Bourbon Glazed Pork Tenderloin
Bourbon and some cola get together in this easy glazed pork tenderloin. With brown sugar and spices, the glaze is sweet and flavorful.
- Prep Time: 10 minutes
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Pork, Bourbon
- Method: Roast
Ingredients
Scale
- 1 cup cola or Dr Pepper
- 1/2 cup light brown sugar, packed
- 2 tablespoons orange juice or 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
- In a small saucepan over medium heat, combine the cola, brown sugar, orange or lime juice, ginger, cinnamon, pinch of salt, mustard, and bourbon. Bring to a boil; reduce the heat to low and simmer for about 5 minutes.
- Heat oven to 350 F.
- Heat olive oil in a large skillet over medium heat. Trim any visible fat from the tenderloins and remove 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. Transfer the pork to a lightly oiled baking pan — leave in the skillet if the skillet is oven-safe. Roast for about 12 minutes; brush generously with the bourbon 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.
- In a small bowl or cup, combine the cornstarch with cold water. Stir until smooth.
- Bring the glaze mixture back to a boil; stir the cornstarch mixture into the glaze and continue cooking until thickened.
- Slice the pork and serve with the sauce.