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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
•3 pounds boned rolled pork loin
•1/2 teaspoon pepper
•2 tablespoons spicy brown mustard
•1 cup apple juice
•1/4 cup Kentucky bourbon
•1 1/4 cups plus 1/2 cup chicken broth, divided
•1/2 cup half-and-half
•5 tablespoons all-purpose flour
•1/2 teaspoon salt
Rub the pork with the pepper and place in a medium roasting pan. Mix the mustard, apple juice and bourbon until smooth. Brush the pork with the mixture and let stand for 30 minutes at room temperature. While it rests, preheat the oven to 425 degrees. Baste the pork with the bourbon mixture again, and place the pork in the preheated oven for 45 minutes or until the pork reaches an internal temperature of 150 degrees.
To make the sauce: Deglaze the roasting pan with the remaining bourbon mixture; then pour the deglazing mixture into a saucepan and boil for 2 minutes. Stir in the 1 1/4 cups chicken broth and the half-and-half. Mix the 1/2 cup broth with the flour and salt, add the flour mixture to the saucepan and mix. Cook over medium heat until the mixture thickens.
Slice the pork and serve with mashed potatoes and the apple-bourbon sauce.
Makes 6 servings.
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PORK TENDERLOIN IN SPICED APPLE BOURBON SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
•3 pounds boned rolled pork loin
•1/2 teaspoon pepper
•2 tablespoons spicy brown mustard
•1 cup apple juice
•1/4 cup Kentucky bourbon
•1 1/4 cups plus 1/2 cup chicken broth, divided
•1/2 cup half-and-half
•5 tablespoons all-purpose flour
•1/2 teaspoon salt
Rub the pork with the pepper and place in a medium roasting pan. Mix the mustard, apple juice and bourbon until smooth. Brush the pork with the mixture and let stand for 30 minutes at room temperature. While it rests, preheat the oven to 425 degrees. Baste the pork with the bourbon mixture again, and place the pork in the preheated oven for 45 minutes or until the pork reaches an internal temperature of 150 degrees.
To make the sauce: Deglaze the roasting pan with the remaining bourbon mixture; then pour the deglazing mixture into a saucepan and boil for 2 minutes. Stir in the 1 1/4 cups chicken broth and the half-and-half. Mix the 1/2 cup broth with the flour and salt, add the flour mixture to the saucepan and mix. Cook over medium heat until the mixture thickens.
Slice the pork and serve with mashed potatoes and the apple-bourbon sauce.
Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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