
Bourbon Walnut Glazed Pork Tenderloin
Lorie KolesaShare
Ingredients:
- 1 pork tenderloin (about 1 pound)
- 2 tablespoons Roasted Walnut Oil
- 2 tablespoons Bourbon Balsamic Vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together roasted walnut oil, bourbon balsamic vinegar, honey, Dijon mustard, garlic, smoked paprika, salt, and pepper.
- Rub the pork tenderloin generously with the marinade, reserving a small amount for basting.
- Heat a skillet over medium-high heat and sear the tenderloin on all sides until golden brown, about 2-3 minutes per side.
- Transfer the tenderloin to a baking dish and brush with additional marinade. Roast in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5 minutes before slicing. Drizzle with any remaining marinade or pan juices before serving.
This dish pairs beautifully with roasted vegetables or a salad featuring the Bourbon Walnut Vinaigrette.