Bourbon-Glazed Pork Tenderloin with Honey-Spiced Cornbread

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet, smoky pork tenderloin paired with golden cornbread spiced with cinnamon and nutmeg, finished with a glossy bourbon glaze. This Midwestern-inspired sheet-pan recipe, ready in about 60 minutes, pairs pork tenderloin, bourbon, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Midwestern cuisine 520 cal/serving

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Ingredients

1.5 lbs pork tenderloin
3 tbsp bourbon
2 tbsp honey
1 tbsp apple cider vinegar
1 cup cornmeal
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
4 tbsp unsalted butter
1 cup milk

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat pork tenderloin dry and season with 1 tsp salt and 1/2 tsp black pepper. Place on a baking sheet and roast for 20-22 minutes until internal temperature reaches 145°F (63°C).
Step 2: While pork cooks, whisk cornmeal, flour, baking powder, cinnamon, nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Cut 4 tbsp cold butter into flour mixture until crumbly, then stir in 1 cup milk until just combined. Pour into a greased 8x8-inch baking dish and smooth the top.
Step 3: Whisk bourbon, honey, and apple cider vinegar in a small bowl. Brush half the glaze over the roasted pork and return to oven for 5 minutes to set. Bake cornbread for 25-28 minutes until golden and a toothpick comes out clean.