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Perfect Bourbon-Glazed Pork Tenderloin Recipe with Easy Roasted Vegetables

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A quick and easy bourbon-glazed pork tenderloin roasted alongside simple vegetables, delivering a sweet-savory, juicy, and tender meal perfect for weeknights or dinner parties.

Ingredients

Scale
  • 1.5 pounds pork tenderloin, trimmed of silver skin
  • 1/4 cup bourbon (60 ml)
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh)
  • 3 cups mixed vegetables for roasting (baby potatoes halved or quartered, carrots peeled and cut into thirds, Brussels sprouts halved, red onions cut into wedges)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels. Trim off any silver skin or excess fat. Season generously with salt and pepper all over.
  3. In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, minced garlic, soy sauce, apple cider vinegar, and 1 tablespoon olive oil. Set aside.
  4. In a large bowl, combine baby potatoes, carrots, Brussels sprouts, and red onions. Drizzle with 2 tablespoons olive oil, sprinkle with thyme (or rosemary), salt, and pepper. Toss until evenly coated.
  5. Spread the vegetables out in a single layer on a rimmed baking sheet. Nestle the seasoned pork tenderloin in the center.
  6. Roast for 20 minutes.
  7. Remove the pan carefully. Brush the pork tenderloin generously with half of the bourbon glaze. Toss the vegetables gently to redistribute.
  8. Return the pan to the oven and roast for an additional 15-20 minutes. About halfway through, brush the pork again with the remaining glaze. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
  9. Transfer the pork to a cutting board and cover loosely with foil. Let it rest for 5-10 minutes.
  10. Slice the pork tenderloin into 1/2-inch (1.25 cm) medallions. Arrange alongside the roasted vegetables, spooning any pan juices over the top.

Notes

Let the pork rest after roasting to keep it juicy. Watch the glaze carefully to prevent burning by brushing twice and reducing oven temperature if needed. Trim silver skin for better texture. Use a meat thermometer to ensure perfect doneness at 145°F (63°C). Vegetables should be cut to similar sizes for even roasting. Substitute bourbon with apple juice and vanilla extract for an alcohol-free version. Use tamari for gluten-free option.

Nutrition

Keywords: bourbon-glazed pork tenderloin, roasted vegetables, easy weeknight dinner, bourbon glaze, pork recipe, quick pork tenderloin, sheet pan meal

Find it online: https://rowanrecipes.com/perfect-bourbon-glazed-pork-tenderloin-recipe-with-easy-roasted-vegetables/