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Flavorful Bourbon Glazed Pork Tenderloin Recipe with Easy Roasted Vegetables

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A quick and easy bourbon glazed pork tenderloin roasted alongside carrots, Brussels sprouts, and sweet potatoes, delivering a smoky, sweet, and tangy flavor perfect for cozy dinners.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin (450 to 680 grams)
  • 1/3 cup bourbon (80 ml)
  • 1/4 cup brown sugar (50 grams)
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • Salt and freshly cracked black pepper, to taste
  • 4 medium carrots, peeled and cut into chunks
  • 12 ounces Brussels sprouts, halved (340 grams)
  • 2 medium sweet potatoes, peeled and cubed

Instructions

  1. Prepare the glaze: In a small saucepan over medium heat, combine bourbon, brown sugar, Dijon mustard, minced garlic, smoked paprika, and soy sauce. Stir frequently and bring to a gentle simmer.
  2. Let the glaze reduce until slightly thickened, about 6 to 8 minutes. It should coat the back of a spoon but not be syrupy. Remove from heat and set aside.
  3. Trim any silver skin or excess fat from the pork tenderloin. Pat dry with paper towels and season generously with kosher salt and freshly cracked black pepper.
  4. Brush half of the reduced bourbon glaze all over the pork, reserving the rest for later.
  5. Toss carrots, Brussels sprouts, and sweet potatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  6. Place the pork tenderloin in the center of a roasting pan or baking sheet. Spread the vegetables around it in a single layer to ensure even roasting.
  7. Preheat oven to 400°F (200°C). Roast the pork and vegetables together for about 25 to 30 minutes. Halfway through, brush the pork with the remaining glaze and toss the vegetables quickly.
  8. Use an instant-read thermometer to check the pork’s internal temperature; it should read 145°F (63°C). If not done, roast for an additional 5 minutes, watching closely to avoid overcooking.
  9. Remove the tenderloin from the oven and tent loosely with foil. Let it rest for 5-10 minutes while the vegetables finish roasting if needed.
  10. Slice the pork tenderloin into medallions and plate alongside the roasted vegetables. Drizzle any pan juices or extra glaze over the top before serving.

Notes

Use tamari or coconut aminos instead of soy sauce for a gluten-free version. Let pork rest after roasting to keep it juicy. Use an instant-read thermometer to avoid overcooking. If glaze thickens too much while resting, warm gently before drizzling. Room temperature meat cooks more evenly. Cut vegetables evenly for uniform roasting. Avoid overcrowding the pan to prevent soggy vegetables.

Nutrition

Keywords: bourbon glazed pork tenderloin, roasted vegetables, easy dinner, bourbon glaze, pork recipe, weeknight meal, comfort food

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