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Bourbon-Glazed Pork Tenderloin with Easy Roasted Root Vegetables

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A comforting and flavorful bourbon-glazed pork tenderloin paired with sweet and earthy roasted root vegetables, perfect for quick weeknight dinners or casual weekend meals.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 1/4 cup bourbon (60 ml)
  • 1/4 cup brown sugar (50 g)
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 cups mixed root vegetables (about 600 g), chopped into chunks: carrots (3 medium, peeled), parsnips (2 medium, peeled), sweet potatoes (1 large, peeled), red onions (1 large, cut into wedges)
  • 1 tablespoon fresh thyme or rosemary, chopped (optional)

Instructions

  1. Preheat oven to 425°F (220°C). In a large bowl, toss chopped carrots, parsnips, sweet potatoes, and red onions with 1 tablespoon olive oil, salt, pepper, and half the fresh thyme or rosemary. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  2. While vegetables roast, pat pork tenderloin dry. Rub with remaining olive oil, salt, and pepper. Let sit at room temperature for about 10 minutes.
  3. Heat an oven-safe skillet over medium-high heat. Once hot, add pork and sear each side until golden brown, about 2-3 minutes per side.
  4. In a small saucepan, combine bourbon, brown sugar, Dijon mustard, garlic, and apple cider vinegar. Bring to a simmer over medium heat, stirring frequently, until slightly thickened and syrupy, about 4-5 minutes. Set aside.
  5. Brush seared pork generously with bourbon glaze. Transfer skillet to oven and roast until internal temperature reaches 145°F (63°C), about 15-20 minutes depending on thickness. Halfway through roasting, brush pork with more glaze.
  6. Remove pork from oven and let rest on a cutting board for 5 minutes. Slice into medallions and serve alongside roasted root vegetables, drizzling any leftover glaze over the top.

Notes

Trim silver skin from pork tenderloin for tenderness. Use a meat thermometer to avoid overcooking; remove pork at 145°F (63°C) and let rest for juicy slices. Roast vegetables separately for best texture. Brush glaze multiple times during roasting for a sticky, caramelized finish. If glaze thickens too much, add a splash of water to loosen.

Nutrition

Keywords: bourbon-glazed pork tenderloin, roasted root vegetables, easy dinner, weeknight meal, gluten-free, pork recipe, bourbon glaze, roasted vegetables

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