Bourbon-Roasted Pork Loin Recipe | Yummly

Bourbon-roasted Pork Loin

PARADE MAGAZINE(4)
Janice R.: "Really yummy. Marinated for 2 days. Cooked at 350…" Read More
11Ingredients
75Minutes
530Calories
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Ingredients

US|METRIC
  • 3 pounds boneless pork loin roast (at close to room temperature)
  • 1/4 cup bourbon
  • 1/4 cup grainy mustard (preferably French, such as Maille)
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1 teaspoon Sriracha
  • freshly ground pepper (to taste)
  • 2 tablespoons olive oil
  • 2 onions (medium, thinly sliced)
  • 2 apples (such as Gala or Fuji, unpeeled, cored and cut into 6 pieces each)
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    NutritionView More

    530Calories
    Sodium26% DV630mg
    Fat35% DV23g
    Protein96% DV49g
    Carbs8% DV23g
    Fiber12% DV3g
    Calories530Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol145mg48%
    Sodium630mg26%
    Potassium970mg28%
    Protein49g96%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber3g12%
    Sugars17g34%
    Vitamin A2%
    Vitamin C10%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Fhfgf 19 days ago
    This recipe is delicious
    Janice R. 2 months ago
    Really yummy. Marinated for 2 days. Cooked at 350 and used a meat thermometer. It was tender and juicy. I’d definitely make this again. Maybe a sprinkle of cinnamon?
    nancy Francione 6 months ago
    The only change is bake at 350 degrees other than that it was delicious
    Stacy J. 8 months ago
    Sadly, the meat was tough. I dropped the temperature a little and used a thermometer but the meat was tough. Marinade didn’t penetrate at all, after 8 hours. The apple, onions and jus was fantastic! I would probably triple all of that. I’m going to try the meat again but I will Sous Vide it so the meat is much more tender. I really like the idea of the recipe but pork was tough and pale, not at all like the photo. I had to torch it to make the presentation better. I’m not sure why my recipe failed but I want to rework it.
    Verna Ray 8 months ago
    Easy and Really delicious!

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