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Bourbon Roasted Pork Loin


6 servings

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Bourbon Roasted Pork Loin 0 Picture


  • 3 lb boneless pork loin roast
  • 1/4 c bourbon
  • 1/4 c grainy mustard (preferably French such as Maille)
  • 2 T brown sugar
  • 2 T honey
  • 1 t fine sea salt
  • 1 t sriracha
  • Freshly ground black pepper
  • 2 T EVOO
  • 2 med onions, thinly s.iced
  • 2 apples (Gala or Fuji), unpeeled, cored & cut into 6 pieces



Step 1

Using sharp pairing knife, cut a shallow crosshatch pattern in the top layer of fat on pork loin taking care not to cut into the meat.

Mix bourbon, mustard, brown sugar, honey, sea salt, sriracha & pepper to taste. Rub over pork, covering all sides; set aside while oven preheats. (Or put it in a covered container & refrigerate up to 8 hrs; let stand at room temperature 30 min before cooking.)

Preheat oven to 400 with rack in center.

Heat 2 T oil in Dutch oven or other heavy high sided ovenproof casserole over med heat. Add the onions & apples. Season with salt & pepper. Cook stirring regularly, 10 min until onions are translucent & apples are starting to often. Center roast fat side up on top of apples & onions. Pour in any remaining rub & liquids that have accumulated.

Roast pork uncovered 45-55 min basting a couple of times until meat thermometer inserted into center registers 135-140. Let roast stand a few min before slicing & serving with onions, apples & pan juices.

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