Roasted Pork Tenderloin with Bourbon Glaze
Ingredients
3 pork tenderloins (about 1 1/2 pounds)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Bourbon Glaze:
1 tablespoon olive oil
2 shallots, chopped
2 cloves garlic, chopped
2 cups brown sugar
3/4 cup balsamic vinegar
1/2 cup red wine
1/2 cup apple cider
2 teaspoons green peppercorns
1 bay leaf
1 cup seeded and chopped plum tomatoes
1/2 cup chopped red bell pepper
5 sprigs Italian parsley
3 tablespoons soy sauce
1 1/2 ounces bourbon
Directions
Preheat the oven to 400 degrees F.
Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
Bourbon Glaze:
In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
