Bourbon-Glazed Pork Tenderloin

This Bourbon-Glazed Pork Tenderloin is one of those dinners that looks like you spent hours in the kitchen... but it's surprisingly easy to make.

I made it again the other night and honestly forgot how good it is. The whole house smelled amazing while the brown sugar, garlic, and bourbon simmered into a rich glaze. By the time the pork came out of the oven, it was so tender it practically sliced itself.

We served it with roasted Brussels sprouts and roasted potatoes, and there were almost no leftovers. Around here, "just one more bite" usually turns into an empty platter.

If you're looking for a simple dinner that's cozy enough for a weeknight but special enough for company, this recipe never disappoints.

Why You'll Love This Recipe

• Tender, juicy pork with a sweet and savory bourbon glaze.

• Easy enough for a weeknight but impressive enough for company.

• Made with simple pantry ingredients.

• The glaze caramelizes beautifully as it cooks.

• Pairs perfectly with roasted potatoes, Brussels sprouts, or mashed potatoes.

• Great for Sunday dinners, holidays, or anytime you want something a little special.

  
  

What You'll Need

• Large oven-safe skillet or cast iron skillet

• Small saucepan

• Meat thermometer

• Cutting board

• Sharp knife

  
  

Ingredients

For the Pork

• 1 (1½–2 pound) pork tenderloin

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

  
  

For the Bourbon Glaze

• ½ cup bourbon

• ½ cup brown sugar

• 2 tablespoons Dijon mustard

• 2 tablespoons soy sauce

• 3 cloves garlic, minced

• 1 tablespoon apple cider vinegar

• 2 tablespoons butter

How to Make Bourbon-Glazed Pork Tenderloin

1. Season the pork.

Pat the pork tenderloin dry and season all sides with the salt, pepper, garlic powder, onion powder, and smoked paprika.

2. Sear the pork.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for about 2–3 minutes per side until nicely browned.

3. Make the glaze.

In a small saucepan, combine the bourbon, brown sugar, Dijon mustard, soy sauce, garlic, and apple cider vinegar. Bring to a gentle simmer and cook for about 5 minutes until slightly thickened. Remove from the heat and whisk in the butter.

4. Bake.

Brush some of the glaze over the pork. Transfer the skillet to a 400°F oven and bake for 15–20 minutes, or until the internal temperature reaches 145°F.

5. Rest and slice.

Remove the pork from the oven and let it rest for 5–10 minutes before slicing.

6. Finish with more glaze.

Drizzle the remaining bourbon glaze over the sliced pork before serving.

Make It Your Own

• Add a pinch of cayenne for a little heat.

• Substitute maple syrup for part of the brown sugar.

• Use fresh rosemary or thyme for extra flavor.

• Double the glaze if you like extra for serving.

  
  

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in the microwave or on the stovetop with a little extra glaze or a splash of chicken broth to keep the pork moist.

Frequently Asked Questions

Can I make this without bourbon?

Yes! Substitute apple juice or apple cider for a family-friendly version.

Does the alcohol cook out?

Most of the alcohol cooks off while the glaze simmers, leaving behind the rich bourbon flavor.

Can I grill the pork instead?

Absolutely! Grill over medium heat until the internal temperature reaches 145°F, then brush with the glaze before serving.

Can I make the glaze ahead of time?

Yes. The glaze can be made up to 3 days in advance and stored in the refrigerator.

Complete the Meal

This pork tenderloin is even better with a few simple homemade sides.

• Brown Butter Mashed Potatoes

• Honey Butter Roasted Carrots

• Kentucky Bourbon Cranberry Sauce

• Dinner Rolls

• Simple Green Salad

A Few Final Thoughts

This is one of those recipes that feels a little special without making dinner complicated.

The sweet bourbon glaze, tender pork, and simple ingredients come together into a meal that looks impressive but is easy enough for any night of the week.

It's become one of our favorite ways to make pork tenderloin, especially during the fall and winter months.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.