Bourbon Pecan Pork Roast
Elevate your dinner table with the rich and flavorful Bourbon Pecan Pork Roast, a show-stopping centerpiece perfect for any special occasion. This recipe combines the tender succulence of a perfectly seasoned boneless pork loin with the bold, caramel-like depth of a bourbon glaze. A hint of cinnamon and chopped pecans add warm, nutty undertones, while the tangy blend of honey, Dijon mustard, and balsamic vinegar balances the richness of the dish. Finished with a sprinkle of fresh thyme, this oven-roasted masterpiece offers a harmonious blend of sweet, savory, and smoky flavors. Easily prepared in just 15 minutes of hands-on prep time, this impressive dish is ideal for family celebrations or holiday feasts. Serve with the luscious pan sauce for a truly unforgettable dining experience!
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Recipe Information
Ingredients
- 3 lbs boneless pork loin roast
- 2 tsp salt
- 1 tsp black pepper
- 0.5 tsp ground cinnamon
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 0.5 cup bourbon
- 0.25 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 0.5 cup pecans, roughly chopped
- 1 tbsp fresh thyme, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the pork loin roast with salt, pepper, and ground cinnamon, rubbing the spices evenly over the surface.
In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Remove the pork and set it aside.
Reduce the heat to medium and add butter to the skillet. Once melted, sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
Carefully deglaze the pan by adding the bourbon. Stir to scrape up any browned bits at the bottom of the pan and let the bourbon simmer for about 2 minutes, reducing slightly.
Stir in the honey, Dijon mustard, and balsamic vinegar, then return the pork to the skillet, spooning some of the sauce over the meat.
Transfer the skillet to the preheated oven, and roast the pork uncovered for 45-50 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the bourbon glaze every 15 minutes during roasting.
In the last 10 minutes of cooking, sprinkle the chopped pecans over the top of the pork to toast lightly in the oven.
Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 10 minutes to lock in the juices.
Slice the pork and serve it with the sauce from the pan, garnished with fresh thyme.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 11.7 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
