Fall flavors abound in this easy, simple bourbon pork tenderloin roasted with delicious spices and a bourbon walnut glaze.
I’m in my busy season of the year. Almost each week, I have a different conference or event to attend for work. I’m eagerly anticipating mid-October when things settle down for me, but until then, I’m traveling so much that I’ll probably only be able to share 1-2 recipes per week.
We made this pork tenderloin last week and it was a godsend for me. I needed something that was warm and homey after traveling most of the week and eating hotel convention center food! We rubbed the pork with spices, then seared and roasted it until there was an amazing crust, then threw it in the oven to finished roasting. I used the juices left in the pan to make the super awesome bourbon and walnut glaze! My husband took one bite and said “Wow, this tastes like fall.”
Searing the pork first is an extra step, but it’s very important. Yes, it’s way easier to just throw the bourbon pork tenderloin in the oven. But, without a sear you’ll miss that delicious caramelized crust, and the juices from the pork will freely flow out as it cooks. We really want the juices to stay in, so that the pork doesn’t dry out!
Pumpkin spice and apples dominate fall recipes. I love pumpkin spice flavors as much as any other 30-year old chick, but sometimes the sheer quantity of fall desserts on the internet overwhelms me! I love it that this savory entree reminds my family of fall, and would love to find a few more good fall recipes that aren’t dessert! If you have any, please share them with me!
- 1 to 1.5 lbs pork tenderloin
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1/2 tsp cumin
- 1/2 tsp white or black pepper
- 1/4 tsp salt
- 1 tbsp olive oil
- 1/4 cup chicken broth
- 1/2 cup bourbon
- 1 tsp brown sugar
- 1/2 cup walnuts, chopped
- Preheat oven to 425 degrees.
- Pat the pork tenderloin dry with paper towel.
- In a small bowl, mix brown sugar, cinnamon, garlic powder, cayenne, cumin, pepper and salt. Gently rub onto pork tenderloin.
- In a large skillet, add olive oil and heat on medium-high for two minutes.
- Add pork loin, allowing to sear for 3-4 minutes before rotating. This should take about 12 minutes, sear each side.
- Transfer pork loin to roasting dish and place uncovered in oven for 15 minutes to finish cooking.
- While it's in the oven, make the glaze. Leave pork juices in skillet, but turn to low-medium heat. Add chicken broth carefully, then stir, scraping up any bits left in the pan. Allow to simmer for one minute.
- Next, add the bourbon and 1 tsp brown sugar. Turn heat to medium-high, and allow to reduce for about 10 minutes, stirring occasionally. Add walnuts.
- Serve cooked pork with bourbon glaze poured over the top.
- A larger pork loin (over 1 lbs) may need a few extra minutes of roasting in the oven.