Bourbon Roasted Pork Loin
- 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
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.