Maple Bourbon Pork Tenderlion


  • 2 1.5lb organic pastured pork tenderloins
  • 1 cup bourbon
  • 1/2 cup maple syrup (see recipe notes for low carb/keto*)
  • 2 Tbsp avocado oil, divided
  • 10 large cloves garlic, minced or pressed
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper (optional)
  • Parsley for garnish (optional)



  1. Trim off any silvery skin from the pork tenderloins. 
  2. Mix together bourbon, maple syrup, 1 Tbsp avocado oil, garlic, sea salt, pepper, and cayenne in a medium-sized glass or ceramic mixing bowl. Stir to dissolve the salt. Add in tenderloins and submerge in the liquid. If they aren’t submerged, you may want to try in a smaller bowl. Cover with an air-tight lid or Bee’s Wrap(a reusable alternative to plastic wrap! So cool!) and refrigerate overnight. 
  3. When you’re ready to cook, preheat the oven to 400ºF (205ºC).
  4. Remove the tenderloins from the marinade (make sure to save the marinade!) and dry them off completely with a kitchen towel or paper towels. Set aside.
  5. Pour the marinade into a medium saucepan and bring to a boil. Reduce heat to a gentle boil/vigorous simmer (somewhere around medium heat) and allow to reduce until you have a glaze consistency. If you reduce it too much and it’s too thick, you can thin it out with a splash of room temperature water or chicken stock. While it’s reducing, start cooking the pork tenderloins. 
  6. In a large oven-proof skillet, heat 1 Tbsp avocado oil over medium-high heat. When it’s nice and hot, add the tenderloins and brown all sides well. This should take about 5-7 minutes total. If it’s not browning quickly enough, just turn up the heat a bit. 
  7. Transfer to the preheated oven and roast on the middle rack for about 20 minutes for 1.5lb tenderloins or until it reaches 145ºF (63ºC).
  8. Remove to a cutting board and allow to rest for 5 minutes. Slice into medallions and serve with maple bourbon glaze.