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Savory Bourbon Glazed Pork Tenderloin Recipe with Roasted Garlic Potatoes

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A quick and easy recipe featuring tender pork tenderloin glazed with a sweet and smoky bourbon sauce, served alongside golden roasted garlic potatoes. Perfect for weeknights or dinner parties.

Ingredients

Scale
  • 1 pork tenderloin (about 1 to 1.5 pounds / 450–680 grams), trimmed
  • 2 tablespoons olive oil (extra virgin preferred for flavor)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • ½ cup bourbon
  • ¼ cup brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon apple cider vinegar
  • 1.5 pounds baby potatoes, halved (Yukon Gold or red potatoes)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced or thinly sliced
  • 1 teaspoon dried rosemary or fresh if available
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels. Rub all over with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Set aside.
  3. In a small saucepan, combine bourbon, brown sugar, Dijon mustard, minced garlic, soy sauce, and apple cider vinegar. Bring to a simmer over medium heat, whisking occasionally. Reduce gently for 8-10 minutes until slightly thickened and syrupy. Be careful not to burn.
  4. Toss the halved baby potatoes with olive oil, minced garlic, rosemary, salt, and pepper in a bowl. Spread them out on a rimmed baking sheet in a single layer. Place the pork tenderloin in the center of the baking sheet surrounded by the potatoes.
  5. If using an oven-safe skillet, heat it over medium-high heat and sear the pork for 2 minutes on each side to form a crust, then transfer to the baking sheet. This step is optional.
  6. Brush half of the bourbon glaze over the pork tenderloin. Roast in the oven for 20-25 minutes. Halfway through roasting, brush the pork again with the remaining glaze and toss the potatoes for even cooking.
  7. Check doneness with a meat thermometer inserted into the thickest part of the pork; it should read 145°F (63°C). Remove from oven and let rest for 5-10 minutes before slicing.
  8. Serve slices of glazed pork tenderloin alongside roasted garlic potatoes. Drizzle any pan juices or extra glaze over the top and garnish with fresh parsley if desired.

Notes

Watch the bourbon glaze closely while reducing to prevent burning. Pat pork dry before seasoning for better crust. Searing the pork before roasting enhances flavor and texture but can be skipped if short on time. Toss potatoes halfway through roasting for even crispiness. Use a meat thermometer to avoid overcooking pork. Rest pork after roasting to keep it juicy. For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

Keywords: bourbon glazed pork, pork tenderloin recipe, roasted garlic potatoes, easy dinner, weeknight meal, bourbon glaze, pork and potatoes

Find it online: https://cheerycrisp.com/savory-bourbon-glazed-pork-tenderloin-recipe-with-roasted-garlic-potatoes-easy-and-perfect/