Having reviewed elite Southern BBQ joints and New England farm dinners, I’ve discovered that the interplay of sweet, smoky, and tangy flavors is key to unforgettable pork dishes. This tenderloin recipe uses a maple and bourbon reduction to coat the meat, served alongside a bright apple-cabbage slaw that cuts through richness—ideal for dinner parties or family Sunday suppers.

Ingredients

• Pork:

  • 1.5 lb pork tenderloin

  • Salt and pepper

  • 1 tbsp olive oil

• Glaze:

  • ¼ cup pure maple syrup

  • 2 tbsp bourbon

  • 1 tbsp Dijon mustard

  • Pinch cayenne (optional)

• Apple Slaw:

  • 2 cups napa cabbage, thinly sliced

  • 1 tart apple, julienned

  • 2 tbsp apple cider vinegar

  • 1 tsp honey

  • Salt and pepper

Cooking Process

1. Prep meat: Pat tenderloin dry, season generously with salt and pepper.

2. Sear: Heat oil in oven-safe skillet over medium-high. Sear pork on all sides until golden (6–8 minutes).

3. Roast: Transfer skillet to preheated 400°F (205°C) oven. Roast 12–15 minutes until internal temperature reaches 145°F (63°C). Remove to rest.

4. Make glaze: While pork rests, combine maple, bourbon, mustard, and cayenne in small saucepan. Simmer 3–4 minutes until slightly thickened.

5. Glaze pork: Brush tenderloin with warm glaze, let sit 5 minutes to soak. Slice into medallions.

6. Prepare slaw: Toss cabbage and apple with vinegar, honey, salt, and pepper. Let sit 5 minutes for flavors to meld.

Chef’s Notes

• Resting is crucial: Allows juices to redistribute for moist slices.

• Bourbon flare: Alcohol cooks off, leaving rich depth.

• Texture contrast: Crisp slaw brightens the sweet-savory pork.

This Maple-Bourbon Pork Tenderloin marries refined technique with bold flavors. The apple slaw’s acidity and crunch make it an indispensable partner, rounding out a dish that feels both comforting and gourmet.