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Perfect Maple Bourbon Glazed Pork Tenderloin

A delightful combination of sweet maple syrup and bourbon that creates a flavor explosion in this tender pork tenderloin dish served with delicious roasted vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Pork
  • 1.5 pounds pork tenderloin, trimmed of silver skin Ensure silver skin is removed for tenderness.
  • ½ cup pure maple syrup (Grade A preferred) For best flavor.
  • ¼ cup bourbon Substitute with apple juice for a non-alcoholic version.
  • 1 tablespoon Dijon mustard Adds tanginess.
  • 3 cloves garlic, minced Toasting the garlic enhances the flavor.
  • 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried) Fresh thyme preferred for better flavor.
  • to taste Salt and pepper Use generously for seasoning.
For the Vegetables
  • 2 cups baby carrots Whole or halved depending on size.
  • 1 medium red onion, cut into wedges Adds sweetness when roasted.
  • 1 cup Brussels sprouts, halved Trimmed and halved for roasting.
  • 1 red bell pepper, sliced Other bell pepper colors can be used.
  • 2 tablespoons olive oil For tossing vegetables.
  • 1 teaspoon apple cider vinegar (optional) Add for extra zing if desired.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels, then season generously with salt and pepper all over.
  3. Heat 1 tablespoon of olive oil in your skillet over medium-high heat. When shimmering, add the tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.
  4. In a bowl, whisk together the maple syrup, bourbon, Dijon mustard, minced garlic, and thyme. Add optional apple cider vinegar if desired.
Cooking
  1. Toss carrots, onion wedges, Brussels sprouts, and bell pepper slices with olive oil, salt, and pepper. Spread them evenly around the skillet or on a roasting pan.
  2. Brush about one-third of the glaze over the seared pork tenderloin.
  3. Place the skillet or pan in the oven. Roast for 15 minutes.
  4. Carefully remove and brush on another third of the glaze. Stir the vegetables gently.
  5. Return to the oven for another 10-15 minutes, or until the pork’s internal temperature reaches 145°F (63°C). Apply the final glaze layer in the last 5 minutes.
Serving
  1. Remove the tenderloin and let it rest on a cutting board, loosely tented with foil, for 5-7 minutes.
  2. Slice the pork into medallions and plate alongside the roasted vegetables, spooning any pan juices over the top.

Notes

Storing leftovers? This dish keeps well in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 3 months. Reheat in the oven to preserve the juicy texture.