Bourbon Pork Roast
Elevate your next dinner gathering with this show-stopping Bourbon Pork Roast, a succulent centerpiece rich with bold, smoky flavors. This recipe combines a tender, juicy pork loin with a luxurious bourbon marinade infused with brown sugar, Dijon mustard, fresh garlic, and aromatic rosemary, creating a perfect balance of sweetness and tang. Slow-roasted to perfection and finished with a glossy bourbon glaze, this dish is ideal for both holiday feasts and intimate weeknight dinners. The easy-to-follow instructions include marinating the pork overnight for maximum flavor, searing it to golden perfection, and roasting it to achieve a mouthwatering caramelized crust. Serve this Bourbon Pork Roast with roasted vegetables or creamy mashed potatoes for a hearty, comforting meal that will have everyone coming back for seconds. Perfect for dinner parties, this recipe is a celebration of southern-inspired flavors with a modern twist!
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Recipe Information
Ingredients
- 3 lbs Pork loin roast
- 1.5 cups Bourbon
- 0.5 cups Brown sugar, packed
- 0.25 cups Apple cider vinegar
- 0.25 cups Soy sauce
- 4 cloves Fresh garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 1 teaspoons Smoked paprika
- 2 teaspoons Salt
- 1 teaspoons Black pepper, freshly ground
- 2 teaspoons Fresh rosemary, chopped
- 1 cup Chicken stock
Instructions
In a medium bowl, combine the bourbon, brown sugar, apple cider vinegar, soy sauce, minced garlic, Dijon mustard, olive oil, smoked paprika, salt, black pepper, and fresh rosemary. Whisk until fully blended to create the marinade.
Place the pork loin roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag (or cover the dish tightly with plastic wrap) and refrigerate for at least 4 hours or overnight for best flavor.
Preheat your oven to 325°F (165°C).
Remove the pork roast from the marinade, allowing any excess liquid to drip off. Reserve the marinade in a small saucepan. Pat the pork dry with paper towels.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add a drizzle of olive oil and sear the pork roast on all sides until browned (about 2-3 minutes per side).
Transfer the skillet or Dutch oven with the pork roast to the preheated oven. Roast for about 1.5 to 2 hours, or until the internal temperature of the pork reaches 145°F (62.8°C).
While the pork is roasting, place the reserved marinade over medium-high heat on the stovetop. Add the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. This will be your glaze.
Once the pork roast is done, remove it from the oven and brush it generously with the prepared bourbon glaze. Let the roast rest for 10-15 minutes before slicing.
Slice the pork loin into thick medallions and serve with the remaining bourbon glaze drizzled on top. Pair with your choice of side dishes for a complete meal.
Nutrition Facts
Calories |
4855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 8593 mg | 374% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 98.0 g | ||
| Protein | 374.6 g | 749% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6269 mg | 133% | |
*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.
