My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor.
I usually grill or broil the pork when it is just out of the refrigerator or at room temperature. This allows me more time to develop the glaze on it.
To save time you can also skip the step of reducing the sauce and just use it after you combine all the ingredients but the flavors will not be as strong. If you have the time I highly recommend you reducing it!
The bourbon glaze is also great on many different foods. It goes great on chicken or steaks and most pork products such as sous vide ribs or sous vide pork loin. You can also make extra sauce and store it in the refrigerator or freezer for easy use at a later time.
Pork is great at many different temperatures depending on your personal preferences. I started out eating it at 135°F (57.8°C) but I've slowly moved to 140°F (60°C) for most of my cooking. Many people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C) so feel free to experiment and see where you like it best.
Ingredients for Bourbon Glazed Sous Vide Pork Tenderloin
- 1 to 2 pounds pork tenderloin
- 1 teaspoon dried sage
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- Pepper
- 1 cup bourbon whiskey
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 2 teaspoons Worcester sauce
- 1 teaspoon liquid smoke
- 1/4 cup apple juice
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dry mustard
- Salt and pepper
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Cooking Instructions for Bourbon Glazed Sous Vide Pork Tenderloin
Mix the spices together in a bowl. Pepper the pork tenderloin, sprinkle with the spices, then place in the sous vide pouches and seal.
At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.
At least 4 to 7 hours before serving
Preheat the water bath to 140°F (60°C). Place the sous vide pouches in the water bath and cook for 3 to 6 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the pouches and place in a 1/2 ice - 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.
To prepare the glaze mix together all of the ingredients in a pot over medium-high heat and bring to a simmer, stirring occasionally. Cook for about 30 minutes, until it thickens some.
Preheat a grill to high heat or the broiler in the oven.
Take the pork out of the pouches and pat dry. Sear on the grill until grill marks form on the first side, a couple of minutes. Brush the glaze on the side facing up and turn the tenderloin. Repeat several times until it is coated with the glaze, cooking about 30 to 60 seconds per turn.
Remove from the heat, brush once more with the glaze, slice into 1/2" rounds and serve.
This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!
