Bourbon Basted Pork Loin Recipes

PORK TENDERLOIN IN BOURBON

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

BOURBON BASTED PORK LOIN

Steps:

• Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.
• Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
• Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.
• Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.

PAN ROASTED PORK LOIN WITH BOURBON-PAPRIKA AND MUSTARD BRINE

Steps:

• Preheat oven to 400 degrees. In a shallow bowl, mix together all ingredients. Add the pork loin and let marinate overnight. Transfer the pork to a hot heavy-bottomed skillet and saute until browned, about 5 minutes. Transfer the pan to oven and finish cooking for 4 minutes. Serve with vinegar based cole slaw or honey mustard and crusty rolls.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.

PORK TENDERLOIN MARINADE/BASTING SAUCE

Steps:

• Combine all ingredients in small saucepan over medium low heat.
• Reserve half of sauce to serve with pork at the table.
• If using as a marinade, cool remaining half of sauce completely and marinade pork for at least an hour or overnight.
• If using as basting sauce, bake or grill pork and baste frequently with sauce.

PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE

Steps:

• In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
• Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
• Preheat the oven to 450ºF.
• Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it's a pain to wash.
• For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
• For chops: Place pork chops on a baking sheet.
• Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.

BOURBON-MARINATED PORK TENDERLOIN

Steps:

• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.

BUTTER-BASTED PORK LOIN WITH STUFFING CRUST & CHEESY POLENTA

Steps:

• First, make the stuffing crust, as this will keep. Heat oven to 140C/120C fan/gas 1. Place the slices of bread on a baking sheet, drizzle with the rapeseed oil and dust with the cayenne pepper. Bake in the oven until the bread is completely dry and browned just a little - this will take about 20 mins. Remove from the oven and rub with the garlic cloves while still warm. Use a whole clove on each slice, or half if you have small slices. Leave the toasted slices to cool, then put them in a food processor and blitz to rough but not too big breadcrumbs. Empty the crumbs into a mixing bowl and add the dried sage and onion, the parsley and a good pinch of sea salt. Mix together, then set aside in an airtight container. Can be made up to 2 days ahead without the parsley (see tip, below left).
• Turn down the oven to 120C/100C fan/ gas ½. Score the layer of fat on the pork with a sharp knife, working diagonally along the length, then score again in the opposite direction. Tie the loin with butcher's string to help keep its shape and cook evenly. Heat the rapeseed oil in an ovenproof frying pan and add the pork, fat-side down. Sear and brown the top layer of fat, then turn the pork over and throw in the butter, garlic, rosemary, thyme, pepper and 2 tsp table salt. Once the butter has melted, add the lemon zest and juice to create a fragrant cooking liquor. Roll the pork around in the buttery juices and baste so that it is well coated.
• Place the pan with the pork in the oven and set your timer for 1 hr 15 mins. Baste the meat with the buttery juices every 15 mins. At the end of the cooking time, test the thickest part of the pork with a digital thermometer - it should read 70C when ready. If the meat hasn't reached the temperature, return it to the oven for 5 mins, then check again. Once the pork is cooked, remove from the oven and leave to rest for 10 mins. If you don't have a digital thermometer, cook the pork for 1 hr 20 mins.
• While the pork is resting, pour the milk for the polenta into a saucepan and bring to the boil. Whisk in the polenta and cook over a medium heat until thickened, following pack instructions - it needs to be the texture of creamy mash. If your polenta is too thick, add a little more milk to loosen it. When it is ready, remove from the heat and whisk in the butter, Parmesan, lemon zest, truffle oil, fresh truffle (if using), salt and the cayenne to taste. Pour into a serving bowl and sprinkle over the chives.
• Untie the rested pork loin and give it a final baste with the cooking liquor. Tip the crust into a roasting tin, then roll the pork loin in it, making sure it gets a good covering. Thickly slice the pork and serve with the soft polenta, Romanesco or broccoli sprinkled with toasted hazelnuts, and the buttery juices.