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Maple Bourbon Glazed Pork Tenderloin - Sweet, Savory, and Perfect for Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), silver skin removed
  • 2 tablespoons olive oil (or neutral oil)
  • Kosher salt and freshly ground black pepper
  • 3/4 cup pure maple syrup (Grade A or B)
  • 1/3 cup bourbon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce (or tamari)
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon butter (optional, for finishing the glaze)
  • Fresh thyme or parsley, chopped, for garnish (optional)
  • Lemon wedges (optional, for serving)

Instructions
 

  • Preheat and prepare. Heat the oven to 400°F (204°C). Pat the pork tenderloins dry with paper towels and trim any silver skin. Season generously with salt and pepper on all sides.
  • Make the glaze. In a small saucepan, combine maple syrup, bourbon, Dijon, soy sauce, apple cider vinegar, garlic, smoked paprika, and red pepper flakes. Bring to a gentle simmer over medium heat. Cook for 5–7 minutes, stirring, until slightly thickened. If using, whisk in the butter at the end for extra gloss.
  • Sear the pork. Heat a large oven-safe skillet over medium-high and add the oil. When shimmering, sear the pork for 2–3 minutes per side until browned, about 8 minutes total. Don’t move it too much—let the crust form.
  • Roast to finish. Brush the pork with some glaze, reserving at least half for later. Transfer the skillet to the oven and roast for 10–14 minutes, flipping once and basting again halfway through. You’re aiming for an internal temperature of 140–145°F (60–63°C).
  • Rest the meat. Move the pork to a cutting board, tent loosely with foil, and rest for 5–10 minutes. This helps the juices redistribute so every slice stays moist.
  • Glaze and slice. While the pork rests, warm the remaining glaze if needed. Slice the tenderloins into 1/2-inch rounds and spoon more glaze over the top. Garnish with herbs and serve with a squeeze of lemon if you like.