Ingredients:

  • 2 (1-1.5 lb) pork tenderloins (approx. 450-680g each)
  • 1 tbsp olive oil (15ml)
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (2.5g)
  • 1/2 cup Jack Daniel's Tennessee Whiskey (120ml)
  • 1/2 cup ketchup (120ml)
  • 1/4 cup packed light brown sugar (50g)
  • 2 tbsp apple cider vinegar (30ml)
  • 1 tbsp Worcestershire sauce (15ml)
  • 1 tsp smoked paprika (5g)
  • 1/2 tsp garlic powder (2.5g)
  • 1/4 tsp red pepper flakes (optional, 1.25g)

Instructions:

  1. Trim any silver skin from the pork tenderloins. Pat them dry with paper towels and season generously with salt and pepper.
  2. In a small saucepan, combine the Jack Daniel's, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and red pepper flakes (if using).
  3. Bring the glaze to a simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes, or until slightly thickened, stirring occasionally.
  4. Place the pork tenderloins in a zip-top bag or container and pour half of the glaze over them, reserving the rest. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  5. Preheat oven to 400°F (200°C).
  6. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until browned, about 2-3 minutes per side.
  7. Transfer the skillet (or the tenderloins from the zip-top bag onto a baking sheet) to the preheated oven. Bake for 15-20 minutes, or until the internal temperature reaches 140°F (60°C) for medium or 145°F (63°C) for medium-well.
  8. Remove the pork from the oven and brush generously with the remaining Jack Daniel's glaze. Return to the oven for 5-10 minutes, or until the glaze is caramelized and the internal temperature reaches 145-150°F (63-66°C).
  9. Let the pork tenderloins rest for 10 minutes before slicing and serving.