Bourbon Pork Tenderloin with Roasted Sweet Potatoes, Apples and Onions

Bourbon rubbed pork tenderloin roasted with sweet potatoes, apples and onions.

Course Entree

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 208kcal

In a small bowl, stir bourbon seasoning mix and brown sugar together. Reserve 1/4 cup. Set aside.
Brush pork with oil, then rub with the seasoning mixture (not the reserved 1/4 cup). Place pork tenderloins in the center of a foil-lined baking pan.
Mix reserved seasoning mixture and orange juice in large bowl. Add sweet potatoes, apples and onions; toss to coat well.
Arrange sweet potatoes, apples and onions, cut sides down, around pork.
Roast, uncovered, in preheated 425-degree oven 30 to 35 minutes or until pork is desired doneness and sweet potatoes are tender. Toss sweet potatoes, apples and onions with pan juices; serve with sliced pork.

When cutting sweet potatoes, try to cut them in even sizes to ensure even cooking.
Honeycrisp, Gala, and Fuji are all great roasting apples. I use Honeycrisp; they have a mild sweetness, and they're firm enough to hold their shape but are still pleasingly soft to the bite.
Leaving the skin on the apples when roasting adds color and texture but if you prefer skins off, you can peel the apples beforehand.
Be sure to coat all sides of the pork with the rub.
Use a food thermometer to check pork doneness. Pork tenderloin should reach an internal temperature of 145°F.
For a shortcut bourbon spice rub, use a 1-oz pre-mixed seasoning blend, i.e. McCormick Bourbon Pork Seasoning Mix.
For a homemade bourbon spice rub, use 2 tablespoons (1 oz) of the following mixture: Combine 1 ½ tablespoons smoked paprika, 2 teaspoons bourbon smoked sea salt, 3 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried mustard, 1 teaspoon black pepper, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper. (This will be more than you need for the recipe.)