Looking for a dinner that feels gourmet but is secretly simple to make?
This Maple Bourbon Glazed Pork Tenderloin is your new go-to showstopper.
With a mouthwatering combo of sweet maple syrup, smoky bourbon, and savory garlic and herbs, this dish delivers bold flavor with minimal effort.
Whether you’re hosting a dinner party, planning a holiday menu, or just craving something special on a weeknight, this dish hits all the right notes.
Let’s dive into the recipe.
Why You’ll Love This Maple Bourbon Pork Tenderloin
- Perfect flavor balance: Sweet maple, smoky bourbon, and savory garlic come together beautifully.
- Impressive but easy: Looks elegant, tastes gourmet, and takes under an hour to make.
- Versatile: Ideal for both holidays and weeknight meals.
- Flexible cooking methods: Can be roasted, grilled, or pan-seared.
Ingredients You’ll Need
To create the perfect maple bourbon glaze and tender, juicy pork, here’s what you’ll need:
- 1.5–2 pounds pork tenderloin – Trimmed of excess fat and silver skin.
- 1/3 cup pure maple syrup – Avoid pancake syrup; use real maple syrup for flavor.
- 1/4 cup bourbon – A smooth bourbon with vanilla or caramel notes works best.
- 2 tablespoons Dijon mustard – Adds tang and depth.
- 1 tablespoon soy sauce – Brings in umami and saltiness.
- 2 cloves garlic, minced – Fresh garlic delivers maximum flavor.
- 1 tablespoon apple cider vinegar – Optional, for brightness and balance.
- 1 teaspoon fresh rosemary – Optional, for an herby layer.
- Salt and black pepper – To season the pork.
Optional additions:
- A pinch of cayenne for heat
- Olive oil for searing
- Cornstarch to thicken glaze if desired
Step-by-Step Cooking Instructions
1. Prep the Pork
Trim the pork tenderloin of silver skin and any large pieces of fat. Pat dry and season generously with salt and pepper.
2. Make the Glaze
In a small saucepan over medium heat, combine maple syrup, bourbon, Dijon mustard, soy sauce, garlic, and optional vinegar and rosemary. Simmer for 5–7 minutes, stirring often, until slightly reduced and thickened. Remove from heat.
3. Sear the Pork
In a hot oven-safe skillet, add a bit of olive oil and sear the pork on all sides over medium-high heat until golden brown, about 2–3 minutes per side.
4. Brush and Roast
Brush half the glaze over the pork. Transfer the skillet to a preheated 400°F (200°C) oven. Roast for 15–20 minutes, or until the internal temperature reaches 140–145°F.
5. Rest and Glaze Again
Remove from the oven and let the pork rest for 5–10 minutes. Brush with the remaining glaze before slicing.
6. Slice and Serve
Slice into ½-inch medallions. Serve with extra glaze on the side, if desired.
Tips for the Best Glaze and Pork Texture
- Reduce the glaze properly: Simmer until syrupy but not too thick. It will thicken more as it cools.
- Use a meat thermometer: Pork tenderloin is best at 145°F for a juicy, slightly pink center.
- Don’t skip the rest: Letting the pork rest before slicing allows juices to redistribute.
- Double the glaze: It makes an amazing sauce for serving or dipping.
Serving Suggestions and Sides
Pair your maple bourbon pork with a variety of savory or subtly sweet sides to balance the rich flavors:
- Roasted sweet potatoes or butternut squash
- Garlic mashed potatoes or wild rice
- Sautéed green beans, asparagus, or brussels sprouts
- Warm dinner rolls or cornbread
- A crisp green salad with apple slices and vinaigrette
Drink pairings:
- Bourbon-based cocktail (like an Old Fashioned)
- Dry Riesling or Pinot Noir
- Sparkling apple cider for a non-alcoholic option
Variations and Substitutions
- No bourbon? Try apple cider, whiskey, or even unsweetened apple juice.
- Want more spice? Add cayenne, chili flakes, or chipotle powder to the glaze.
- Gluten-free option: Use tamari instead of soy sauce.
- Alternative proteins: This glaze also works beautifully on chicken thighs or salmon fillets.
Recipe FAQ’s
Can I make it ahead of time?
Yes! You can prep the glaze a day ahead and even marinate the pork for extra flavor. Just let it come to room temp before cooking.
Does the alcohol cook off?
Mostly, yes. Simmering and roasting burns off the alcohol, leaving just the flavor behind. If concerned, simmer the glaze a bit longer or sub apple cider.
Can I grill instead of roast?
Absolutely. Sear on a hot grill, then move to indirect heat and cook until the internal temp hits 140–145°F. Baste with glaze as you go.
Maple Bourbon Glazed Pork Tenderloin
Ingredients
- 1.5-2 pounds pork tenderloin Trimmed of excess fat and silver skin.
- ⅓ cup pure maple syrup Avoid pancake syrup; use real maple syrup for flavor.
- ¼ cup bourbon A smooth bourbon with vanilla or caramel notes works best.
- 2 tablespoons Dijon mustard Adds tang and depth.
- 1 tablespoon soy sauce Brings in umami and saltiness.
- 2 cloves garlic minced (Fresh garlic delivers maximum flavor.)
- 1 tablespoon apple cider vinegar Optional, for brightness and balance.
- 1 teaspoon fresh rosemary Optional, for an herby layer.
- Salt and black pepper To season the pork.
Optional additions:
- A pinch of cayenne for heat
- Olive oil for searing
- Cornstarch to thicken glaze if desired
Instructions
Prep the Pork
- Trim the pork tenderloin of silver skin and any large pieces of fat. Pat dry and season generously with salt and pepper.
Make the Glaze
- In a small saucepan over medium heat, combine maple syrup, bourbon, Dijon mustard, soy sauce, garlic, and optional vinegar and rosemary. Simmer for 5–7 minutes, stirring often, until slightly reduced and thickened. Remove from heat.
Sear the Pork
- In a hot oven-safe skillet, add a bit of olive oil and sear the pork on all sides over medium-high heat until golden brown, about 2–3 minutes per side.
Brush and Roast
- Brush half the glaze over the pork. Transfer the skillet to a preheated 400°F (200°C) oven. Roast for 15–20 minutes, or until the internal temperature reaches 140–145°F.
Rest and Glaze Again
- Remove from the oven and let the pork rest for 5–10 minutes. Brush with the remaining glaze before slicing.
Slice and Serve
- Slice into ½-inch medallions. Serve with extra glaze on the side, if desired.
It was very good, although the sauce was too thin, it never truly turned into a glaze. Served it with jasmine rice and fresh green beans. ☺️