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Perfect Bourbon Maple Glazed Pork Tenderloin Recipe Easy Roasted Vegetables Included

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A quick and easy bourbon maple glazed pork tenderloin paired with roasted vegetables, perfect for weeknights or dinner parties. The glaze caramelizes to a sticky, glossy finish, complementing the tender pork and earthy vegetables.

Ingredients

Scale
  • 1.5 to 2 pounds pork tenderloin, trimmed of silver skin
  • 1/4 cup bourbon
  • 1/3 cup pure maple syrup
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • Salt and freshly ground black pepper, to taste
  • 2 large carrots, peeled and cut into chunks
  • 1 medium red onion, cut into wedges
  • 1 red bell pepper, sliced
  • 1 small butternut squash, peeled and cubed (optional)
  • 2 tablespoons olive oil
  • Salt and pepper, to season vegetables

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small saucepan over low heat, combine bourbon, maple syrup, Dijon mustard, minced garlic, and chopped rosemary. Stir gently and warm for about 5 minutes until slightly thickened. Avoid boiling.
  3. Pat the pork tenderloin dry and trim any silver skin. Season generously with salt and freshly ground pepper.
  4. Optional: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden, about 2-3 minutes per side.
  5. In a mixing bowl, toss carrots, red onion, bell pepper, and butternut squash (if using) with 2 tablespoons olive oil, salt, and pepper. Spread evenly on one side of a roasting pan.
  6. Place the pork tenderloin next to the vegetables on the roasting pan. Brush a generous layer of the bourbon maple glaze all over the pork.
  7. Roast in the oven for 25-30 minutes. Every 10 minutes, baste the pork with more glaze or pan juices to build a sticky, flavorful crust.
  8. Check doneness with a meat thermometer; remove when it reaches 145°F (63°C). If no thermometer, slice to check for a slight blush of pink.
  9. Tent the pork loosely with foil and let rest for 10 minutes.
  10. Slice the pork into medallions and serve with roasted vegetables, spooning any remaining glaze or pan juices over the top.

Notes

Baste the pork every 10 minutes to keep the glaze sticky and the meat moist. Let the pork rest after roasting to lock in juices. Warm the glaze gently if it thickens too much before serving. Use a meat thermometer for best results. Substitutions: bourbon can be replaced with apple cider or whiskey; for vegan vegetables, roast with maple syrup and smoked paprika instead of olive oil.

Nutrition

Keywords: bourbon glazed pork, maple glazed pork tenderloin, roasted vegetables, easy pork recipe, weeknight dinner, bourbon maple glaze

Find it online: https://cheerycrisp.com/perfect-bourbon-maple-glazed-pork-tenderloin-recipe-easy-roasted-vegetables-included/