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Tender Peach Bourbon Glazed Pork Tenderloin

peach bourbon glazed pork tenderloin - featured image
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A tender pork tenderloin glazed with a sweet and boozy peach bourbon sauce, featuring a crispy crust achieved by searing before roasting. Perfect for quick, impressive dinners or gatherings.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 2 medium ripe fresh peaches, peeled and diced
  • 1/4 cup bourbon
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening glaze)

Instructions

  1. Preheat the oven to 400°F (205°C).
  2. Trim the pork tenderloin by removing any silver skin or excess fat. Pat dry with paper towels.
  3. Season the pork generously with salt, freshly ground black pepper, and if using, rub in the chopped thyme.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the pork and sear for 3-4 minutes on each side until golden brown and crusty, about 10 minutes total.
  5. While the pork sears, combine diced peaches, bourbon, brown sugar, Dijon mustard, and minced garlic in a small bowl and stir well.
  6. Remove the pork from the skillet and set aside on a plate. Pour the peach bourbon mixture into the hot skillet, scraping up browned bits.
  7. Simmer the glaze over medium heat for 5-7 minutes, stirring occasionally, until it thickens slightly and peaches soften. If a thicker glaze is desired, stir in the cornstarch slurry and cook for another 1-2 minutes until glossy.
  8. Return the pork to the skillet, spoon some glaze over the top, and transfer the skillet to the oven. Roast for 12-15 minutes or until the internal temperature reaches 145°F (63°C).
  9. Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
  10. Slice the tenderloin into medallions, drizzle with extra glaze from the pan, and serve.

Notes

Keep an eye on the glaze during roasting to prevent burning; tent with foil if needed. Resting the pork after roasting is crucial to retain juiciness. Use fresh peaches for best flavor. You can substitute bourbon with apple cider or white grape juice for a non-alcoholic version. Searing is essential for a crispy crust.

Nutrition

Keywords: pork tenderloin, peach bourbon glaze, crispy crust, easy dinner, quick pork recipe, glazed pork, bourbon pork, summer recipe

Find it online: https://evabakery.com/tender-peach-bourbon-glazed-pork-tenderloin-recipe-easy-crispy-crust-guide/