Whiskey-Glazed Tenderloin with Jasmine Rice: A Hearty and Flavorful Dish

This Whiskey-Glazed Tenderloin with Jasmine Rice is a tantalizing combination of savory flavors and tender textures. The dish features succulent pork tenderloin marinated and glazed with a rich whiskey sauce, served atop aromatic jasmine rice. The whiskey glaze offers a unique depth and smokiness, making this dish perfect for special occasions or a delightful dinner.

Ingredients

For the Whiskey-Glazed Tenderloin:

1 pound pork tenderloin
1/4 cup whiskey
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Jasmine Rice:

1 cup jasmine rice
1 1/2 cups water
1 tablespoon butter
1/2 teaspoon salt

Instructions

1. Prepare the Marinade:

In a medium bowl, combine the whiskey, soy sauce, brown sugar, minced garlic, Dijon mustard, and black pepper. Mix well until the sugar is dissolved.

2. Marinate the Tenderloin:

Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour half of the whiskey marinade over the tenderloin, making sure it is evenly coated. Reserve the other half of the marinade for glazing later.
Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for more intense flavor.

3. Cook the Jasmine Rice:

Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the rice, butter, and salt. Stir well.
Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

4. Cook the Tenderloin:

In a large oven-safe skillet, heat the olive oil over medium-high heat. Remove the tenderloin from the marinade and pat dry with paper towels. Discard the marinade used for marinating.
Brown the tenderloin on all sides until well-seared, about 2-3 minutes per side.
Preheat the oven to 400°F (200°C).
Transfer the skillet to the preheated oven and roast the tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

5. Glaze the Tenderloin:

While the tenderloin is roasting, heat the reserved marinade in a small saucepan over medium heat. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Remove the tenderloin from the oven and brush generously with the thickened whiskey glaze. Allow it to rest for 5 minutes before slicing.

6. Serve: