Savory Bourbon-Dijon Glazed Pork Tenderloin
Indulge in a flavorful journey with this Savory Bourbon-Dijon Glazed Pork Tenderloin. The marinade perfectly balances sweet and tangy, with a distinct mustard bite complemented by the warmth of bourbon. Ideal for a family dinner or a special gathering, this dish showcases versatility with the option for grilling or slow roasting. The grilling gives a beautiful smoky char, while finishing in the oven ensures tenderness and juiciness. With lighter alternatives in the ingredients, you can enjoy this delicious meal without the guilt. Perfectly served alongside roasted vegetables or a fresh salad, this pork tenderloin is sure to impress.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Pork loin roast
3 lbs (Trimmed of excess fat)
Splenda brown sugar substitute
1/4 cup (Or use 1/2 cup brown sugar if preferred)
Dijon mustard
1/2 cup (None)
Bourbon
1/4 cup (None)
Light soy sauce
1/4 cup (None)
Worcestershire sauce
1 tablespoon (None)
Splenda sugar substitute
2 tablespoons (None)
Garlic cloves
2 (Sliced)
Green onion
1-2 (Chopped)
Dried rosemary
1 tablespoon (None)
Olive oil
2 tablespoons (For searing the pork)
Instructions
1
In a large gallon-sized Ziploc bag, combine splenda brown sugar substitute, Dijon mustard, bourbon, light soy sauce, Worcestershire sauce, Splenda sugar substitute, sliced garlic cloves, chopped green onion, and dried rosemary. Mix well to create a marinade.
2
Reserve a small portion of the marinade (about 1/4 cup) in the refrigerator for basting the pork later.
3
Place the pork loin roast into the marinade bag, ensuring it is well coated. Seal the bag and refrigerate overnight to let the flavors meld.
4
Preheat your oven to 325°F (163°C).
5
In a large nonstick skillet, heat the olive oil over high heat until shimmering.
6
Remove the pork from the marinade and discard the used marinade. Sear the pork on all sides in the hot skillet until brown and caramelized, about 2-3 minutes per side.
7
Transfer the seared pork to a foil-lined, oven-safe dish that has been sprayed with cooking spray. Add enough water to the dish to cover the bottom with about 1/4 inch.
8
Cover the dish with foil and place it in the preheated oven. Bake until the internal temperature of the pork reaches 150°F (about 50 minutes, depending on the size of the roast). Baste frequently with the reserved marinade.
9
Once the temperature hits 150°F, remove the foil and continue cooking until the internal temperature reaches 160°F for perfect doneness.
10
After removing the pork from the oven, pour any remaining marinade over it and allow it to rest for 10-15 minutes before slicing. This resting period helps retain the juices and enhances flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Savory Bourbon-Dijon Glazed Pork Tenderloin?
The recipe calls for a 3-pound pork loin roast, trimmed of excess fat.
How long should the pork be marinated?
The pork should be refrigerated in the marinade overnight to allow the flavors to meld properly.
Can I use regular brown sugar instead of the substitute?
Yes, you can substitute the 1/4 cup of Splenda brown sugar substitute with 1/2 cup of regular brown sugar.
What temperature should the oven be set to?
The oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius).
What are the primary flavor components of the glaze?
The glaze features a balance of sweet and tangy flavors from Dijon mustard, bourbon, soy sauce, and brown sugar substitute.
How much bourbon is required for this recipe?
The recipe requires 1/4 cup of bourbon for the marinade.
What is the final target internal temperature for the pork?
The pork is considered perfectly done when it reaches an internal temperature of 160 degrees Fahrenheit.
Why is it important to sear the pork before roasting?
Searing the pork in a hot skillet for 2-3 minutes per side creates a caramelized exterior and locks in flavor.
What should I do with the marinade after the pork is done soaking?
You should discard the used marinade from the bag and only use the fresh marinade you reserved earlier for basting.
How much marinade should be reserved for basting?
You should reserve approximately 1/4 cup of the marinade in the refrigerator before adding the raw meat to the rest.
What aromatics are used in the marinade?
The marinade uses 2 sliced garlic cloves and 1 to 2 chopped green onions for aromatic depth.
How long should the pork rest after coming out of the oven?
The pork should rest for 10-15 minutes before slicing to help retain juices and enhance flavor.
Why is water added to the roasting dish?
Adding 1/4 inch of water to the bottom of the dish helps keep the pork tender and juicy during the roasting process.
At what temperature should I remove the foil during baking?
The foil should be removed once the internal temperature of the pork reaches 150 degrees Fahrenheit.
What kind of soy sauce is recommended?
The recipe specifies light soy sauce to keep the dish lighter and manage sodium.
Can this recipe be cooked on a grill?
Yes, the recipe description notes that grilling is an option to achieve a beautiful smoky char.
What herb is used for seasoning?
The recipe uses one tablespoon of dried rosemary in the marinade.
What should be served with this pork tenderloin?
It is recommended to serve this dish alongside roasted vegetables or a fresh salad.
Is this recipe considered low calorie?
Yes, by using sugar substitutes and light soy sauce, it is designed to be a lighter, lower-calorie meal option.
How much olive oil is used for the searing process?
The recipe uses two tablespoons of olive oil heated in a large nonstick skillet.
Does the recipe contain Worcestershire sauce?
Yes, the marinade includes one tablespoon of Worcestershire sauce.
What type of bag is best for marinating the pork?
A large gallon-sized Ziploc bag is recommended for combining the marinade and the pork roast.
How often should I baste the pork?
You should baste the pork frequently with the reserved marinade while it is roasting in the oven.
What is the preparation for the garlic cloves?
The garlic cloves should be sliced before being added to the marinade.
How much Dijon mustard is used?
The recipe calls for 1/2 cup of Dijon mustard.
Should the baking dish be lined with anything?
Yes, you should line the oven-safe dish with foil and spray it with cooking spray.
What is the total amount of pork roast used?
The recipe utilizes 3 lbs of pork loin roast.
Does the recipe use both brown sugar substitute and white sugar substitute?
Yes, it uses 1/4 cup of Splenda brown sugar substitute and 2 tablespoons of standard Splenda sugar substitute.
How do you achieve a caramelized crust on the pork?
A caramelized crust is achieved by searing the meat in olive oil over high heat before it goes into the oven.
Is this dish suitable for special occasions?
Yes, the description highlights it as ideal for a family dinner or a special gathering.