Save This cherry bourbon glazed pork pasta bowl transforms ordinary pasta night into a sophisticated dinner experience. The combination of sweet cherries, rich bourbon, and tender pork creates a complex flavor profile that feels restaurant-worthy while being completely achievable at home.
I created this recipe after receiving a gift of bourbon from a friend who knows I love experimenting in the kitchen. What started as a simple glaze for pork chops evolved into this complete pasta dish that my husband now requests whenever we have guests to impress.
Ingredients
- 1 lb pork tenderloin trimmed and sliced into thin strips: Choose pork that has good marbling for the most tender result.
- 1 cup pitted sweet cherries: Fresh or frozen work equally well. They provide natural sweetness and beautiful color to the dish.
- 1/3 cup bourbon: Adds depth and complexity. Even if you're not a bourbon drinker, it mellows beautifully when cooked.
- 1/4 cup balsamic vinegar: Brings acidity to balance the sweet elements. Look for a good quality one that's slightly thick.
- 2 tbsp honey: Local honey adds wonderful floral notes that complement the cherries.
- 1 tbsp soy sauce: Introduces umami depth. Use low sodium if you're watching salt intake.
- 1 tsp Dijon mustard: Acts as an emulsifier and adds subtle tanginess.
- 12 oz penne or rigatoni pasta: The ridges and tubes capture the glaze perfectly.
- Red bell pepper and red onion: Add sweetness, color and texture contrast.
- Baby spinach: Wilts beautifully into the hot pasta adding nutrition and a pop of green.
- Fresh basil for garnish: Brightens the entire dish with its aromatic finish.
Instructions
- Prepare the Pasta:
- Cook your pasta in heavily salted water until al dente, about 1 minute less than package directions. This slight undercooking ensures the pasta will finish perfectly when tossed with the sauce. Reserve half a cup of starchy pasta water before draining this secret ingredient helps bind the sauce to the pasta.
- Cook the Pork:
- Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add the seasoned pork strips in a single layer, being careful not to overcrowd the pan which would cause steaming instead of browning. Cook for 4 to 6 minutes, turning occasionally until each piece develops a golden crust while remaining tender inside. The caramelization adds tremendous flavor to the final dish.
- Create the Cherry Bourbon Glaze:
- Using the same skillet with all those flavorful pork bits, add the cherries, bourbon, balsamic vinegar, honey, soy sauce, Dijon, and chili flakes. As the mixture comes to a simmer, you'll notice the alcohol aroma dissipating and the cherries beginning to soften and release their juices. Gently press on the cherries with your spoon to help them break down. The sauce should reduce and thicken slightly, coating the back of a spoon when ready.
- Combine Pork and Glaze:
- Return the cooked pork to the skillet, using tongs to ensure each piece gets thoroughly coated in the glossy glaze. Allow the pork to simmer gently in the sauce for 2 to 3 minutes, which helps the meat absorb the flavors while remaining juicy. The sauce should cling beautifully to each piece.
- Prepare the Vegetables:
- In a separate large pan, quickly sauté the bell pepper and red onion just until they begin to soften but still maintain some crispness. Add the spinach at the very end, stirring just until it wilts but remains bright green. This quick cooking preserves the vegetables' vibrant colors and nutritional value.
- Bring Everything Together:
- Add your cooked pasta directly to the pork and glaze mixture, followed by the sautéed vegetables. Drizzle in some of the reserved pasta water, which helps extend the sauce and bind everything together through its starchy content. Gently toss everything over low heat until each pasta piece is lightly coated in the glossy sauce and all components are evenly distributed.
Save The cherries are truly the star ingredient in this recipe. I discovered their magical pairing with bourbon during a summer when our cherry tree produced more fruit than we could handle. The natural sweetness of ripe cherries creates a complex sauce that tastes like it took hours to develop, even though it comes together in minutes.
Make-Ahead Tips
This dish reheats beautifully, making it perfect for meal prep. Store the pasta, vegetables, and pork mixture separately for best results. When ready to serve, warm the pork and sauce in a skillet, then add the pasta with a splash of water or broth to loosen the sauce. Add vegetables last to maintain their texture and color. Complete portions will keep in the refrigerator for up to 3 days.
Ingredient Substitutions
No cherries available? Substitute with cranberries or blackberries for a different but equally delicious flavor profile. The tartness of cranberries pairs wonderfully with the bourbon.
For a non-alcoholic version, replace the bourbon with apple juice plus 1 tablespoon of apple cider vinegar to mimic the complexity.
Turkey tenderloin or chicken thighs work beautifully in place of pork for those who prefer different proteins.
Serving Suggestions
Serve this pasta in wide, shallow bowls to showcase all the colorful components. A simple green salad dressed with lemon vinaigrette makes the perfect accompaniment, cutting through the richness of the dish.
For an elegant dinner party, start with a light appetizer like bruschetta and end with a simple dessert like vanilla ice cream topped with fresh cherries macerated in a touch of the same bourbon used in the main course.
Seasonal Adaptations
Summer version Use fresh cherries at the height of the season and add fresh corn kernels for sweetness and texture.
Fall version Add diced butternut squash to the vegetable mix and garnish with toasted pumpkin seeds.
Winter version Use frozen cherries and add hearty greens like kale instead of spinach for a more substantial dish.
Save This cherry bourbon glazed pork pasta has become my signature dish for gatherings where I want to impress without spending the entire evening in the kitchen. The combination of familiar pasta with the unexpected cherry bourbon glaze always generates compliments and recipe requests. I hope it becomes a favorite in your home as well!
Recipe FAQ
- → What kind of pork works best?
Pork tenderloin is ideal for its tenderness and quick cooking, but pork loin or boneless chops can also be used if sliced thinly.
- → Can I substitute another protein?
Yes, chicken breast or tofu work well as alternatives; adjust cooking times for different proteins as needed.
- → Which pasta shapes are recommended?
Penne or rigatoni hold up well with the sauce and vegetables, but farfalle or fusilli are good substitutes for similar texture.
- → How can I make it gluten-free?
Use gluten-free pasta and tamari instead of soy sauce to ensure the dish is gluten-free while maintaining the original flavors.
- → Is there a way to make it alcohol-free?
Replace bourbon with apple juice or cherry juice for a similar sweetness and depth, omitting alcohol entirely if desired.