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Perfect Bourbon Glazed Pork Tenderloin Recipe Easy Roasted Vegetables Side

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A quick and easy bourbon glazed pork tenderloin paired with caramelized roasted vegetables, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 pork tenderloin (about 1 to 1.5 pounds / 450 to 680 g), trimmed of silver skin
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for searing)
  • ½ cup bourbon
  • ⅓ cup brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon (optional)
  • Salt and pepper to taste
  • 2 cups baby carrots or sliced carrots
  • 2 cups Brussels sprouts, halved
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the pork tenderloin of any silver skin or excess fat. Pat dry and season generously with salt and pepper on all sides.
  3. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 3-4 minutes per side until golden brown.
  4. While pork is searing, prepare the glaze: combine bourbon, brown sugar, Dijon mustard, minced garlic, smoked paprika, and cinnamon in a small saucepan. Simmer over medium heat, stirring frequently, until thickened and syrupy (8-10 minutes). Season with salt and pepper.
  5. Toss vegetables in a mixing bowl with olive oil, thyme or rosemary, salt, and pepper. Spread evenly on a baking sheet.
  6. Transfer the seared pork to the baking sheet with vegetables or keep it in the skillet if oven-safe. Brush pork generously with bourbon glaze.
  7. Roast everything for 15-20 minutes, basting the pork with more glaze halfway through. Use an instant-read thermometer to check pork internal temperature; it should reach 145°F (63°C).
  8. Remove from oven and let pork rest for 5 minutes before slicing.
  9. Serve sliced pork tenderloin with roasted vegetables and drizzle with remaining glaze.

Notes

If glaze thickens too much while resting, add a splash of water or bourbon to loosen. Avoid overcrowding vegetables on the pan to ensure proper roasting and caramelization. Use a meat thermometer to ensure pork is cooked to 145°F for safety and juiciness. Let pork rest after roasting to seal in juices.

Nutrition

Keywords: bourbon glazed pork tenderloin, roasted vegetables, easy dinner, quick pork recipe, bourbon glaze, weeknight meal, pork tenderloin recipe

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