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Flavorful Peach Bourbon Glazed Pork Tenderloin

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A juicy pork tenderloin roasted to perfection and glazed with a sticky, sweet, and subtly boozy peach bourbon sauce. This recipe balances sweet and savory flavors for an easy yet impressive dinner.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 2 medium fresh peaches, peeled and diced (or 1 cup frozen peaches, thawed)
  • 1/4 cup bourbon (60 ml)
  • 2 tablespoons packed brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels, trim silver skin if needed, and season generously with salt, pepper, and smoked paprika. Let it sit at room temperature for 10 minutes.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Once shimmering, add the pork and sear on all sides until golden brown, about 2-3 minutes per side.
  4. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until an internal thermometer reads 145°F (63°C).
  5. While the pork roasts, combine diced peaches, bourbon, brown sugar, apple cider vinegar, and minced garlic in a small saucepan. Bring to a gentle boil over medium heat, then reduce heat to low and simmer until thickened and syrupy, about 15-20 minutes, stirring occasionally.
  6. If desired, mash peaches gently or blend briefly for a smoother glaze.
  7. Stir in butter for richness and adjust seasoning with a pinch of salt once the glaze is thickened.
  8. Remove pork from oven and transfer to a plate. Let rest for 5-10 minutes to redistribute juices.
  9. Slice the tenderloin into 1/2-inch (1.3 cm) medallions, drizzle with warm peach bourbon glaze, and serve immediately.

Notes

Use a meat thermometer to ensure pork is cooked to 145°F for juiciness. Reduce glaze low and slow to avoid burning bourbon and sugars. Rest pork after roasting to keep it tender. Frozen peaches can be used but reduce sugar slightly. For dairy-free, omit butter or use plant-based alternative. If glaze thickens too much, add a splash of water or bourbon to loosen. For extra flavor, spoon some glaze into the pan after searing to scrape up browned bits before roasting.

Nutrition

Keywords: peach bourbon glaze, pork tenderloin, easy dinner, sweet and savory, weeknight meal, bourbon pork, glazed pork, peach sauce

Find it online: https://lucastable.com/flavorful-peach-bourbon-glazed-pork-tenderloin-recipe-easy-step-by-step-guide/