Winner’s Circle Bourbon Pork with Sweet Heat 74
Sweet, sticky, bourbon-bold, and built for the winner’s circle—Bourbon Glazed Pork Tenderloin with Sweet Heat 74 brings rich flavor, balanced heat, and a glossy finish that steals the show.
Ingredients
For the Pork:
- 2 pork tenderloins (1–1.25 lbs each), silver skin removed
- 1 tbsp olive oil
- 1½ tbsp Sweet Heat 74
For the Bourbon Glaze:
- ½ cup brown sugar (packed)
- ¼ cup Woodford Reserve bourbon
- 2 tbsp Dijon mustard
- 1 tbsp W Sauce (Bear & Burton’s)
- 1 tsp apple cider vinegar
- 1 tsp Sweet Heat 74
Instructions
- Prep the pork: Pat the tenderloins dry and rub with olive oil. Season evenly with Sweet Heat 74 and let sit at room temperature for 20 minutes.
- Make the glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, Dijon mustard, W Sauce, apple cider vinegar, and Sweet Heat 74 . Simmer for 6–8 minutes until slightly thickened, stirring occasionally.
- Sear: Heat an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2–3 minutes per side.
- Roast: Brush generously with glaze and transfer to a 400°F oven. Roast for 15–18 minutes, brushing again halfway through, until internal temperature reaches 140–145°F.
- Rest and serve: Let rest for 5–10 minutes before slicing. Finish with remaining glaze and serve.
Chef Paddy’s Tips
- Build the Bark: Sweet Heat 74 brings the sweet, savory, and herby balance that caramelizes beautifully in the glaze.
- Don’t Skip the Sear: That crust is where the flavor lives.
- Balance the Glaze: A splash of orange juice or zest adds a bright finish.
- Rest Matters: Let the pork rest so it stays juicy when sliced.
- Pair It Right: This goes perfectly with your Hot Brown Mac Skillet or a fresh, crisp side.
Let’s cook with heart and hustle.
