Bourbon Pork Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 4-41/2 lb. pork lion
Marinade:
1/4 c. olive oil
3T soy sauce
1 T Worcestershire Sauce
1 tsp. ginger
2 T orange juice
3 crushed garlic bulbs
2 T Dijon mustard
2 sprigs chopped rosemary
4 chopped shallots
Sauce add:
1/4 c o.j.
2 T Bourbon
2 T cornstarch
2 T red current jelly
3 large poataoes , cut in 1/8ths
4 large carrots, cut in 1 1/2" peices
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Directions: |
Directions:Combine all marinade ingredients. Pour over roast in either a glass baking dish or plastic bag. Turn roast to make sure all is covered. Refrigerate for several hours(best overnight) turning several times while marinating. Pre heat oven to 350º. Pour off most of the marinade into a small sauce pan.Place vegetables around the roast. Season vegetables with kosher salt and pepper and paprika. Roast uncovered approximately one hour or until the meat thermometer reads 145º in several places. While roast is cooking, make sauce. Add the o.j. and jelly and cook until dissolved. Mix the Bourbon and the cornstarch in a small dish. Bring the marinade mixture to a full boil. Add the burbon mixture and cook until the cornstarch is fully cooked, stirring constantly. Sauce will return to it dark brown color when cornstarch is fully cooked and thick. Turn off heat until roast is done. Put cooked roast on a board with a well around it. Allow roast to rest for approximately 5 minuets. Add the juice from the roasting pan to the sauce. Slice the roast in 3/4" slices and add that juice from the sliced roast to the sauce. Place vegetables around the roast. Heat the sauce to marry the ingredients. Put a stream of sauce over the sliced roast and serve the rest on the side. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1hour plus 1 hour roasting time |
Personal
Notes: |
Personal
Notes: Best to marinade overnight or longer.
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