Old Fashioned Bourbon-Glazed Pork Tenderloin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Tender pork tenderloin coated in a rich bourbon-maple glaze with orange zest, served with roasted root vegetables for a sophisticated main course. This american-inspired one pot ready in about 65 minutes pairs (350g) pork tenderloin, bourbon whiskey, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 1 (350g) pork tenderloin
• 2 tbsp bourbon whiskey
• 1 tbsp pure maple syrup
• 1 tsp fresh orange zest
• 1 tsp dijon mustard
• 1 tsp olive oil
• 200g, peeled and cut into 1-inch chunks carrots
• 200g, peeled and cut into 1-inch chunks parsnips
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 200g carrots and 200g parsnips with 1/2 tsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
2. Step 2: Whisk together 2 tbsp bourbon, 1 tbsp maple syrup, 1 tsp orange zest, and 1 tsp Dijon mustard to create the glaze. Rub 1 tsp olive oil over the pork tenderloin, then coat evenly with 1/2 of the glaze.
3. Step 3: Sear pork in a hot skillet for 3 minutes per side until browned, then transfer to a baking dish with the roasted vegetables. Brush with remaining glaze and bake at 400°F (200°C) for 15-18 minutes until internal temperature reaches 145°F (63°C). Rest 5 minutes before slicing.