Maple Bourbon Pork Tenderloin

The Beginning of a great meal, and throwdown entry for "Spirited Cookin".. Bourbon, and pure Maple syrup. this will become the sauce for the tenderloin

1 Cup Pure Maple Syrup
1 1/2 Cup Bourbon of your choice

I measure the Maple syrup out first, then use the bourbon helps to get all the syrup this way.

Combine the two ingredients and simmer over low heat, once it comes to a simmer, I then Light the alcohol vapors IF you do this make sure you are not going to set your home on fire.. and have a lid close by to snuff the flames



I like to do this because I like the bit caramelization that takes place.




Pork Tenderloin patted dry and waiting for a light rub down.



A light application of rub is applied


The veggies are rep and waiting for the oven to come up to temp new potatoes and baby carrots, salt and pepper and a a bit of butter on top.

These will go into a 450F oven to roast for 35 to 40 minutes.





The Pork Tenderloin is cooked at a high heat, 400F to 425F until it reaches an IT of 145f to 155f in the thickest part, you will see the thinner ends up around 175F and will take about 30 to 45 minutes.



Pulled off and resting for 10 to 15 minutes, An important step since it was cooked at such a high temp.




The tenderloin was sliced in to medallions




Plated and the Maple Bourbon sauce spooned over the Pork Tenderloin, along with a bit over the carrots.

cmwr said:

Can I ask why you said it is so important to let it sit due to the high temperature you cooked?

Click to expand...

Someone one here mentioned the higher the cooking the temp the more important a longer resting time is required, I forget who said it though..

but I have found it to be very true, the longer rest helps to pull the juices back into the meat.