Fall is here! After a brutal summer in Nashville I’m welcoming fall comfort food with open arms. First up for us? This fantastic pork roast.
I got the recipe for the marinade from Southern Living; for the actual cooking method I consulted StartCooking.com. This turned out great!
This marinates for at least 12 hours, so it’s great to get going the night before.
Bourbon marinated pork roast
- 1/2 cup bourbon
- 1/4 cup Worcestershire sauce
- 1/4 cup water
- 1/4 cup canola oil
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 2 tablespoons ground black pepper
- 1 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- Pork tenderloin
- Combine soy sauce through ground ginger in a large zip-top bag or a shallow container; carefully drop in pork and seal or cover and put in the fridge; let it sit at least 12 hours
- Preheat oven to 450F; remove pork and discard marinade; sprinkle pork with salt and place in dutch oven or on roasting rack, fat side up
- Roast at 450F for ten minutes, then 250F for another 50-80 minutes until a meat thermometer measures 160; let the meat rest for 15 minutes before slicing.
We had this with almost no-knead bread and roasted broccoli. Yum. Happy fall!
This sounds delicious!
I’ve got some pork tenderloins in the freezer that we need to eat before I go vegetarian. This looks promising! And we all know that cooking with bourbon is never a bad thing.
Oooh, this sounds good! I love bourbon. It has accompanied to many UT football games!!!;)