Did you know that one of the best ways to cook a delicious, juicy honey bourbon pork tenderloin is to use a halogen convection oven? Halogen heat provides instant heat to the proper temperature, while convection technology moves the air around to speed up cooking time and provide even heating. The result? Meat that isn’t dried out or overcooked, and instead cooked to mouthwatering perfection. We like pairing the honey bourbon pork tenderloin with some roasted vegetables; a couple handfuls of potatoes, turnips, and carrots provide a great balance in the meal, and can be cooked alongside the tenderloin in the oven.
Ingredients for Honey Bourbon Pork Tenderloin:
1.5 – 2 lb. pork tenderloin, trimmed
¼ c. honey
¼ c. soy sauce (if tenderloin comes in sodium solution, use 1/8 c. soy sauce and 1/8 c. water)
2 T. bourbon whiskey
- Mix honey, soy sauce and whiskey in a small sauce pan on a stove top, over medium heat, to blend flavors.
- Rub the tenderloin with olive oil and salt & pepper. Place in 8” oven safe dish.
Ingredients for Roasted Vegetables:
2 medium potatoes, peeled and cut into 1” cubes
3 small turnips, peeled and cut into ½” cubes
2 carrots, peeled and sliced
2 cloves of garlic, chopped
2 T. rosemary
2 T. thyme
6 T. olive oil
½ medium onion, sliced
4 leaves of kale, finely chopped
- Toss all ingredients together, except the onion, kale, and half the olive oil. Add salt & pepper to taste and place in 8” oven safe dish.
Place the dish with the vegetables on the lower rack and the dish with the tenderloin on the upper rack of a halogen convection oven. Cook at 425° for 15 minutes. Stir the vegetables and turn the tenderloin. Cook for another 10 minutes. Check temperature of the tenderloin (should be 160°). Remove the tenderloin from oven. Add the kale, onion and remaining olive oil to the vegetables and toss. Cook another 15 minutes.
Let the tenderloin rest 10 minutes. Slice into medallions and drizzle generously with the honey bourbon sauce.