Bourbon Pecan Pork Roast Recipes

APPLE BOURBON GRAVY WITH PORK LOIN ROAST

Steps:

• 1. To make the Pork Roast-PREHEAT OVEN TO 450 DEGREES F. Combine all of the spices in a small bowl then sprinkle liberally over the entire roast. Spray a shallow baking pan with non stick cooking spray, add roast and roast for 15 minutes. This locks in the moistness. LOWER TEMPERATURE to 275 degrees F. and continue to roast for 1 hour and 30 minutes or until internal temperature reaches 155 degrees F. when tested with a meat thermometer. Remove from oven and allow to rest about 15 minutes, temperature will continue to rise to about 165 degrees F. Then carve, I prefer using an electric knife for easier carving.
• 2. Blend the 3 marinade ingredients together until the sugar dissolves, & set aside till needed.To Make the gravy. In a medium size sauce pan, melt the butter.
• 3. Add in the flour, and stir until flour blend together with the melted butter, making a thick paste like consistency.
• 4. Whisk the paste mixture together.
• 5. Add in the Apple Bourbon marinade
• 6. Whisk briskly to eliminate any lumps, and continue to stir over medium high heat.
• 7. Add in the steak seasoning and chive if desired. Taste first, and add spice according to taste buds.
• 8. Serve with your favorite Roast or poultry, great over mashed potatoes too. NOTE: THERE IS NO REASON TO BE INTIMIDATED WHEN MAKING THIS SIMPLE EASY TASTY AND DELICIOUS GRAVY if you follow the easy step by step instructions.

BOURBON PORK ROAST

Steps:

• Place the pork roast fat side up in a roaster.
• Rub the roast with lemon juice.
• Mix together the brown sugar, flour, paprika and salt.
• Rub this mixture all over the roast.
• Generously sprinkle with ground black pepper.
• Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
• Place a bay leaf in the pan and sprinkle the roast with parsley.
• Baste heavily and often.
• After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
• Bake approximately 2 1/2 hours or 45 minutes per pound.

BOURBON PECAN PORK ROAST

Steps:

• Heat oven to 325°F.
• Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides.
• Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
• Cook 30 minutes.
• Meanwhile, add the pecans to the oil in the frying pan, cook over medium heat 1 minute and remove.
• Combine the bourbon, sugar and 1/4 tsp salt.
• Add to the frying pan and boil until the sugar dissolves and bourbon reduces slightly, 1 to 2 minutes.
• After the meat has cooked 30 minutes, begin basting with the bourbon sauce.
• Cook until a meat thermometer stuck in the center reaches 160°F, about 30 more minutes.
• Five minutes before the meat is done, sprinkle with pecans.

BOURBON PECANS

Steps:

• Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
• Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
• Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
• Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.

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).

APRICOT AND PECAN-STUFFED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F.
• Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
• Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
• Process until mixture is finely chopped, but not smooth.
• To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
• Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
• Repeat with other roast half.
• Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
• Spread apricot mixture evenly over pork.
• Roll each half, jellyroll fashion, starting with long side.
• Secure with string.
• Place both rolls, seam side down, in a shallow roasting pan.
• Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
• Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
• Remove from heat.
• Carefully ignite bourbon mixture with a long match.
• When flames die, pour over rolls.
• Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
• Remove pork from pan and keep warm; reserve drippings.
• Pour reserved drippings in a small saucepan.
• Add cream and remaining salt.
• Cook over medium-high heat, stirring constantly, until slightly thickened.
• Slice pork and serve with sauce.