This post is sponsored by the National Pork Board.
Feast your eyes on this mouthwatering super tender bourbon glazed pork loin. I paired this beauty with creamy butternut squash puree and wilted lemon spinach. The flavors here work together harmoniously. You’ve got savory with a bit of sweet from the glaze, that unctuous butternut squash, and those tender greens with just the right amount of acid to brighten up the plate. Oh, and did I mention that this is low-carb?? I may or may not have eaten most of the loin all by myself.
People really sleep on pork, but I’m gonna need y’all to wake up because you’re missing out on some seriously flavorful and nutritious meat here. The next time you’re at the grocery store about to pick up yet another pack of chicken, don’t. Peruse on over to the abundant pork section and grab a loin (or two!) and make this incredibly easy show-stopping recipe that will make people think you spent all day in the kitchen. Your guests will envelope you with praise and adoration.
I get the intimidation surrounding pork as far as cooking methods go. Pork loin is very lean, but baby, she does NOT come to play! Don’t worry about messing this up. I’m going to give you a fool-proof recipe that will give you the perfect cook on this delicious cut that is even certified heart-healthy by the American Heart Association. The amazing thing about pork loin is that you can literally dress it up however you want, and it’s a guaranteed hit with your family and friends. I promise you, if you do this right, it will disappear.
Personally, I cannot wait to make this bourbon glazed pork tenderloin again. The steps are easy-peasy. You’re going to season your loins generously with flaky kosher salt and let them sit room temperature for at least one hour. Why? Because it will cook evenly and more beautifully throughout. This is important with just about any protein. Searing it every so slightly will give it just enough of a gentle push to continue browning in the oven. We don’t want to give it a hard sear off the bat because it will overcook on the outside before it’s done in the middle, as well as compromise the final texture. This pork tenderloin is buttery tender and such an incredible mouthfeel.
Drizzle the avocado oil into a large oven-safe non-stick skillet over medium-high heat. When the oil begins to shimmer (you’ll see a webby appearance), sear each tenderloin for 1 to 2 minutes per side until a light golden brown crust forms.
Immediately place the skillet with the tenderloins into your preheated oven, and let it finish roasting for 15-20 minutes or until an instant-read thermometer inserted into the center of the tenderloins registers 135 degrees.
Remove the tenderloins from the oven and place them on a cutting board. Cover loosely with foil and allow the carry-over cooking to finish the tenderloin, about 10-15 minutes. This will bring the final internal temperature to 140-145 degrees F, which is where you want it. The center of the tenderloins should be a faint blush pink.
For the glaze
Sautee the red onions in 1 tablespoon of butter in the same skillet over medium heat until softened, about 2-3 minutes. Season with salt, pepper, and crushed red pepper flakes. Add the garlic and rosemary, and cook, stirring for about 30 seconds.
Carefully pour in the bourbon and allow it to dissolve about 70%, about 2 minutes.
Add the cinnamon, soy sauce, brown sugar, honey, and remaining tablespoon of butter. Pour in the apple cider vinegar and allow the mixture to simmer and thicken for about 3 to 5 minutes.
Taste for seasoning. When the flavor is on point, turn off the heat. Add in the tenderloins and generously baste them with the glaze.