Brown Sugar Bourbon Pork Tenderloin Medallions

• 1 (1.5-pound) pork tenderloin, trimmed and cut into 1-inch medallions
• 2 tablespoons olive oil
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup bourbon
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 2 tablespoons unsalted butter
• Fresh thyme sprigs for garnish

Steps

1. 1 Pat pork medallions dry with paper towels and season lightly with salt and pepper.
2. 2 In a small bowl, mix brown sugar, garlic, smoked paprika, and a pinch of salt and pepper to create a rub.
3. 3 Rub the mixture evenly over each medallion.
4. 4 Heat olive oil in a large skillet over medium-high heat. Sear medallions for 2-3 minutes per side until browned.
5. 5 Remove medallions and set aside on a plate.
6. 6 In the same skillet, add bourbon, soy sauce, vinegar, Dijon mustard, and honey. Stir to scrape up any browned bits from the bottom.
7. 7 Bring to a simmer and let reduce by half, about 5 minutes.
8. 8 Return pork to the skillet, lower heat to medium, and cook until internal temperature reaches 145°F, about 5-7 minutes.
9. 9 Add butter to the skillet, tilting pan to create a glaze, about 1 minute.
10. 10 Serve medallions drizzled with glaze and garnished with fresh thyme.

Equipment

• Large skillet
• Meat thermometer

Variations

• For a spicier kick, add a dash of cayenne pepper to the rub.
• Substitute bourbon with apple cider for a non-alcoholic version.

Substitutions

• If bourbon isn't available, use brandy or whiskey.
• Honey can be swapped for maple syrup for a different flavor profile.

Pairings

• Creamy mashed potatoes
• Roasted root vegetables
• Steamed green beans

Nutrition

Tips

• Use a meat thermometer to ensure your pork is perfectly cooked.
• For a richer flavor, let the pork rest for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to preserve texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with creamy mashed potatoes and roasted asparagus.
• Pairs well with a robust red wine or an amber ale.

FAQ