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The Spiceology x Maker’s Mark 46® collab brought four ultra-versatile blends, including the No. 46 Bourbon-Inspired Spice Blend. Spiceologists Tony and Lynette share this recipe for Roasted Pork Tenderloin with a Cherries Jubilee sauce that is easy to whip up at home and sure to impress your guests, friends and family. Insider tip: we highly suggest making a double batch of the Cherries Jubilee – after you top the pork loin with these beauties you can also pair them with ice cream, on cake or brownies or simply in a Manhattan.
Just as Maker’s Mark 46® reimagined the classic Maker’s Mark bourbon recipe created by the Samuels family in the 1950s, the Marker’s Mark Spice Blend Flight Variety Pack helps reimagine America’s favorite family dishes. Experiment with these fresh and innovative approaches to spice up some of America’s most beloved family recipes, and try all four ultra-versatile flavors: No. 46 bourbon-inspired spice blend, Fried & True umami chicken spice blend, Everything Potato herbaceous spice blend, and Mom’s Meatball sweet and sour spice blend.
No. 46 Roasted Pork Tenderloin with Cherries Jubilee Sauce
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
Ingredients
For the Cherries Jubilee:
- 2 tablespoons butter
- 1 pound dark sweet cherries, stems and pits removed (fresh or frozen)
- 2 tablespoons brown sugar
- 1 teaspoons Spiceology x Maker’s Mark No. 46 Bourbon-Inspired Spice Blend
- 2 tablespoons Maker’s Mark 46 Bourbon
For the Roasted Pork Tenderloin:
- 1 pork tenderloin, appx 1.5 lbs
- 3 tablespoons Spiceology x Maker’s Mark No. 46 Bourbon-Inspired Spice Blend
- 1 tablespoon kosher salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- ¼ cup olive oil
- 1 orange
Instructions
For the Cherries Jubilee:
- In a large sauté pan melt the butter over medium-high heat until sizzling.
- Add the brown sugar, cook, stirring constantly until starting to caramelize (1-2 minutes)
- Add the cherries and cook, stirring constantly, until beginning to soften (3-5 minutes).
- Remove from heat, sprinkle in the spice blend and slowly add the bourbon. Return to the heat and cook until most of the liquid has evaporated and the sauce has thickened.
- Serve over vanilla ice cream, as a topping for crepes or pancakes, with roasted pork tenderloin, or as a garnish for the Maker’s 46 Manhattan.
For the Roasted Pork Tenderloin:
- Whisk all ingredients besides the pork and orange together and coat the pork, let marinate in a ziplock bag for 2 hours, up to overnight.
- Preheat oven to 400 degrees.
- In an oven-safe sauté pan over medium, add 1 tablespoon cooking oil of choice. Remove pork from bag and sear on all sides until light brown.
- Squeeze orange into pan then place in the oven and let it cook for appx 20 minutes until the internal temperature is 145 degrees F.
- Let the pork rest for a minimum of 5 minutes before slicing the pork across the grain.
