Bourbon Brown Sugar Glazed Pork Tenderloin
Sweet, sticky, bourbon-bold, and built for the winner’s circle
Ingredients
- 2 pork tenderloins (1 to 1.25 lbs each), silver skin removed
- 1 tbsp olive oil
- Salt & cracked black pepper, to taste
- 1/2 cup brown sugar (packed)
- 1/4 cup Woodford Reserve bourbon
- 2 tbsp Dijon mustard
- 1 tbsp W Sauce (Bear & Burton’s)
- 1 tsp apple cider vinegar
- 1/2 tsp smoked paprika
- Pinch of cayenne (optional, for heat)
- 1 tsp garlic powder
Instructions
- Prep the Pork: Pat the tenderloins dry and rub with olive oil. Season generously with salt and pepper. Let sit at room temp for 20 minutes while you prep the glaze.
- Make the Glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, Dijon mustard, W Sauce, apple cider vinegar, smoked paprika, cayenne, and garlic powder. Simmer until thickened slightly, about 6–8 minutes. Stir occasionally to prevent burning. Set aside.
- Sear: In a hot oven-safe skillet (cast iron preferred), sear pork on all sides until golden brown—about 2–3 minutes per side.
- Roast: Brush pork generously with the glaze and transfer skillet to a preheated oven at 400°F. Roast for 15–18 minutes, brushing with glaze halfway through, until internal temp hits 140–145°F.
- Rest & Serve: Let the pork rest for 5–10 minutes before slicing. Brush with remaining glaze and serve.
Chef Paddy’s Tips
- Don’t skip the sear—it locks in flavor and gives that beautiful crust.
- Add a splash of orange juice or zest to the glaze for a citrus kick.
- This pork pairs beautifully with a cold Mint Julep Smash and a plate full of Hot Brown Mac Skillet.
