This tender, juicy whiskey glazed pork tenderloin is rubbed with a blend of spices, roasted until perfect, then finished with a delicious whiskey glaze.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This roasted pork tenderloin is one of my favorite ways to elevate a weeknight dinner.
This uses an Irish Whiskey (no e in Whisky for the Scottish), but you could sub in bourbon, or another kind of whiskey/whiskey if you wanted to. I love that it is done in under 45 minutes, and most of that time is hands-off!
I love booze in food and this glazed pork tenderloin is no exception. It’s very simple but fancy enough to serve to company.
With a little planning, this could be done on a weeknight fairly easily. Just marinate the night before (or in the morning before you leave for work), and when you get home, you’re good to go!
What to serve with this Whisky Glazed Pork Tenderloin?
My whole family likes this – I serve it with all kinds of side dishes like mashed potatoes and sautéed green beans, or smashed potatoes, roasted potatoes (in winter), or even twice baked potatoes and a salad in summer. Polenta, pasta, rice or couscous are all good sides too!
If you’ve never made a pork tenderloin for your family before, this is a great recipe to get started with. Enjoy!
Why you’ll love this recipe
- Super easy. No crazy ingredients (unless you count Whiskey as crazy).
- Delicious. It elevates a run of the mill pork tenderloin to fabulous.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Rub
Mix the rub ingredients in a bowl, then spread on the pork on all sides, and rub it into the meat.
Let sit in the fridge for a few hours.
Make the glaze
- Melt the butter in a saucepan over medium high heat.
- Add the garlic and cook for a minute, then add the whisky, and the rest of the glaze ingredients
- Bring to a boil, then reduce the heat to a fast simmer – whisking (so it doesn’t burn). Reduce to a thick syrup (3-5 minutes)
- Remove from the heat and season to taste with salt and pepper.
Cook the pork
- Preheat the oven to 350 degrees F.
- Add the pork in a large roasting dish, and cook 40-45mins. A digital thermometer should read 145 degrees F.
- During the last 5 minutes, baste the pork with some of the glaze.
Serve
- Remove to a cutting board, and rest 5 minutes.
- Slice, and serve with the glaze.
Kylee’s Notes & FAQs
You can cook on a baking sheet, baking pan, or a cast iron skillet. Use what you have!
Be sure to rest the pork after removing from the oven. You should plan on 5-8 minutes before slicing.
What temperature to cook pork?
Pork chops should be cooked to 145 degrees F when tested with a digital thermometer in the thickest part.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
Substitutions/Additions
- You can use any type of whisky. I happen to prefer Bushmills for this, but a whisky you enjoy will be awesome.
- Double the sauce if you plan on having leftovers.
- If you just want the sauce, it goes exceptionally well over pork chops and chicken!
- Pork loin can be substituted for pork tenderloin. Cook time will be different.
More Pork recipes?
Here are a few of our favorites!
- Blue Cheese Crusted Pork Chops. Easy prep with tasty results. This one will delight your taste buds, and bring a bit of “fancy” to a weeknight!
- Pork Schnitzel Recipe. A fresh take on an old favorite, this Pork Schnitzel uses a secret ingredient guaranteed to make your family drool!
- Smothered Pork Chops. Smothered pork chops are tender & juicy, covered in a flavorful onion gravy. Slow-cooked while you do other things. This recipe is great for family dinners!
- Pan Roasted Pork Tenderloin. A 30-minute dinner, all cooked in the same pan, this Pan Roasted Pork Tenderloin packs flavor, color AND convenience into your dinner-time routine!
- Italian Style Pork Chops. Fresh mozzarella, peppery arugula, tomatoes and balsamic vinegar come together to amp up your weeknight pork chop dinner.
- Crockpot Pork Loin. Comfort food that cooks all day, ready to eat when you get home!
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Update: This recipe was originally published in March of 2016. It was republished with updated photos in February of 2021.
Whiskey Glazed Pork Tenderloin
Ingredients
For the Rub
- 2 teaspoons kosher salt
- 1 tablespoon dark brown sugar
- 2 teaspoons sweet paprika
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon mustard powder
- 1 teaspoon clove garlic (minced (or ½garlic powder))
For the Glaze
- 3 tablespoons butter (cut into small pieces)
- 1 clove garlic (minced)
- 3 tablespoons Irish whisky (I used Bushmill’s)
- 3 tablespoons dark brown sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground cloves
- salt and pepper
- 1 1/2 pound pork tenderloin
Directions
Make the Rub
- Mix the rub ingredients in a bowl, then spread on the pork on all sides, and rub it into the meat.2 teaspoons kosher salt, 1 tablespoon dark brown sugar, 2 teaspoons sweet paprika, 1 teaspoon coarsely ground black pepper, 1 teaspoon mustard powder, 1 teaspoon clove garlic
- Let sit in the fridge for a few hours.
Make the glaze
- Melt the 3 tablespoons butter in a saucepan over medium heat.
- Add the 1 teaspoon clove garlic and cook for a minute, then add the whisky, and the rest of the glaze ingredients1 clove garlic, 3 tablespoons Irish whisky, 3 tablespoons dark brown sugar, 2 teaspoons Dijon mustard, 1/4 teaspoon ground cloves, salt and pepper
- Bring to a boil, then reduce the heat to a fast simmer – whisking (so it doesn’t burn). Reduce to a thick syrup (3-5 minutes)
- Remove from the heat and season to taste.
Cook the pork
- Preheat the oven to 350°F
- Add the 1 1/2 pound pork tenderloin in a large roasting dish, and cook 40-45mins.
- During the last 5 minutes, baste the pork with some of the glaze.
Serve
- Remove to a cutting board, and rest 5 minutes.
- Slice, and serve with the glaze.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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