This Bourbon Balsamic Glazed Pork Tenderloin is rich, savory, and built for autumn entertaining. Seven Barrels Bourbon Balsamic Vinegar combines with Dijon mustard, garlic, herbs, and a touch of brown sugar to create a glossy glaze with deep, balanced flavor.
The finished pork is tender and juicy with a caramelized exterior that looks especially dramatic on a Halloween or dark-harvest table. Serve it with roasted figs, apples, squash, or Maple Balsamic vegetables for a complete seasonal dinner.
Recipe Overview
Prep time: 20 minutes
Marinating time: 30 minutes
Cook time: 25 to 30 minutes
Resting time: 10 minutes
Total time: Approximately 1 hour 30 minutes
Yield: 4 to 6 servings
Difficulty: Moderate
Ingredients
For the pork
- 2 pork tenderloins, approximately 1 to 1¼ pounds each
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
For the bourbon balsamic glaze
- ½ cup Seven Barrels Bourbon Balsamic Vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons packed brown sugar or pure maple syrup
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- 1 tablespoon unsalted butter
- Freshly ground black pepper, to taste
Optional roasting additions
- 6 fresh figs, halved
- 2 firm apples or pears, cut into wedges
- 2 shallots, quartered
- Fresh rosemary and thyme sprigs
Instructions
Prepare the pork
Remove any silver skin from the pork tenderloins using a sharp knife.
Pat the pork dry with paper towels. Rub it with the olive oil, salt, pepper, garlic powder, rosemary, and thyme.
Place the pork in a shallow dish or resealable bag.
Make the marinade and glaze
In a small bowl, whisk together the Bourbon Balsamic Vinegar, Dijon mustard, brown sugar or maple syrup, garlic, soy sauce, Worcestershire sauce, smoked paprika, and black pepper.
Reserve approximately one-third of the mixture in a separate covered container. This portion will be cooked and used as the finishing glaze.
Pour the remaining mixture over the pork. Turn the tenderloins to coat them evenly.
Refrigerate for at least 30 minutes or up to four hours. Do not marinate overnight, since the vinegar can begin changing the texture of the pork.
Preheat the oven
Preheat the oven to 425°F.
Remove the pork from the refrigerator approximately 15 minutes before cooking.
If using figs, apples, pears, or shallots, arrange them around the edges of a large oven-safe skillet or roasting pan. Lightly coat them with olive oil and season with salt and pepper.
Sear the pork
Heat a large oven-safe skillet over medium-high heat.
Remove the tenderloins from the marinade and allow the excess to drip off. Discard the used marinade.
Sear the pork for approximately two minutes per side, turning until most of the exterior is browned.
Roast the pork
Transfer the skillet to the preheated oven.
Roast for 15 to 20 minutes, depending on the thickness of the tenderloins, until the thickest part of the pork reaches an internal temperature of 145°F.
If using fruit or shallots, turn them once during roasting so they caramelize evenly.
Transfer the pork to a cutting board and tent it loosely with foil. Let it rest for 10 minutes before slicing.
Finish the bourbon balsamic glaze
While the pork rests, pour the reserved glaze mixture into a small saucepan.
Bring it to a gentle simmer over medium-low heat. Cook for five to eight minutes, stirring frequently, until the mixture is glossy and slightly thickened.
Remove the pan from the heat and whisk in the butter. Taste and adjust with additional black pepper, if needed.
The glaze should coat the back of a spoon but remain fluid enough to drizzle.
Slice and serve
Slice the pork tenderloin into medallions approximately ½-inch thick.
Arrange the slices on a dark serving platter with the roasted figs, apples, pears, or shallots.
Spoon the warm Bourbon Balsamic glaze over the pork. Finish with fresh rosemary or thyme.
Serve the remaining glaze on the side.
Serving Suggestions
This pork tenderloin pairs especially well with:
- Maple Balsamic roasted pumpkin and Brussels sprouts
- Garlic mashed potatoes
- White Truffle roasted potatoes
- Roasted sweet potatoes
- Wild rice with pecans and cranberries
- Creamy polenta
- Apple and arugula salad
- Roasted carrots or parsnips
For a Halloween presentation, serve the sliced pork on a black platter with roasted figs, dark grapes, rosemary sprigs, and low candlelight.
How to Keep Pork Tenderloin Juicy
Pork tenderloin is lean and can become dry when overcooked. Use an instant-read thermometer rather than relying only on cooking time.
Remove the pork from the oven when the center reaches 145°F. Its temperature may rise slightly while it rests.
Resting the pork for 10 minutes allows the juices to redistribute through the meat. Cutting it immediately can cause the juices to run onto the cutting board instead of remaining in the pork.
Glaze Tips
Keep the reserved glaze separate from the raw pork marinade. Never use uncooked marinade that has been in contact with raw meat as a finishing sauce.
Simmer the glaze gently. Cooking it over high heat may cause the sugar to burn before the balsamic has reduced.
The glaze will continue thickening as it cools. Remove it from the heat while it is still slightly thinner than the consistency you ultimately want.
Make-Ahead Instructions
The glaze mixture can be prepared up to three days in advance and refrigerated in an airtight container.
The pork can be seasoned and marinated for up to four hours before cooking.
Roasted fruit and vegetables are best prepared shortly before serving, but they can be reheated in a 350°F oven.
For the best texture, cook and slice the pork on the same day it will be served.
Storage and Reheating
Store leftover pork and glaze separately in airtight containers in the refrigerator for up to three days.
Reheat sliced pork gently in a covered skillet over low heat with a spoonful of water, broth, or glaze. Avoid overheating it.
The pork may also be served cold or at room temperature in sandwiches, salads, and grain bowls.
