Molasses- and Whiskey-Glazed Pork Tenderloin with Root Vegetables

       In recent months, I’ve found myself turning to flavors of my childhood for comforting foods. Growing up in southern Louisiana, I benefitted from the bounty of Cajun recipes and ingredients. Sweet potatoes were plentiful, harvested in nearby communities. My mother sometimes baked them, sometimes parboiled and then fried them, lightly sprinkled with cinnamon sugar, as a treat for us. Cane syrup, a caramel-tinged relative of molasses, topped fresh-baked biscuits or made popcorn balls especially delicous. When I came across a recipe for pork tenderloin baked with sweet potatoes and topped with a molasses-bourbon sauce, I knew I had to make it. The South was calling.

Turnips are the second root vegetable this dish uses, and they are also part of my Louisiana taste palette. My mother cooked smothered turnip greens the last time I was home, a dish flavored with bacon, onions, and lots of pepper. Here the turnip root is the star. It is a frequently overlooked vegetable in the produce section, but its crisp white slices morph into golden half-moons that balance the sweet potatoes perfectly. If you’ve never cooked turnips before, this is a recipe to begin widening your produce experience.

When I first tried this recipe, I had no bourbon in the house, so I substituted the only other brown liquor in my cabinet, Scotch whiskey. It worked beautifully.  In the three times since that I’ve put this dish together, I’ve used rye whiskey, Irish whiskey, and bourbon. They’ve all complemented the sweet, earthy flavor of the thyme-infused vegetables and molasses. (If you don’t want to use alcohol in the recipe, use water in its place.)

This recipe appeared in the “Weekday Cook” column written by Karen Kaplan and Kristine Kidd in the January 1989 issue of Bon Appétit. Kaplan and Kidd called for 2 small sweet potatoes and two small turnips, but we like having more vegetables rather than fewer, so I upped the size to “regular” and the number to 2 or 3.

I also switched the butter called for in the vegetable roasting to vegetable oil, but I did add a half tablespoon of butter in the molasses-whiskey sauce to boost its silkiness.

Finally, I created a dry rub for the tenderloin of background flavors instead of using only salt and pepper. You can season the pork several hours ahead of time and allow the flavors to soak in—or you can season the meat right before cooking. 

The sizzling mixture that emerges from the oven fills the house with wafts of thyme and molasses.  The meat is tender and juicy, the vegetables meltingly sweet.  With easy prep and simple steps, this dish is perfect for any day of the week.

Side note: I am guessing that this recipe would also work well with boneless, skinless chicken breasts.  When I read, however, that pork tenderloin has fewer calories and fat grams and less cholesterol than chicken breast, I went with my Southern inclinations and used the pork.

Molasses- and Whiskey-Glazed Pork with Root Vegetables

Dawn Dobie

Thyme-infused pork tenderloin and vegetables with a flavorful glaze

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 3

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)