Fire-Roasted Maple Bourbon-Style Pork Tenderloin

Fire-Roasted Maple Bourbon-Style Pork Tenderloin is a show-stopping main dish that combines sweet maple syrup, warm spices, and a dramatic caramelized sugar crust. The pork is roasted until juicy and tender, then finished with a high-heat glaze that creates a crackly, flavorful exterior while keeping the inside moist and succulent.

This recipe delivers restaurant-quality flavor using simple ingredients and a foolproof technique. It’s perfect for special dinners, holidays, or anytime you want to impress with minimal effort.

 Why This Pork Tenderloin Stands Out

• Tender, juicy pork with a smoky-sweet glaze
• Rich maple flavor balanced with spice
• Caramelized sugar crust for texture and drama
• Easy oven-roasted method with fire-roasted finish
• Elegant enough for guests, simple enough for home cooks

 Ingredients

• 1 pork tenderloin (about 1 lb)
• ¼ cup maple syrup (pure maple syrup recommended)
• ¼ cup bourbon-style flavor substitute (see note below)
• ¼ cup brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ cup white sugar (for caramelized crust)

Bourbon-Style Flavor Substitute (Alcohol-Free)

Use one of the following:

• Apple juice + ½ teaspoon vanilla extract
• Unsweetened apple cider
• Chicken broth + 1 teaspoon vanilla

These options provide warmth and depth similar to bourbon flavor without alcohol.

 Preparation Tips

• Bring pork to room temperature before cooking
• Pat pork completely dry for better searing
• Use a meat thermometer for perfect doneness
• Do not skip resting time—this keeps pork juicy

 Step 1: Make the Maple Glaze

1. In a small bowl, combine:
   • Maple syrup
   • Bourbon-style substitute
   • Brown sugar
   • Salt
   • Black pepper
   • Smoked paprika
2. Whisk until fully blended.
3. Set aside.

This glaze will create deep flavor and help form the caramelized crust.

 Step 2: Season and Marinate the Pork

1. Place the pork tenderloin in a shallow dish.
2. Pour half of the maple glaze over the pork.
3. Turn to coat evenly.
4. Cover and marinate for 30 minutes (up to 4 hours for deeper flavor).

 Step 3: Roast the Pork

1. Preheat oven to 400°F (205°C).
2. Place the pork on a lined baking sheet or in a roasting pan.
3. Roast for 20–25 minutes, brushing once with remaining glaze.
4. Pork should reach an internal temperature of 145°F (63°C).

 Step 4: Create the Caramelized Sugar Crust

1. Remove pork from oven.
2. Sprinkle white sugar evenly over the top.
3. Return to oven and switch to broil.
4. Broil for 2–4 minutes, watching closely, until the sugar melts and forms a golden crust.
5. Do not walk away—sugar can burn quickly.

 Step 5: Rest and Slice

1. Remove pork from oven.
2. Let rest for 5–10 minutes.
3. Slice into medallions and serve.

Resting allows juices to redistribute for maximum tenderness.

 Serving Suggestions

• Garlic mashed potatoes
• Roasted vegetables
• Green beans or asparagus
• Fresh salad with vinaigrette

 Pro Tips for Best Results

• Smoked paprika enhances the fire-roasted flavor
• Use parchment or foil for easy cleanup
• Slice against the grain for extra tenderness
• A cast-iron pan adds even more crust if oven-safe

 Storage & Reheating

• Store leftovers in the refrigerator for up to 3 days
• Reheat gently in oven or skillet
• Avoid microwaving to preserve texture

 Nutrition (Approximate)

• Calories: ~380 per serving
• Servings: 4