Bourbon-Glazed Kurobuta Pork Tenderloin

With this recipe, you'll get a perfectly tender and just slightly sweet bourbon-glazed pork tenderloin that you could combine with any of your favorites such as seafood and give your own twist on "surf-and-turf".

Choose the Best Ingredients

To make this recipe even more enticing, be sure to choose elevated ingredients. The Wagyu Shop™ offers the finest Natural Berkshire Pork Kurobuta Tenderloin Fillet which comes from a specific county in England called Berkshire. It's highly prized for its exquisite quality, superior marbling, succulent texture and slightly sweeter flavor than traditional pork.

Bourbon-Glazed Kurobuta Pork Tenderloin Recipe

Rub ingredients:

  • 2 tsp coarse salt
  • 2 tsp dark brown sugar
  • 2 tsp sweet paprika
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • ½ tsp garlic powder


  1. Combine the rub ingredients and rub onto the pork on all sides.
  2. Marinate in the refrigerator for 2 hours.

Pork ingredients:

  • 1 ½ lb. pork tenderloin
  • 4 Tbsp unsalted butter, cut into pieces
  • 1 clove garlic, minced
  • 4 Tbsp Bourbon
  • 4 Tbsp dark brown sugar
  • 2 Tbsp Dijon mustard
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • Salt and pepper


  1. Melt the butter in a saucepan over medium heat, then add garlic and cook for 1 minute.
  2. Add the bourbon, sugar, mustard, cinnamon and cloves and simmer over high heat while whisking for 2 to 4 minutes.
  3. Remove from heat and add salt and pepper to taste.
  4. Sear the pork tenderloin over high heat for 2-3 minutes per side, basting with half of the bourbon glaze.
  5. Allow to rest and cut thinly before spooning over the remaining glaze.