Delicious, juicy and super tender pork tenderloin bathed in a sweet and spicy bourbon glaze.
- 2 Pork Tenderloins
- 1–2 tablespoons flaky kosher salt
- 2–3 teaspoons black pepper
- 1 tablespoon herbs de provence
- Avocado oil (or any neutral high smoke point oil)
For the glaze
- 2 tablespoons butter, divided
- 1/4 cup red onion, finely minced
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1/2 teaspoon rosemary, finely minced
- 1/3 cup bourbon
- 1/8 teaspoon cinnamon
- 2 tablespoons soy sauce
- 1/4 cup Swerve brown sugar (SEE NOTE 1)
- 2 tablespoons honey (SEE NOTE 2)
- 1 tablespoons apple cider vinegar
- Salt and pepper, to taste
- Bring your tenderloins to room temperature for 1 hour prior to cooking. This will allow the tenderloin to cook evenly without a harsh grey band around the perimeter.
- Preheat oven to 400 degrees F with the lower-middle rack in position.
- Generously season each tenderloin with flaky kosher salt, black pepper, and herbs de provence.
- 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.
- Serve immediately with extra glaze on the side.
Note 1: You can use real brown sugar if you are not following a low-carb/keto diet.
Note 2: I used a keto-friendly honey to keep this low-carb.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: holiday, pork, dinner
- Method: searing, roasting
- Cuisine: American
Keywords: bourbon glazed pork loin, pork loin, pork tenderloin