Pair pork tenderloin with sweet 'n' tangy bourbon sauce for a delicious 20-minute dinner. Substitute chicken broth for bourbon (if you prefer), and serve with couscous or rice.
1/2 cup bourbon
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
How to Make It
To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Fantastic! I served it with mashed potatoes and green beans with toasted almonds. It would work well with pork chops, and maybe even chicken thighs. It's in the top 10 (and maybe even the top 5) recipes I've ever tried from CL.
The sauce is amazing. I will thicken it slightly when I make it again. I kept the loin whole, seasoned it and grilled it on our Traeger BBQ for 25 minutes. Everyone loved it. I will make the sauce for tenderloin steaks next. Served with garlic mashed potatoes and a simple salad. Went together fairly quickly on a weeknight.
Wow. Yummy. Did as others suggested and seared whole, and then grilled to finish. Served with brussel sprouts, salad, and leftover mashed potatoes. Dontcha just love using up those leftovers. And the sauce was so good in the mashed potatoes. Husband and picky teen had seconds. Would serve to company. Thought I had bourbon but was out so used a combo of brandy and Gentleman's Jack. Think I'll make this for my in-laws next visit.
At the top of my pork tenderloin recipes! I love pork tenderloin for a quick dinner. My family and I loved it and thought it tasted similar to the bourbon pork or chicken you can get in some chinese restaurants. I cooked it as listed and used chicken broth in place of the bourbon. I poured the sauce over the pork as it cooked the last few minutes. I thought it was a little spicy- will use less pepper next time.
I grilled this instead of pan frying, by rubbing the rub all over the whole tenderloin and grilling it whole and slicing after it was done. Very good, served with this site's Parmesan potatoes (yumm, highly recommend) and grilled tomatoes. Sauce was delish, though DH wasn't too happy I was using 1/2 cup of his Elijah Craig bourbon - but he loved the sauce though!
Made this tonight with dinner, extremely delicious! I did take advice of others in the reviews, and I applied the rub to the tenderloin and let it sit for 30 minutes...I also cooked the tenderloin in whole form in the oven (350 degrees for 45 minutes). The sauce was fantastic! I was skeptical at first, but once drizzled over the slices of tenderloin..it was magnificent! We paired our tenderloin with mushroom risotto (my personal recipe) and baked apples and cranberries (another recipe on this site). I will be making this recipe again one night, family really enjoyed it!
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