Whiskey Caramel Pork Tenderloin

Don’t just limit your caramel to ice cream of coffee. Below is an incredible Pork Tenderloin with a caramel glaze This recipe works excellent for a pork tenderloin or (because our farmer friends run out quickly) pork chops.

We don’t have a ton of prep time when we’re in the middle of our busy farm season, so I let the caramel do the work. This recipe is quick, easy, and friggin’ delicious. Crispy on the outside, juicy and tender on the inside, it’s guaranteed to please!







  • 1 or 2 1/2 pound pork tenderloins or pork chops

  • 1 tablespoon oil

  • 1-2 cloves minced or pressed garlic

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1-2 tbsp Goat Milk Caramel


  1. Preheat oven to 400 degrees and lightly grease a large baking pan or casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.

  2. Rub salt & pepper over the tenderloin, patting it onto the surface of the meat on all sides. Then either pierce the tenderloin and insert minced cloves throughout or rub pressed garlic over the tenderloin (I use this press). Place in prepared baking dish and drizzle caramel sauce over the top.

  3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).

  4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

Recipe Notes

This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin OR you can double or even triple the ingredients for the seasonings and serve a LOT of people with very large tenderloins.