Molasses- and Whiskey-Glazed Pork with Root Vegetables
Sunnyside Cook
Thyme-infused pork tenderloin and vegetables with a flavorful glaze
Ingredients
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 pound to 1 1/4 pounds pork tenderloin --trimmed of visible fat and silverskin
- 2-3 turnips --peeled, halved and cut into 1/4-inch slices
- 2-3 sweet potatoes --peeled and cut into 1/3-inch slices
- 3 tablespoons vegetable oil (divided)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (divided)
- 1/2 tablespoon unsalted butter
- 2 tablespoons molasses
- 1 tablespoon whiskey (bourbon, scotch, or rum)
Instructions
- Preheat oven to 425 degrees.
- Combine garlic powder, onion powder, 1/4 teaspoon dried thyme, black pepper, cayenne pepper, and salt in a small bowl.
- Rub seasoning mixture onto pork tenderloin, distributing evenly. Set pork aside.
- Mix sliced turnips and sweet potatoes in large bowl with 2 tablespoons of vegetable oil, and 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves). Season with salt and black pepper. Transfer to large baking dish.
- Bake for 30 minutes, stirring halfway through to ensure even cooking and to coat vegetables with oil.
- During last 15 minutes of vegetable baking time, heat remaining 1 tablespoon of vegetable oil in large skillet over medium-high heat. Add pork to skillet and brown evenly on all sides. Remove skillet from heat.
- Remove turnips and sweet potatoes from oven and push with a spatula to arrange them along sides of baking dish. Place pork tenderloin in middle of baking dish, surrounding it with vegetables.
- Mix butter, molasses, and remaining 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme) with drippings in skillet. Stir, allowing butter to melt while scraping up any tidbits on skillet bottom. Add whiskey to molasses mixture and stir to combine.
- Drizzle molasses mixture over pork tenderloin and vegetables.
- Return baking dish to oven and roast for 15-20 minutes, until desired doneness is reached (145 degree minimum internal temperature for medium, 165 degrees for well done).
- Remove baking dish from oven. Transfer pork to cutting board and cover with foil. Allow to rest for 5 minutes.
- Slice pork. Arrange on plates with vegetables and serve.
Notes
Pork can be seasoned with dry rub 8 hours ahead. Cover and refrigerate.
If you don't want to use alcohol in the glaze mixture, substitute 1 tablespoon of water in place of the whiskey. Adapted from Karen Kaplan and Kristine Kidd in Bon Appétit (Jan 1989)
If you don't want to use alcohol in the glaze mixture, substitute 1 tablespoon of water in place of the whiskey. Adapted from Karen Kaplan and Kristine Kidd in Bon Appétit (Jan 1989)