Honey Bourbon Glazed Tenderloin

Honey Bourbon Glazed Tenderloin Recipe

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Cynthia Creamer-Pirtle


I was looking for something new to do with a pork tenderloin this week and saw a few that I liked. One featured a bourbon marinade and another was resplendent with rosemary and garlic. Lacking ingredients to create either one at the moment...I did what I always do...I improvised and this recipe is what I came up with. My family loved it and so did I. Thanks to the great recipes posted here for my inspiration.


★★★★★ 1 vote

25 Min
1 Hr


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3 - 4 lb
pork tenderloin
6 to 8 clove
garlic sliced to thickness of a sliced in half if very large


1 c
bourbon or blended whiskey
1/2 c
1/3 c
dijon mustard
1 Tbsp
rosemary garlic seasoning or....
1 tsp
dried rosemary
1 tsp
minced or dehydrated garlic
1/2 tsp
paprika (smoked is best)
1 1/8 Tbsp
dried onion
3 Tbsp
soy sauce


1/2 c
1/4 c
dijon mustard
1/8 c
leftover marinade

How to Make Honey Bourbon Glazed Tenderloin


  • 1**The tenderloin I used was four lbs and very wide. I sliced it down the center lengthwise. Cut slits in the tenderloin and insert garlic cloves into the meat.
  • 2Combine all marinade ingredients and place tenderloin in a large zip lock bag with marinade. Let set three hours or overnight.
  • 3Bake, uncovered in a 350 degree oven for 30 to 45 minutes until no longer pink in the middle.
  • 4Combine all ingredients for glaze and spoon over cooked tenderloin. Return to oven for 10 minutes.
  • 5I like this recipe served with garlic smashed potatoes and brussels sprouts or broccoli.

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About Honey Bourbon Glazed Tenderloin

Course/Dish: Pork

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