Roasted Autumn Pork Tenderloin with Bourbon-Maple Glaze and Spiced Apple Compote

Ingredients

• 1.5 pounds pork tenderloin
• 1/4 cup bourbon
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• 2 apples, peeled, cored, and diced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400°F (200°C). Season the pork tenderloin with salt, pepper, and smoked paprika.
2. In a small bowl, whisk together bourbon, maple syrup, and Dijon mustard to create the glaze.
3. Heat olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3 minutes per side.
4. Place the seared pork in a roasting pan and brush generously with the bourbon-maple glaze.
5. Roast in the oven for 20-25 minutes, basting with additional glaze halfway through, until internal temperature reaches 145°F (63°C).
6. While the pork roasts, combine apples, cinnamon, nutmeg, brown sugar, and apple cider vinegar in a saucepan over medium heat.
7. Cook apples, stirring occasionally, until tender and caramelized, about 10 minutes.
8. Remove pork from oven and let rest for 5 minutes before slicing.
9. Serve sliced pork tenderloin topped with warm spiced apple compote and additional bourbon-maple glaze if desired.