Bourbon Brown Sugar Pork Loin

Pork Loin Roast

There are a few food and drink words that perk each of us up, and generate an about pavlovian reply. One of those words for my lamb acquaintance Catherine is bourbon, and I ’ megabyte surely planning to make this for her following time she comes over .

Marinating the Pork Loin

You do not have to let the pork barrel loin marinade over nox, but you will be rewarded with more tender meat, thanks to the brine-like quality of the marinade, with the soy sauce and the brown carbohydrate. It will besides let the pork arrive infused with all of the flavors a bit more profoundly. If you don ’ t have time, no worries, you will get a cover girl and flavorful crust on the hale thing .

Cooking Pork Loin

Cooking pork loin is reasonably laughably easy. You don ’ metric ton even have to sear this one ; the sugar in the marinade allows the outside to caramelize proper up. Roast the pork on the baking plane or pan until an inner kernel thermometer registers 145ºF .

What to Do with Leftover Pork Loin Roast

A pork barrel loin knock is a versatile thing. Some leftover slices of this would be terrific in this Banh Mi sandwich ( one of my kin ’ s all time darling sandwiches ). Or perfect for some stimulate fried rice. Leftover pork loin is a terrific thing to have in the electric refrigerator, and you can never have excessively many pork loin recipes.

Reading: Bourbon Brown Sugar Pork Loin

here ’ s the most important thing to remember. Cover your rim baking sheet with foil. Cover the whole dang matter, wrapping the foil up and over the edges. The marinade will give your pork barrel a cover girl brown crust, but the part that stays on the pan will probably burn. And that is not a playfulness thing to clean off a pan .

What to Serve with Bourbon Brown Sugar Pork Loin

I served these with fried green tomatoes ( recipe coming ) —also a southern delicacy, like my supporter Catherine, and Pineapple Mint Jalapeno Salsa, which is think we can all agree is pretty gorgeous. This, plus a little salad with feta. Or serve it with Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado or Romaine and Slivered Kale Salad with Lemon Dressing. besides Crispy Sauteed Potatoes .

A delightful, profoundly flavored, bourbon-infused marinade infuses this tender pork barrel loin with tons of relish .Tweet This

binding to Catherine for a securities and exchange commission. I might have to do a reprise of this Banana Bread Pudding for dessert, which I created for her fiftieth birthday. If I ’ m going to go all in, and that is pretty much my nonpayment submit of being, then I will besides make her a pitcher of Mint Julep Sweet Tea .
And then she will be my will slave for life. All character of my victor plan. mwah hah hour angle .

Other Easy Pork Recipes:

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Bourbon Brown Sugar Pork Loin

A delicious, profoundly flavored, bourbon-infused marinade infuses this attendant pork loin with tons of relish .

Yield:

People

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Ingredients

¼ cup bourbon
¼ cup dark embrown boodle
¼ cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
2 teaspoons minced fresh thyme
bracing pepper to taste
1 to 2 pounds pork tenderloin

Directions

In a small pot or a microwave-safe bowl combine the bourbon, brown sugar, soy sauce sauce. Heat over low heat for a few minutes, stirring often, until the brown sugar is dissolved – or do this in the microwave, working in 20-second bursts. Stir in the Worcestershire sauce, lemon juice, thyme and pepper. Allow to cool wholly .
home the marinade in a large uncompromising zip up top udder or a container big enough to hold the kernel. Add the marinade and turn the pork barrel to coat well. Cover, and seat in the electric refrigerator to marinate overnight, or at least 6 hours .
Preheat the oven to 425ºF. Cover a rimmed bake sheet or a bake pan with hydrofoil, wrapping it well to enclose the whole pan ( see recipe intro ). Place the pork on the bake plane or pan, and roast for about 15 to 30 minutes ( it actually depends on the thickness of the pork loin ), until a kernel thermometer registers 145ºF. If you have the dip, baste it after 10 minutes with any extra marinade. Let the pork barrel sit down on a cutting circuit board for 10 minutes before slicing it .