Bacon Wrapped Pork Loin with Bourbon Sauce

Inspired by Wendie from Butter your Biscuit


For the bourbon sauce
  • 1 cup bourbon
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/2 lemon, juice only
  • 1/4 cup apple cider vinegar
  • Big pinch of salt and pepper


Step 1

For the bourbon sauce: In a medium saucepan, add the bourbon, sugar, ketchup, Worcestershire, vinegar, lemon juice and salt and pepper. Whisk together carefully until combined. Bring to a simmer over medium heat. Simmer uncovered for 45 minutes or until reduced by 1/3 and thickened. Remove and let cool until needed. Pour about 1/4 of the sauce in a separate bowl and set aside to save for dipping sauce.

Step 2

Preheat oven to 375 degrees.

Step 3

Heat a cast iron or oven safe pan to medium-high heat. Add the bacon wrapped tenderloins and sear until its slightly brown on both sides about 8 minutes. Brush some of the bourbon sauce generously over the top of the tenderloin.

Step 4

Transfer the pan to the oven and roast the tenderloin until it reaches 140°F for medium, about 15-20 minutes, or 150°F for medium-well 25-30 minutes. (The pork will continue to rise in temperature a few degrees while it rests.)

Step 5

Turn the oven to broil. Remove the tenderloin and brush on more bourbon sauce, broil for 2-3 minutes to get the top a little caramelized.