Categories: Pork main dish

Ingredients

• 1 (1 lb.) pork tenderloin, trimmed
• Salt and ground black pepper
• Vegetable oil
• 1/2 cup bourbon
• 1/4 Tbsp. brown sugar
• 1 Tbsp. apple cider vinegar
• 1 tsp. Worcestershire sauce
• 3/4 tsp. Southwest seasoning
• 1 clove garlic, minced

Directions

1. Heat oven to 425 degrees. Season pork with salt and pepper.
2. Heat a thin layer of vegetable oil in an over-safe skillet, over medium-high heat. Once hot but not smoking, sear pork tenderloin on all sides.
3. Transfer skillet to oven. Roast 25 minutes or until tenderloin reaches an internal temperature of 145 to 150 degrees.
4. Meanwhile, whisk together the bourbon, brown sugar, vinegar, Worcestershire sauce, Southwest seasoning and garlic.
5. During the last 15 minutes of cooking, pour about half of the bourbon mixture over the pork. Return pork to oven and roast 5 minutes more. Let tenderloin rest 5 to 10 minutes before slicing.
6. While pork rests, bring the remaining bourbon mixture to a boil in a small saucepan.
7. Boil until mixture thickens slightly. Serve over sliced pork.

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