RECIPES
14
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Honey Bourbon Pork Tenderloin with Roasted Vegetables
¼ c. honey
¼ c. soy sauce
2 T. bourbon whiskey
1.5 – 2 lb. pork tenderloin, trimmed
6 T. olive oil
salt & pepper
2 medium potatoes, peeled and cubed
3 small turnips, peeled and cubed
2 carrots, peeled and sliced
2 cloves of garlic, chopped
1 t. dried rosemary
1 t. dried thyme
½ medium onion, sliced
4 leaves of kale, finely chopped
1. Mix the honey, soy sauce and whiskey in a small sauce pan and heat on
low heat, to blend flavors.
2. Rub the tenderloin with a teaspoon of the olive oil and salt & pepper to
taste. Place in 8” oven-safe pan.
3. In a medium bowl, toss together the potatoes, turnips, carrots, garlic, and
herbs with half of the remaining olive oil. Add salt & pepper to taste and
place all in another 8” oven-safe pan.
4. Place the vegetables on the short rack and the tenderloin on the tall rack.
5. Cook at 425°F for 15 minutes. Stir the vegetables and turn the tenderloin.
6. Cook for another 10 minutes. Check temperature of the tenderloin
(should be 160°F). Remove the tenderloin from oven. Let the tenderloin
rest 10 minutes.
7. Add the onion, kale, and remaining olive oil to the vegetables and toss.
Cook another 15 minutes. Vegetables and loin will be ready to serve at
the same time. Slice the tenderloin into medallions and drizzle generously
with the honey bourbon sauce. Enjoy!
Serves 4
