This pork tenderloin recipe delivers a perfect balance of sweet, savory, and spicy flavors. The meat is marinated in a robust blend of bourbon, soy sauce, Worcestershire, and Dijon mustard, which tenderizes the lean cuts while infusing deep umami notes. Broiling the tenderloin creates a caramelized crust that locks in juices, while the reserved marinade is boiled down into a thick, glossy sauce featuring diced tomatoes and green chilies. This dish is ideal for date nights or special family dinners, offering a restaurant-quality presentation with minimal effort. The combination of honey and spices ensures every bite is flavorful and satisfying.
Pork Tenderloin With Bourbon Sauce – Chi-Chi’S
Description
This pork tenderloin recipe delivers a perfect balance of sweet, savory, and spicy flavors. The meat is marinated in a robust blend of bourbon, soy sauce, Worcestershire, and Dijon mustard, which tenderizes the lean cuts while infusing deep umami notes. Broiling the tenderloin creates a caramelized crust that locks in juices, while the reserved marinade is boiled down into a thick, glossy sauce featuring diced tomatoes and green chilies. This dish is ideal for date nights or special family dinners, offering a restaurant-quality presentation with minimal effort. The combination of honey and spices ensures every bite is flavorful and satisfying.Ingredients
Directions
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In a large resealable plastic bag, combine the bourbon, soy sauce, Worcestershire sauce, chopped onion, honey, Dijon mustard, and pepper.
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Seal the bag and shake vigorously to mix the marinade ingredients thoroughly.
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Place the pork tenderloin into the bag, ensuring it is fully submerged in the marinade.
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Remove as much air as possible from the bag, seal it tightly, and turn several times to coat the meat evenly.
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Place the bag in the refrigerator and marinate for at least 8 hours or overnight, turning the bag occasionally to ensure even coating.
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Preheat your oven's broiler to high.
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Remove the pork tenderloin from the bag, reserving the marinade in a small bowl or measuring cup.
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Place the pork tenderloin on a broiler pan or a wire rack set over a baking sheet.
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Broil the pork 7 to 8 inches from the heat source for approximately 7 to 9 minutes on each side, or until the internal temperature reaches 145&# 194;°F (63ðC).
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While the pork is broiling, pour the reserved marinade into a small saucepan.
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Bring the marinade to a rolling boil over medium-high heat and boil for exactly one minute to kill any bacteria from the raw meat.
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Remove the saucepan from heat and stir in the drained diced tomatoes and green chilies.
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Let the pork rest for 5 minutes before slicing.
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Serve the sliced pork tenderloin topped with the warm bourbon-tomato sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 120mg40%
- Sodium 850mg36%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Always boil the reserved marinade before serving to ensure food safety, as it has come into contact with raw pork.
If you prefer a thicker sauce, let the boiled marinade simmer for an additional 2-3 minutes before adding the tomatoes.
For a milder flavor, use mild diced tomatoes instead of green chilies.
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth.
You can substitute the bourbon with apple cider vinegar and a splash of apple juice if you prefer a non-alcoholic version, though the flavor profile will change slightly.
