Bourbon Oven-Roasted Pork Tenderloin

Bourbon isn’t just for cocktails, folks! I love using it in my Bourbon Barbecue Sauce, this Honey Bourbon Shrimp, and even in Bourbon Chocolate Popcorn! Near the top of my list, though, is this bourbon-roasted pork tenderloin. It’s one of those recipes that has been living on a scrap of paper in my notebook for years. I make it every once in a while and tell myself I’ve got to share it with ya’ll. Well…I finally got around to it!

This pork tenderloin is a true gem, delivering a mouthwatering experience time after time. Tender and juicy, the meat is bursting with the rich notes of bourbon, the sweetness of maple syrup, and the tang of Dijon. Not only will it rewrite the stereotype that pork is dry and boring, but you’ll be amazed at how simple it is to make. And that maple-bourbon glaze!? Too good!

Why You’ll Love This Pork Tenderloin Recipe

Ready to fall head over heels for this easy pork recipe? Here’s what makes it stand out:

• Bursting with flavor. Thanks to a long marinade, the heart-winning bourbon-maple-Dijon marinade really seeps into every fiber of the pork, delivering an irresistibly tangy, savory-sweet flavor that’s perfectly complemented by the earthiness of the fresh herbs.
• Perfectly tender and juicy. Say goodbye to dry, boring pork! Between the generous marinade time and the thoughtful cooking process, this pork comes out SO juicy and tender.
• Simple and foolproof. For all of its elegance and epic flavor, this pork tenderloin is actually incredibly easy to make. Just marinade, sear, and roast. The more intimidating part might be reducing the sauce, but trust me, it’s a piece of cake.

Recipe Ingredients

• Olive oil – A young extra virgin olive oil is your best bet if you’re aiming for top-notch flavor.
• Bourbon – You don’t need expensive bourbon for this recipe. I use Henry McKenna. It’s affordable, tastes great for cooking, and works for drinking too. Avoiding gluten? Please see my post, Is Bourbon Gluten Free. Avoiding bourbon? Apple cider or apple juice will work just fine.
• Apple cider vinegar – For some extra tang.
• Dijon mustard – You could use coarse or fine-grained mustard, depending on your preference. Whole-grain mustard would also be fun.
• Maple syrup – For that classic fall feel. Honey or brown sugar would work well, too.
• Fresh herbs – Minced fresh rosemary and/or thyme are excellent additions. While optional, they significantly boost the flavor of the dish. Remember to save some for garnishing.
• Seasonings – I kept it to good old-fashioned kosher salt, garlic powder, and ground black pepper. I find that going overboard with seasonings often drowns out the bourbon.
• Pork tenderloin – You’ll need 2-2.5 pounds total. I usually end up needing two tenderloins. If you only want to make one tenderloin, you can halve the marinade (or just make it all so you have more sauce!).
• Avocado oil – Or another neutral oil with a high smoke point. This is for searing the meat.

How to Make Oven-Roasted Pork Tenderloin with Bourbon

This bourbon pork tenderloin is wonderfully simple to make. Here’s a basic step-by-step for you (see the recipe card below for more detailed instructions):

• Make the marinade. Mix together the olive oil, bourbon, apple cider vinegar, mustard, maple syrup, fresh herbs, and seasonings in a zip-top bag. Add the pork and refrigerate for 2-3 hours.
• Prep. Preheat the oven to 400°F.

• Sear. Heat the avocado oil in an oven-proof skillet over high heat. Remove the pork from the marinade and sear for 2-3 minutes on all sides.
• Roast. Transfer the skillet to the oven and roast for 15-25 minutes.
• Reduce. Transfer the marinade to a small saucepan and boil over medium heat until reduced to a thick glaze.

• Rest. Remove the pork from the oven and let it rest for 5-10 minutes.
• Finishing touches. Slice the tenderloin thinly, brushing or spooning the sauce over the meat. Garnish with fresh herbs, if desired.

Tips for Success

In order to get the most succulent, flavorful pork tenderloin possible, follow these simple tips and tricks:

• Don’t skimp on marinade time. This pork needs at least 2-3 hours in the marinade to really take on the flavor. It’s even better to let it sit overnight. That said, you don’t want to marinate for more than 24 hours, or the meat will start to break down.
• Pat the pork dry before searing. Before searing the pork, remove it from the marinade and pat it dry with paper towels. This will help ensure a beautiful, even crust (rather than steaming the meat).
• Heat the skillet properly. Make sure your oven-proof skillet is piping hot (over high heat) before adding the avocado oil and then the pork. A hot pan is essential to get a good sear.
• Don’t burn the sauce. When reducing the marinade for the glaze, keep the heat to medium and stir frequently. You want a thick, syrupy consistency, not a burnt sauce.
• Boil thoroughly. Ensure the marinade boils for at least 1-2 minutes as you reduce it to kill any potential bacteria from the raw pork.
• Use a meat thermometer. Ovens vary in the way they cook, and depending on the thickness of your tenderloins, they’ll need more or less time in the oven. That’s why it’s always a good idea to set a timer AND use an instant-read meat thermometer to ensure the pork reaches an internal temperature of 140-145°F.
• Let it rest. After roasting, let the meat rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout, ensuring more tender, juicy bites.

Variation Ideas

In the mood to get creative? Have some fun with the following variations on my original recipe:

• Alternative cooking methods. If you don’t have an oven (or if yours is busy cooking other goodies), you can cook this pork in the air fryer at 400°F for 20-22 minutes, flipping halfway through. Alternatively, grill the pork over indirect medium heat (about 400°F) for 20-25 minutes, flipping halfway through.
• Asian flair. Replace the bourbon with soy sauce (or gluten-free tamari) and add grated fresh ginger, garlic, and a tablespoon of sesame oil to the marinade. Finish with a sprinkle of sesame seeds and fresh scallions before serving.
• Coffee-bourbon rub. Add a teaspoon of espresso powder or finely ground coffee to the marinade for a bold, smoky twist. It adds depth to the flavor profile without overpowering the bourbon.
• Wrap ‘er in bacon. After marinating (before searing), wrap the tenderloins in thin slices of bacon. Sear and roast as directed.

How to Store and Reheat Extras

• Refrigerator. Store any fully cooled leftover pork tenderloin in an airtight container in the refrigerator for up to 3-4 days.
• Freezer. For longer storage, wrap the pork tightly in plastic wrap and place it in a freezer-safe bag or airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.
• To reheat. Transfer the pork to a baking dish (along with a splash or two of water and any extra glaze) and cover with aluminum foil. Bake at 300°F for 10 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm.

More Pork Dinner Ideas

Looking for more mind-blowing pork recipes? Here are a few you must add to your list:

• Garlic Butter Pork Chops
• The Best Instant Pot BBQ Pulled Pork
• Apple Pork Chops
• Easy Instant Pot Ribs
• Slow Cooker Peruvian Pulled Pork Cauliflower Rice Bowls