Bourbon and Brown Sugar Glazed Pork Tenderloin with Apple-Cabbage Slaw and Herb Roasted Potatoes

Preheat oven to 425°F (220°C).

Remove pork tenderloin from refrigerator 30 minutes before cooking. Pat dry with paper towels and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Prepare the glaze: In a small saucepan, combine 1/3 cup bourbon, 1/4 cup brown sugar, 2 tablespoons dijon mustard, and 1 tablespoon apple cider vinegar. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Simmer for 5-7 minutes until slightly reduced. Remove from heat and set aside.

Wash, dry, and quarter baby potatoes (or halve if small). Place in a large bowl.

Peel and mince 3 garlic cloves. Strip leaves from 2 sprigs rosemary and 4 sprigs thyme, then finely chop.

Toss potatoes with 3 tablespoons olive oil, 2/3 of the minced garlic, all chopped herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer.

Place potatoes in oven and roast for 15 minutes before adding the pork.

Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil.

When oil is shimmering, add pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side. This creates a flavorful crust.

Brush half the bourbon glaze over the pork, then transfer the skillet to the oven alongside the potatoes.

Roast pork for 15-20 minutes, until internal temperature reaches 135°F (57°C) for medium rare to medium. Brush with remaining glaze during the last 5 minutes of cooking.

While meat and potatoes cook, prepare the slaw. Remove outer leaves from cabbage, wash, and thinly slice half a head to yield about 4 cups.

Wash, core, and julienne the apple (no need to peel).

Peel and grate the carrot.

In a large bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon honey, 1 tablespoon whole grain mustard, 2 tablespoons apple cider vinegar, remaining minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Add sliced cabbage, julienned apple, and grated carrot to the dressing. Toss well to combine. Let sit while pork finishes cooking.

When pork reaches 135°F (57°C), remove from oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes. The temperature will continue rising to about 145°F (63°C).

Check potatoes for doneness – they should be golden and fork-tender. If needed, continue roasting while pork rests.

Slice pork tenderloin into 1/2-inch medallions.

Serve pork medallions with herb roasted potatoes and apple-cabbage slaw on the side.