Maple Bourbon Glazed Pork Tenderloin

Maple Bourbon Glazed Pork Tenderloin
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Pork tenderloin finished with a flavorful maple bourbon glaze and complemented by a seasonal mix of apples, onions and fennel.


  • 2 Tbsp. maple syrup
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. bourbon
  • 1 each (1 lb.) pork tenderloin
  • 1 Tbsp. olive oil, divided
  • 1 tsp. salt, divided
  • ½ tsp. ground black pepper, divided
  • 1 fennel bulb, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 medium apple, thinly sliced
  • 1 Tbsp. chopped fennel fronds


  1. Heat oven to 450° F. In a small bowl mix maple syrup, mustard and bourbon; set aside.
  2. Season pork with 2 teaspoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Heat a large sauté pan over medium-high heat; add pork, searing all sides to golden brown. Transfer to a sheet pan; brush all sides with syrup mixture. Save remaining glaze for apple fennel sauté. Bake pork 12-15 minutes, or until internal temperature reaches 145° F. Rest 5 minutes.
  3. Meanwhile add remaining oil to the sauté pan. Add fennel, onions and remaining salt and pepper; cook 3-5 minutes. Add apples and continue cooking 2-3 minutes until the mixture is just tender. Pour any remaining glaze into pan. Toss to coat. Garnish with 1 tablespoon chopped fennel fronds.
  4. Slice pork and serve with apple fennel mixture.
  5. Refrigerate leftovers.
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