Bourbon Braised Pork Loin Recipes

APPLE BOURBON BRAISED PORK RECIPE

Steps:

• Preheat oven to 350 degrees.
• Season pork liberally with salt and pepper. Sear all sides of pork well in a heavy dutch oven or other heavy oven-safe cooking vessel. Remove and set aside.
• Add onions to same pan and cook until translucent, approximately 3 minutes. Add garlic and cook another 1 minute. Remove pan from heat and add sherry. Return to heat and stir with a long handled spoon, making sure to scrape off any bits on the bottom of the pan. Add apples and all spices. Stir well to combine.
• Remove from heat, stir in bourbon and return pork to pan, nestling the meat down into the veggies and apples. Pour in chicken stock until pork is covered about half way. Cover and bake for approximately 35 minutes or until meat is tender and internal temp is at least 165 degrees.
• Remove pork from pan and cover loosely with foil. If necessary, return pan to heat and add a bit more sherry and bourbon to achieve desired consistency for topping meat.
• Slice, top with apple mixture and enjoy!

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.

BOURBON BRAISED PORK LOIN

Steps:

• Mix brown sugar with bourbon. Set aside for 10-15 minutes until sugar is dissolved. Set oven to 375 Cut the pork loin into slices approximately 1.5-2 inches thick (a 2 lb pork loin should yield about 4 cuts) Cover both sides of each cut of pork with a liberal amount of your favorite pork rub Spray a pan (I recommend cast iron) with non-stick spray Over medium high heat, cook each side of the pork slices for approximately 3 minutes Once each side has been cooked, spoon the sugar-bourbon mix over the pork and continue cooking for one minute Pour chicken stock into pan and cover with tinfoil Place covered pan in oven and cook until pork is cooked through (about 35-45 minutes) When pork is cooked, remove cuts from pan Over medium heat, cook the remaining liquid in pan to reduce slightly Drizzle juice over the cooked pork or transfer to a dish for dipping (in my opinion the juice is one of the best parts) Serve (I served this with herbed long-grain wild rice and oven baked buttercup squash)

BRAISED SMOKED PORK SHANK IN BOURBON SAUCE RECIPE - (4/5)

Steps:

• In a 4- to 6-quart Dutch oven or large heavy pot with lid, heat 3 tablespoons oil over medium-high heat. Brown 1 shank, turning frequently, until well-browned on all sides, about 5 minutes. Transfer to a plate and repeat with remaining shank. Discard oil from pot, then add remaining 2 tablespoons oil and heat over medium-high heat until oil is hot but not smoking. Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 4 minutes. Add wine. Using a wooden spoon, scrape up browned bits from bottom of pot, then return shanks to pot. Reduce to a gentle simmer and cook, uncovered, until wine is reduced by half, about 45 minutes. Heat oven to 325º with rack in middle. Add broth and 1/2 cup bourbon to pot. Bring to a simmer, then cover and transfer to oven. Braise shanks until tender, about 1 1/2 hours. Transfer shanks to a plate and cover to keep warm. Strain cooking liquid into a bowl; discard all but 1½ cups. In a medium saucepan heat butter and flour over medium heat, whisking until butter is melted and mixture is combined. Add reserved cooking liquid and remaining 1/2 cup bourbon; whisk to combine. Bring mixture to a simmer; cook, whisking frequently, until sauce is slightly thickened, about 5 minutes. Serve shanks with sauce.

BOURBON BRAISED PORK CHOPS

Steps:

• Combine flour,salt and pepper,dredge chops in flour mixture.
• Brown on both sides in oil in a large skillet.
• Place an orange slice on each chop.
• Combine brown sugar,cornstarch and allspice in a small saucepan,gradually stir in water.
• Cook over medium heat,stirring constantly,until mixture thickens and comes to a boil.
• Cook 1 minute,stirring constantly.
• Remove from heat,stir in orange juice,bourbon and rasins.
• Spoon over pork chops.
• Cover,reduce heat and simmer 1 hour or until pork chops are tender,stirring occasionally.