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.
garlic sliced to thickness of a sliced in half if very large
bourbon or blended whiskey
rosemary garlic seasoning or....
minced or dehydrated garlic
paprika (smoked is best)
1 1/8 Tbsp
How To Make honey bourbon glazed tenderloin
**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.
Combine all marinade ingredients and place tenderloin in a large zip lock bag with marinade. Let set three hours or overnight.
Bake, uncovered in a 350 degree oven for 30 to 45 minutes until no longer pink in the middle.
Combine all ingredients for glaze and spoon over cooked tenderloin. Return to oven for 10 minutes.
I like this recipe served with garlic smashed potatoes and brussels sprouts or broccoli.
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