Tennessee Pork Loin with Whiskey Brown Sugar and Mustard
Succulent, savory, and kissed with a touch of Southern charm, this Tennessee Pork Loin with Whiskey Brown Sugar and Mustard is a standout dish that dazzles both in flavor and texture. Tender pork loin is marinated in a rich blend of whiskey, brown sugar, Dijon and whole grain mustards, apple cider vinegar, and aromatic spices, creating a perfect harmony of smoky, sweet, and tangy notes. The marinade not only infuses deep, bold flavors but also ensures the pork stays juicy and moist. After being seared to golden perfection and roasted to tender doneness, the pork is basted with its caramelized marinade for a glossy finish. Serve this crowd-pleasing centerpiece with roasted vegetables or classic Southern sides, and watch it become a family favorite. Perfect for special dinners or weekend gatherings, this recipe highlights bold flavors that celebrate the warmth of Southern cooking.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 0.25 cups whiskey
- 0.5 cups brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
Instructions
In a medium bowl, whisk together the whiskey, brown sugar, Dijon mustard, whole grain mustard, apple cider vinegar, soy sauce, olive oil, minced garlic, smoked paprika, kosher salt, and black pepper until fully combined.
Place the pork loin in a resealable plastic bag or shallow dish, then pour the marinade over the meat. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
Preheat your oven to 375°F (190°C). Remove the pork loin from the marinade and set the marinade aside. Pat the pork dry with paper towels and allow it to come to room temperature for about 20 minutes.
In a large oven-safe skillet or roasting pan over medium-high heat, sear the pork loin on all sides until golden brown, about 4 minutes per side.
Brush the reserved marinade over the pork loin and transfer the skillet or roasting pan to the preheated oven. Roast the pork for 60 minutes, basting with the marinade every 15 minutes.
Check the internal temperature of the pork loin using a meat thermometer. It should reach 145°F (63°C) for a perfect juicy roast. Once done, remove it from the oven and loosely tent it with aluminum foil. Let it rest for 10 minutes before slicing.
Serve the pork slices with the caramelized pan juices drizzled on top. Pair with mashed potatoes, roasted vegetables, or your favorite Southern sides for a complete meal.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 19.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 745 mg | 16% | |
*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.
