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Whiskey Glazed Pork Tenderloin
This tender, juicy whisky glazed pork tenderloin is rubbed with a blend of spices, roasted until perfect, then finished with a delicious whisky glaze.
Course
Dinner, Main Course
Cuisine
American, Irish
Prep Time
2
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
47
minutes
minutes
Servings
6
Calories
243
kcal
Author
Kylee Ayotte
Ingredients
For the Rub
2
tsp
kosher salt
1
Tbs
dark brown sugar
2
tsp
sweet paprika
1
tsp
coarsely ground black pepper
1
tsp
mustard powder
1
tsp
clove garlic
minced (or ½garlic powder)
For the Glaze
3
Tbs
butter
cut into small pieces
1
clove
garlic
minced
3
Tbs
Irish whisky
I used Bushmill’s
3
Tbs
dark brown sugar
2
tsp
Dijon mustard
1/4
tsp
ground cloves
Salt and pepper
1 1/2
lbs
pork tenderloin
Instructions
Make the 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 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.
Cook the pork
Preheat the oven to 350.
Add the pork 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.
Notes
Nutrition
Calories:
243
kcal
|
Carbohydrates:
9
g
|
Protein:
24
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
89
mg
|
Sodium:
901
mg
|
Potassium:
488
mg
|
Fiber:
0.5
g
|
Sugar:
8
g
|
Vitamin A:
509
IU
|
Vitamin C:
0.3
mg
|
Calcium:
23
mg
|
Iron:
1
mg