Maple Bourbon Glazed Pork Tenderloin
This Maple Bourbon Glazed Pork Tenderloin is a flavorful and elegant dish made with a sweet and savory glaze of real maple syrup, smoky bourbon, Dijon mustard, garlic, and herbs. The pork is seared to perfection, glazed, then roasted until juicy and tender.Ideal for weeknight dinners or special occasions, this crowd-pleasing recipe is easy to prepare and packed with bold, caramelized flavor in every bite.
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.