Spiced Pork with Bourbon Reduction Sauce

  • dory92064 Posted: 07/07/09
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    Spice rub gives the pork very good flavor. I used chipotle chili powder in the rub. I baked the tender loins whole in the oven. The bourbon reduction sauce is very good. Will definitely make again. Very easy for week day dinner or for company. Served with Roasted Fingerlings and Green Beans w/Creamy Tarragon Dressing and fresh peach/basil/mozarella/olive oil salad (both outstanding Southern Living recipes from this site).

  • felicialynp Posted: 10/17/10
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    Very good - Served with glazed carrots & mashed potatoes!

  • taffyhhh Posted: 11/15/09
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    This has become my husbands favorite pork recipe. Very easy to make. Pefect for a Fall weeknight.

  • mrmacrae73 Posted: 12/19/09
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    Another phenomenal recipe from Cooking Light. I would have been very happy if I had ordered this in a 5 star restaurant. Served with cornbread stuffing (not my best choice) and basalmic roasted asparagus. Next time I will serve with roasted potatoes instead of the stuffing. Pair with a great wine and you WON'T be disappointed.

  • cantc00k Posted: 10/28/09
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    My FAVORITE recipe of all time!! I've made it three times since I discovered it a month ago. It makes me feel like I can really cook :)

  • nursekathy Posted: 05/29/09
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    Very disappointed. With all of the great reviews, I expected this to be great. BIG MISTAKE! Made exactly as directed. Did not like the rub. No one in my family is fond of their meat tasting like cinnamon. My husband really did not like the sauce. He said it tasted too strongly of soy sauce. Only good things to say about the recipe is that it is fast and that I sliced the meat on a diagnoal against the grain and it was melt in your mouth tender. Will not waste good bourbon or pork on this recipe ever again.

  • pogomiss Posted: 06/18/09
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    I was a bit disappointed given the rave reviews. The sauce was excellent. I think it would have been better applying the rub to all sides of the sliced tenderloin Instead of just two sides. May try it on chicken as suggested.

  • mirandam4 Posted: 12/07/10
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    This recipe was so delicious! Not to mention EASY! I tried it out last night, and I am actually making it again tonight for my boyfriend. The only thing I changed: I took some reviewers suggestions and let the rub sit on the pork for half hour or so. Then I cooked it whole in a 400 degree oven for about 35 minutes. Turned out so tender and so yummy! This will definitely be something I make often! Would be great for company as well.

  • eefinn Posted: 08/19/09
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    This dish was really great - everyone loved it and better yet it was super easy! It also made my house smell great. I would absolutely serve this for a special occasion. Served with rice and green beans.

  • perschef Posted: 12/07/10
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    The recipe was blah. On the bright side, it was easy to make. I was short of cider vinegar, so used 1/2 white wine vinegar, so that may be the problem. Will increase the amount of spice and make sure to increase reduction the sauce additionally next time. It was fairly good as is, but will not make again without modifying the recipe to increase the flavors.

  • drunkenpaddy Posted: 09/09/09
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    Just made this one tonight and got rave reviews. As others said, easy to put together, nice flavors (some heat), and quick. Will keep in the rotation.

  • mkumpe Posted: 03/09/11
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    Absolutely fantastic! The boyfriend keeps asking when I'm going to make it again! I kept roast whole and baked at 350 for 25-30 minutes. Very tender, juicy and delicious!

  • dpkp03 Posted: 06/25/09
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    Easy, quick, delicious. Prepared recipe exactly as written. Served with sauteed summer squash. A good mid-week meal or it can be served to company. I will make this dish again.

  • joymurr Posted: 01/09/11
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    My whole family LOVED this recipe! I tend to shy away from serving pork, but all the reviews were excellent! I let the rubbed pork stand for 45 minutes or so. I seared it on medium high heat in a skillet sprayed with cooking spray and then baked it at 400 degrees for 40 minutes. I served it with couscous with chopped green onions and green beans with shallots and toasted almonds. I served the sauce separately, and everyone raved! I WILL serve this again and again!

  • LMoore08 Posted: 03/29/11
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    This is so good and so easy! I don't cook much, and this was easy to follow - took about 30 minutes total. My boyfriend loved it and wants it again. I served with wild rice and green beans. Definitely will make again - I made exactly as is and it turned out great.

  • bigbird501 Posted: 05/26/09
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    We loved this recipe. I actually prepared it on the grill and it was incredible. I grilled some onions and placed under the pork and topped with the sauce. Too die for!!

  • Chknldy Posted: 01/30/11
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    Can I just say that my family LOVES this recipe!!! Although I opted to use chicken broth instead of bourbon, it was very easy to do and full of flavor. I served it with some sweet and salty sweet potato cubes and now they ask for it weekly. FABULOUS RECIPE!

  • WMarvel Posted: 04/15/09
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    In a household where my husband and two sons cannot ever agree that they like the same recipe....this is a clear exception. Everyone loves this!! The sauce is also excellent on grilled fish. This is not only something i make again and again, i also get asked to make it.

  • EPMaxwell Posted: 06/24/09
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    This recipe is absolutely FANTASTIC! So easy and quick and delicious. I didn't have any couscous on hand, but I served with white rice, garlicky mushrooms, and Cooking Light's Broccoli with dijon vinegarette. Probably our best meal this month. Will definitely make again!

  • TBOTZON Posted: 04/27/09
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    Incredible! Can't wait to use this recipe to show off to friends & family :)

  • Susiinco Posted: 09/08/09
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    I made this last night and my husband and I both thought it was excellent. A wonderful combination of flavors, and so easy to make! Would definitely make this again, also for a special occasion. We had green beans and parmesan couscous with the meat.

  • MariaStanton Posted: 06/21/09
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    We tried this tonight and loved it. I didn't have borbon, so we used a mixture of rum and applejack. My husband loved it - he rated the sauce at the top of the meal! What a winner - we will make this again!

  • rasmtax Posted: 05/31/09
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    My husband LOVED this recipe and said it was better than any similar one served to him at a restaurant! So easy and quick--would be great for company. I applied the rub to the tenderloin a couple of hours before preparation and let it remain in the fridge. I seared the tenderloin on all sides first in the nonstick skillet sprayed w/ cooking spray and heated to med-med-hi. Then placed in 425 deg. oven for 20-30 minutes instead of continuing in the skillet. Comes out tasty and juicy and w/ the addition of the Bourbon Sauce it's a knockout!

  • Belladonna714 Posted: 12/04/10
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    The sauce was very good but for some reason I just didn't enjoy this on pork tenderloin. I've made it with both salmon and a pork chop and both came out well. I would definitely make this again with the pork chop. I served this with CL grilled asparagus rafts mixed with brown rice...would not make that side again in the future.

  • Marbles Posted: 12/28/10
    Worthy of a Special Occasion

    This recipe is in one word, AMAZING! Very simple and can be served with or without the reduction sauce. However, the sauce is so savory, you don't want to miss out on it! We served this for Christmas dinner along with mashed potatoes, green beans, carrots, stuffing, and rolls, and was thoroughly enjoyed by all.

  • sarahjones Posted: 03/18/10
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    I loved it and so did my whole family and I have pretty picky eaters that including my husband. A great way to dress up pork tenderloin. Will make again for sure!

  • Melhoney1 Posted: 01/02/11
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    I tried this will center cut chops....I could not get over how delish this was! I want to try marinating steak in this reduction to make some tacos. I will eat this over and over again!

  • flambe99 Posted: 09/09/10
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    Yummy! First time cooking pork tenderloin, and it was fantastic. Followed the recipe except for one change - I used sherry instead of bourbon. Served with mixed veggies and couscous. Couscous was delicious with some of the sauce poured over top. Pork and sauce were very easy to make, too.

  • steponme Posted: 05/27/10
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    The sauce is what makes this one of the best pork tenderloin recipes that I've tried. I served with garlic mashed potatoes and sauteed squash.

  • JaneSN33 Posted: 01/23/10
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    I prepared this for our church luncheon. It was devoured.... I rubbed the tenderloin all over with the spices and then cooked it in a 400 degree over for approximately 30-45 minutes. It smelled wonderful while cooking. I then sliced the meat on the diagonal and fanned it in a baking dish and poured the sauce over the meat. I was skeptical at first about the sauce but after it had reduced... I took it off the burner and let it stand until the meat was finished cooking. I then put the sauce back on the heat to warm it back up and poured it over the meat. I covered the dish with foil and then put it in a warming oven until service was over about 1 hour..... It was delicious... flavorful and very very tender..... Will definitely make again. Next time I will try the chipotle powder and also searing it before placing it in the oven. Yum Yum

  • Malibird Posted: 02/07/10
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    Excellent! The sauce is amazing! Simple prep, ready in no time, fabulous flavor. Even better than some of my marinated pork tenderloin recipes. Served with couscous and broccoli with dijon vinaigrette from this site, as recommended by another cook. This is going in the rotation--even on a week night!

  • wheninrome75 Posted: 02/07/10
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    This was delicious! Such great flavor! I served it with couscous. I'm going to make this dish again soon!

  • HopesMom Posted: 11/20/10
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    This was outstanding! I've tried at least 50 recipes from MyRecipes and this is one of my favorites. A keeper & very easy! I didn't have bourbon, so I used brandy and it was excellent. I also let the meat sit in the fridge with the spice rub on it for about 25 min & poured the sauce over the meat to simmer before it was fully reduced so it could absorb more of the flavor. Excellent!

  • janiemary Posted: 03/05/10
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    My family loves pork tenderloin and with so many great reviews I had to try this. I fixed it for my mother-in-law's birthday dinner with roasted potatoes and steamed broccoli and it was a hit! I seasoned the whole loin with the rub, browned it on all sides in a hot skillet and then roasted it in a 400 degree oven for about 35 minutes. It was delicious and much easier than cooking the individual medallions. The sauce is amazing and we all agreed it would be delicious on chicken or fish. I am sending this recipe to my son who couldn't join us and is just learning how to cook. What an easy, delightful recipe!

  • Konowalski51 Posted: 12/06/10
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    We loved this! So good and so easy. I did thicken the sauce a bit with a slurry of cornstarch and water. I think that it needed that. Otherwise, followed the recipe exactly. Will make this again often.

  • foxegurl266 Posted: 12/22/10
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    I was disappointed with this recipe after reading the reviews. The flavor just seemed off and my husband only ate it so I wouldn't feel bad. Maybe I need to dry it again and do it in the oven and use some different ingredients as other reviewers suggested.

  • CajunJAM Posted: 09/23/10
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    This was AMAZINGLY good!!! I could not believe the flavor from the sauce. I baked my loin (whole) in the oven v. stove top. I purchased a flavored (peppercorn)loin to give it additional spice. Wonderful. I had to make an additional batch of the sauce because it was so good. Served with brown rice and garlic vegetable medley. Cooking Light you did it again. Going to be a regular.

  • CookinPC Posted: 01/19/11
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    Delicious! Only reason I did not rate "five stars" is because the sauce was a bit thin and did not reduce like I had hoped. Perhaps it was "cook's error", as I did not have dark brown sugar...only light brown sugar. I served with a salad and brown rice. I definitely plan to make again but I will use dark brown sugar...and possible add a bit of corn starch to thicken the sauce.

  • lilmel978 Posted: 02/27/11
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    I loved this! I doubled the spice rub and spread it all over the meat after slicing it so that it was completely covered. Other than that I followed the recipe exactly! It was a big hit. I will definitely make it again. I served it with couscous to soak up the extra sauce and green beans.

  • CJNadworny Posted: 01/12/11
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    I was really looking forward to making this recipe given all the positive reviews. We were having unexpected company and it sounded quick and delicious. Since this was the first time I made it, I followed the ingredients and measurements precisely. Unfortunately, I was extremely disappointed in the outcome! The bourbon sauce was WAY too salty. I used low sodium soy, but it was still far too much and adding any extra salt (as called for in the recipe) was totally unnecessary. Lesson learned to make a recipe I've already used for company and to remove this one from my cooking library.

  • pamiamcole Posted: 01/14/11
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    I have served this for the past two Easter dinners and have received rave reviews. I start with the asparagus and white bean salad (I found the recipe on this site), then serve the pork along with green beans and new potatoes. Everyone loves it!

  • MissKinOK23 Posted: 12/13/10
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    I made this recipe last night and it was fantastic! So easy and fast to make! I did add a little bit extra of each ingredient to the sauce and I also cooked the tenderloin in the skillet. Instead of serving with the sauce I added it in with the meat in the skillet, covered it, and let it cook in for a few minutes. Very tasty!

  • akaMickey Posted: 06/03/11
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    Absolutely delicisous, easy to make and uses ingredients commonly found in an even moderately supplied pantry (and liquor cabinet/bar). Other than someone to cook it FOR me, what else could I ask for?

  • carolfitz Posted: 05/10/11
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    Don't know why CL called for bottled garlic, we used fresh. Sliced the pork, then tossed with the spice blend. Great combo of flavors, with the sweetly scented pork and deeply flavored sauce. Served with mashed banana/sweet potato & steamed brussels sprouts. We would definitely make for guests.

  • sandybnfla Posted: 05/04/11
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    My husband and I really love this recipe! I cook the whole pork tenderloin on the grill, slice and pour the sauce over it to serve. The next time I cooked it, I served it to a couple who are gourment cooks and they loved it. We will be repeating this recipe many times.

  • shburke Posted: 05/06/11
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    The spice rub was excellent and the sauce was even better!

  • clarkkp Posted: 06/23/11
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    Shorewood, WI

    This is easy and quick enough for a weeknight dinner, with flavors and presentation which make it worthy for entertaining. Prepared the recipe as written. I was going to take a shortcut and opt for an on-hand seasoning blend for the rub, but my DW insisted on making the rub. It's well worth the little effort. Substituted the suggested chicken broth for the bourbon (for no particular reason) in making the sauce. I know my way around pan sauces; this sauce is very good. And, the ability to make the sauce while making the tenderloin is a real plus. (No deglazing, etc.) Assemble your ingredients and in ten minutes you're done. It's that simple and elegant. No need to fire up the grill or oven.

  • jrphillips Posted: 06/21/11
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    Delicious! This will be entered into the regular rotation.

  • bonappetit3 Posted: 07/05/11
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    Wonderful! I will definitely make it again.

  • jankathryn Posted: 01/03/12
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    We fix this for special occasions and for family. My granddaughters love this recipe. It is one of our favorites. In fact, I will fix that again this week! Thanks for the recipe...it's great!

  • zzyzyva Posted: 11/07/11
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    Really loved this recipe. Didn't have any allspice so left it out of the rub so added a few whole cloves to the sauce. Used Roasted Saigon Cinnamon in the rub and a little garlic powder. Husband raved about it.

  • JKL033 Posted: 02/05/12
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    Made this today after reading all the great reviews here and I agree, lovely flavors. I did roast the whole tenderloin as suggested by others. This is succulent, and the sauce compliments the spice rub so nicely. Served atop jasmine rice with a side of Brussels sprouts and garlic cloves sautéed in olive oil.

  • Francinebe Posted: 05/31/12
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    very good and easy. 5 stars

  • NorCalGal87 Posted: 05/23/12
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    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!

  • shells66 Posted: 05/16/12
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    what is the serving size?

  • barbthebaker09 Posted: 09/17/12
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    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.

  • SUEOHB Posted: 05/17/12
    Worthy of a Special Occasion

    Vey good flavor and quick , easy to make. I also followed others suggestions and seared whole and then roasted in 400 oven, till 16 degrees. I sliced thinly and served over brown rice. My husband and I both liked the "kick" of heat in the dish..

  • ktleyed Posted: 08/23/12
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    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!

  • ajknightfan Posted: 09/14/12
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    Very tasty and easy to prepare. I did not change anything, it turned out perfectly.

  • EllenFL Posted: 04/09/13
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    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.

  • Mjskib Posted: 05/21/12
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    Phenomenal! The sauce didn't smell that great while cooking down, but when it was done: delicious. The pork was very tender and juicy. I used a little olive oil instead of cooking spray. The rub doesn't completely cover, but is just enough to give good flavor without being too strong. Am planning to make this for a supper club.

  • phoov23 Posted: 05/18/12
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    Let me start by saying I made this with very thick center cut boneless pork chops, which I dusted about 2 hours before grilling. and let rest in the fridge uncovered...this allowed the outside to dry out and the rub to sear nicely. For the sauce, in lieu of bourbon, I used apple brandy...seemed like it would be a good marriage of flavors with the spicy rub. Chops were grilled 7 minutes on each side then rested for close to 10. This was fabulous!

  • sherri1063 Posted: 05/29/13
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    Excellent flavor. Loved the bourbon sauce. Told my husband I would serve this in a restaurant.

  • KathyinManvel Posted: 04/29/12
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    Outstanding flavors. Our dinner guests said they felt it was at the level of a restaurant entree. It takes a bit of time to reduce the sauce, but it is time well-spent. Instead of cooking the sliced tenderloin on the stove-top, my husband grilled the tenderloin on the grill. This kept the meat very moist. I served it with garlic roasted potatoes.

  • CMKevork Posted: 05/29/13
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    This was awesome, and very quick to put together. Will definitely do this again soon.

  • daneanp Posted: 10/12/13
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    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.

  • GatewayCook Posted: 04/26/14
    Worthy of a Special Occasion

    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.

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