Flavorful Bourbon Maple Glazed Pork Tenderloin
A quick and easy bourbon maple glazed pork tenderloin with caramelized onions that delivers a perfect balance of sweet and savory flavors, ideal for busy weeknights or dinner parties.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 whole pork tenderloin (about 1 to 1.5 pounds / 450-680g), trimmed of excess fat and silver skin
- 1/4 cup bourbon (60 ml)
- 1/3 cup pure maple syrup (80 ml)
- 2 tablespoons brown sugar (25 g)
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard (15 g)
- 2 tablespoons olive oil (30 ml)
- 2 large yellow onions, thinly sliced
- Salt and pepper to taste
- 1 teaspoon fresh thyme, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Trim and season the pork tenderloin. Pat it dry with paper towels, then generously season all sides with salt and pepper.
- Whisk together the bourbon maple glaze in a small bowl by combining bourbon, maple syrup, brown sugar, minced garlic, and Dijon mustard. Set aside.
- Heat 1 tablespoon olive oil in your skillet over medium-high heat. When shimmering, sear the pork on all sides for about 2-3 minutes each until golden brown.
- Transfer the pork to an oven-safe dish and brush generously with half the bourbon maple glaze.
- Roast the pork in the preheated oven for 15-20 minutes. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
- Meanwhile, caramelize the onions: heat remaining 1 tablespoon olive oil in the same skillet over medium-low heat. Add onions and a pinch of salt, stirring occasionally. Cook slowly for 20-25 minutes until deep golden and sweet, adding a splash of water if they start sticking.
- Once pork is done, rest it on a cutting board for 5-10 minutes. Brush with the remaining glaze to build a sticky, shiny coating while resting.
- Slice the pork tenderloin into medallions and serve topped with the caramelized onions. Garnish with fresh thyme if using.
Notes
Do not rush the onion caramelization; cook low and slow for best sweetness. Let the pork rest after roasting to retain juices. Use a meat thermometer to ensure pork is cooked to 145°F (63°C) for juiciness. Leftover glaze can be used on roasted vegetables or mashed potatoes. For a dairy-free version, avoid butter in onions and use olive oil only.
Nutrition
- Serving Size: 1/4 of the pork tend
- Calories: 320
- Sugar: 12
- Fat: 12
- Carbohydrates: 15
- Protein: 35
Keywords: bourbon, maple glazed pork tenderloin, caramelized onions, easy dinner, quick pork recipe, gluten-free, dairy-free