Bourbon Brown Sugar Glazed Pork Tenderloin

Print Recipe

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

1. 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.
2. 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.
3. Sear: In a hot oven-safe skillet (cast iron preferred), sear pork on all sides until golden brown—about 2–3 minutes per side.
4. 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.
5. 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.

Back to Run for the Flavor Collection