Hearty roasts and heavy dinners went into hibernation a couple months ago when unseasonably warm spring weather set in, but that doesn’t mean you can’t fire up the oven and enjoy a lighter, more seasonally appropriate version of your favorite winter staples.
Just in time for spring (and summer), this fragrant apricot and bourbon pork tenderloin creates the perfect main for any spring or summer dinner party. Apricot preserves caramelized with Hood River Distillers’ Trail’s End Bourbon make for a slightly sweet, ultra flavorful glaze. With notes of honeysuckle, apricot and orange blossom, to name a few, this traditional Kentucky Straight Bourbon Whiskey is finished with Oregon Oak, giving it some local flair.
Add some fresh thyme to this already robust roast, and the sweet and savory smells of the season will soon be lingering on your taste buds.
Prep time: 20 minutes
Cook time: 30 minutes
2 pork tenderloins (about 1–1 ½ pounds each)
1 tablespoon olive oil
Kosher salt and fresh ground pepper to taste
1 cup apricot preserves or jam
2 tablespoons cup Dijon mustard
¼ cup Hood River Distillers’ Trail’s End Bourbon
4 sprigs fresh thyme
Preheat oven to 425° degrees.
Rub pork with oil, salt and pepper. Place pork in shallow roasting pan and bake for 10 minutes.
While pork is roasting, in a small saucepan over medium heat, whisk together apricot preserves and Dijon mustard until jam begins to thin, about 3–4 minutes.
Whisk in bourbon and continue cooking for an additional 3 minutes. Set aside.
Remove pork from oven and generously spoon the glaze over the pork. Add fresh thyme sprigs to roast.
Return pork to oven and continue cooking at 425° for 15–20 minutes, or until a thermometer inserted reads 145°.
Let rest 5–10 minutes before slicing.