Bourbon Pork Roast

Bourbon Pork Roast

1 3 to 5 pound pork loin roast
2 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons black pepper
3 tablespoons brown sugar
2 1/2 cups chicken stock, divided
3 tablespoons butter
2 tablespoon flour
3 tablespoon bourbon
Browning sauce (optional)

Preheat oven to 450 degrees. Drizzle pork with olive oil. Mix together salt, pepper, and brown sugar and rub it all over the roast. Place roast fat side down in a roasting pan and roast for 15 to 20 minutes. Pour 1 1/2 cups chicken stock in the bottom of the pan and turn down heat to 325 degrees. Roast another 30 to 60 minutes or until the internal temperature reaches 145 or 150 degrees. Remove from the oven, cover with foil and let rest for 5 to 10 minutes before slicing.

While roast is resting heat butter in a saucepan. Whisk in flour and cook for a minute or two stirring constantly. Add pan juices from roast into a saucepan, along with bourbon, and remaining 1 cup chicken stock. Bring mixture to a boil, whisking often until it gets thick. If too thick add more stock or a little water. Add a teaspoon of browning sauce if you like to richen flavor and color. Taste to see if salt and pepper is needed. Serve bourbon gravy over sliced pork.

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