Pork Tenderloin with Bourbon Sauce

This pork tenderloin marinates overnight in a sauce so loaded with flavor it barely needs anything else on the plate. Bourbon, soy sauce, and Worcestershire bring deep umami and smoke. Honey and Dijon mustard add sweet heat. Canned diced tomatoes with green chiles stir in a subtle kick and acidity that tenderizes the meat while it soaks.

Broiling the tenderloin gives it a charred exterior while keeping the inside juicy. Seven to nine minutes per side under high heat is all it takes for a beautiful crust with a blush-pink center.

The marinade doubles as the sauce. After the meat comes out, the reserved marinade gets a hard boil for one minute to make it food-safe, and what’s left is a thick, glossy, bourbon-laced sauce to spoon over each slice. Nothing wasted, nothing extra needed.

Pro Tips

• Marinate the full 8 hours or overnight. A quick soak won’t penetrate the meat enough to flavor it through
• Broil 7 to 8 inches from the heat source, not closer. Too close and the honey and sugars in the marinade burn before the pork cooks through
• Let the tenderloin rest 5 minutes after broiling before slicing. The juices need time to settle
• Boil the reserved marinade for a full minute. It touched raw meat and needs to reach a safe temperature

Variations

• Grill the tenderloin over medium-high heat instead of broiling for a smokier char
• Add a tablespoon of chipotle in adobo to the marinade for a smoky, spicy version
• Serve sliced over mashed sweet potatoes to soak up the bourbon sauce