December 31, 2013

Roast Pork Tenderloin with Apricot-Honey Whiskey Sauce

This tender roasted pork tenderloin with a delicious apricot-honey whiskey sauce would make a lovely addition to your New Year's Day meal!  The sauce has great depth of flavor and is super easy to make, consisting of just three ingredients:  Apricot preserves, Jack Daniel's Tennessee Honey Whiskey, and pan drippings.          

Have a safe and happy New Year!


  • 1 lb pork tenderloin
  • Sea salt
  • Freshly cracked black pepper 
  • 3 tbsp butter 

Whiskey-Apricot Sauce:

  • 1/2 c Jack Daniel's Tennessee Honey Whiskey 
  • 2 tbsp apricot preserves 


Preheat oven to 400 degrees.  

Preheat a large oven-proof skillet over medium-high heat.  Liberally season the pork tenderloin with salt and pepper.  Add the butter to the hot skillet.  Once the butter melts, add the pork and sear on all sides, until deep brown.  

Transfer the skillet to the preheated oven.  Roast for 25 to 30 minutes, turning over once halfway through roasting, or until a thermometer reads 140 degrees.  Remove the pork from the oven and cover with tin foil.  Allow it to sit for 15 minutes.  The pork will continue to cook while it rests.  

While the pork is resting, make the sauce.  Using the same hot skillet, place it over medium heat on the stove top.  Deglaze with the whiskey, scraping up the brown bits from the bottom of the pan.  Continue to cook and stir the juices for 5 minutes.  Stir in the apricot preserves.  

Slice the pork with a sharp knife and serve with the honey whiskey-apricot sauce.


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