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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. So, I’m sharing this bourbon pork tenderloin, writing in a hotel room in Iowa!

a photo of a sliced pork tenderloing topped with walnut bourbon glaze

We made this bourbon 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 of this bourbon pork tenderloin and said “Wow, this tastes like fall.” 

a close up photo of roasted pork tenderloin with bourbon sauce

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! 

an overhead photo of a pork tenderloin with walnuts

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!

Bourbon Pork Tenderloin Serving Suggestions

I like to serve this wonderful fall recipe with an equally amazing fall side dish!

Try this Quinoa Stuffed Acorn Squash, Instant Pot Wild Rice, Thanksgiving Wild Rice or my Mashed Sweet Potatoes.

an overhead photo of sliced pork tenderloin

I love it that this savory bourbon pork tenderloin recipe 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!

a photo of a roasted pork tenderloing on a white platter

a photo of a sliced pork tenderloing topped with walnut bourbon glaze

Bourbon Walnut Glazed Pork Tenderloin

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Author: Michelle Goth
Fall flavors abound in this easy, simple pork tenderloin roasted with delicious spices and a bourbon walnut glaze.
5 from 5 ratings
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Ingredients
 

  • 1 to 1.5 pounds pork tenderloin
  • 1 tablespoon olive oil

For the spice rub:

  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon white or black pepper
  • 1/4 teaspoon salt

For the sauce:

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • 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 heat until the oil is sizzling but not smoking.
  • Add pork loin, allowing to sear for 3-4 minutes before rotating. Sear each side, about 12 minutes total.
  • 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 adjust to medium-low heat.
  • Add chicken broth to the skillet, then stir, scraping up any bits of pork left in the pan. Allow to simmer for one minute.
  • Next, add the bourbon and brown sugar. Turn heat to medium-high and allow the sauce to reduce in the skillet for about 10 minutes, stirring occasionally. Add walnuts for the final 1-2 minutes of cooking.
  • Allow the pork loin to rest at room temperature for at least 5 minutes before slicing.
  • Serve cooked pork warm with bourbon glaze poured over the top.

Notes

  • A larger pork loin (over 1 lbs) may need a few extra minutes of roasting in the oven.
Serving: 1, Calories: 463kcal, Carbohydrates: 11g, Protein: 47g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 15g, Cholesterol: 124mg, Sodium: 291mg, Fiber: 1g, Sugar: 8g
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Want to try another awesome pork tenderloin recipe like this bourbon pork tenderloin? I recommend:

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