 minutes more, or until the pork reaches 145°F. Let rest for 5 minutes.
- Meanwhile, bring the remaining glaze back to a boil. Mix cornstarch with cold water, then stir it into the glaze and cook until it thickens.
- Slice the pork and arrange it on a platter. Drizzle with the glaze and serve.
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 and Reheat
Refrigerate. Store leftover pork and glaze in an airtight container in the refrigerator for up to 3 days.
Freeze? Freeze sliced pork with the glaze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat. Warm gently in a skillet over low heat with a splash of broth or water, or microwave briefly until heated through.
Bourbon Glazed Pork Tenderloin
Juicy pork tenderloin roasted with a sweet and tangy bourbon cola glaze. Easy and elegant!
- Prep Time: 10 minutes
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Pork, Bourbon
- Method: Roast
- Cuisine: Southern
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
- 2 pork tenderloins, about 1 1/2 pounds
- 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
- Serving Size:
- Calories: 258
- Sugar: 16.7 g
- Sodium: 974 mg
- Fat: 3.1 g
- Carbohydrates: 30.1 g
- Fiber: 4.8 g
- Protein: 25.7 g
