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Bourbon Tenderloin and Horseradish Dip

Bourbon Tenderloin and Horseradish Dip

Prep Time:
15 mins
Cook Time:
25 mins
Servings:
10

This pork tenderloin is bringing some serious Kentucky flavor! We poke the pork all over, coat it generously with Pappy Dan Sprinkles Smoky Barrel BBQ, and let it chill so the seasoning can rehydrate on the surface and build even more flavor. Made with real smoke from 15-year Pappy Van Winkle bourbon barrels, Pappy Dan Sprinkles brings deep smoky BBQ flavor, subtle sweetness, and charred-oak character that works Dan-Good with pork. Then we take it over the top with a cool, creamy horseradish sauce made with Dan-O’s Dips French Onion for savory onion and garlic flavor with just the right horseradish bite. Smoky, creamy, tangy, and loaded with Kentucky flavor!

Ingredients

  • 4 tbsp Pappy Dan Sprinkles Smoky Barrel BBQ, divided
  • 1 packet Dan-O’s Dips French Onion
  • 3 pork tenderloins, approximately 1½ lb each
  • 1 cup buttermilk
  • 1 cup Duke’s mayonnaise
  • 8 oz sour cream
  • 4 oz prepared horseradish

Preparation Instructions

  1. Prepare the Pork: Using a fork, poke holes all over the pork tenderloins. Coat the tenderloins evenly with 3 tbsp total Pappy Dan Sprinkles Smoky Barrel BBQ, about 1 tbsp per tenderloin.
  2. Marinate the Pork: Wrap each seasoned tenderloin tightly in plastic wrap and refrigerate for about 1½ hours. As the pork rests, moisture from the meat helps rehydrate the seasoning and build flavor on the surface.
  3. Make the Horseradish Sauce: In a bowl, whisk together the buttermilk and mayonnaise. Stir in the sour cream, prepared horseradish, Dan-O’s Dips French Onion, and the remaining 1 tbsp Pappy Dan Sprinkles Smoky Barrel BBQ until smooth and well combined.
  4. Chill the Sauce: Cover and refrigerate the horseradish sauce for about 1 hour to let the flavors come together.
  5. Roast the Pork: Preheat the oven to 425°F. Remove the tenderloins from the plastic wrap and place them on a baking sheet or roasting pan. Roast for 20–25 minutes, or until the thickest part of each tenderloin reaches an internal temperature of 145°F.
  6. Rest and Slice: Remove the pork from the oven and let it rest for 5 minutes before slicing. This helps keep the tenderloin juicy while the meat finishes resting.
  7. Serve: Slice the pork tenderloin and serve with the chilled French onion horseradish sauce. Yum Yum Get Ya Sum!
Dinner Smoky Barrel BBQ Pork

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