Vanilla-Bourbon Marinated Pork Loin With Mashed Sweet Potato

Recipe Ingredients

2		Vanilla beans - split, scraped
1 teaspoon	5ml	Orange zest
1 teaspoon	5ml	Freshly-cracked black pepper
1 cup	160g / 5.6oz	Brown sugar
1 cup	237ml	Cider vinegar
2		Bay leaves
2 cups	474ml	Bourbon
1		Pork loin - (abt 6 lbs) - trimmed, cleaned
		For The Pecan Garvy
1 cup	146g / 5.1oz	Chopped pecans
1/4 cup	49g / 1.7oz	Butter
1 cup	62g / 2.2oz	Chopped trinity - (equal amounts onion,
		Celery, green pepper, finely diced
1/2 tablespoon	7.5ml	Chopped garlic
1/8 teaspoon	0.6ml	Cayenne pepper
3 tablespoons	45ml	Flour
1 cup	62g / 2.2oz	Pork marinating liquid - from the above
1		Chicken stock
		For The Sweet Potatoes
8		Sweet potatoes - peeled, and (large)
		Cut into chunks
1 cup	237ml	Sour cream
1/4 cup	59ml	Bourbon
1/4 cup	40g / 1.4oz	Brown sugar
1/4 cup	82g / 2.9oz	Steen's cane syrup
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

In a small saucepan, combine vanilla beans, orange zest, black pepper, brown sugar, cider vinegar and bay leaves and cook over medium heat until sugar is melted and flavors have begun to meld, about 10 minutes. Remove from heat and add bourbon. Cool marinade completely before pouring over pork loin in a glass casserole or bowl. Refrigerate for 48 hours, turning every 12 hours.

Preheat oven to 350 degrees. Remove pork from marinade and pat dry. Transfer marinade to a saucepan and reduce volume by 1/3. Reserve to use in the pecan gravy. Place pork on a rack on a baking sheet and bake for 45 minutes, or until a thermometer reads 155 degrees. Let rest 5 minutes before slicing. Serve with Pecan Gravy and Sour Cream Mashed Sweet Potatoes.

For the Pecan Gravy: In a saucepan cook pecans in butter until you get a pleasant pecan aroma. Add trinity and cook for 2 minutes. Add garlic, cayenne pepper and cook for 2 minutes. Add flour, cook for 2 minutes, then add marinating liquid and chicken stock. Continue to cook until sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper.

For the Sweet Potatoes: In a large saucepan, boil sweet potatoes until fork tender, about 15 to 20 minutes. Pour off all of the water and put potatoes through a food mill or ricer. Using a large plastic spatula, fold in sour cream, bourbon, brown sugar, and cane syrup. Taste and add salt and white pepper to taste. Serve immediately or put in a casserole dish and reheat when ready to serve.

This recipe yields 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A15) - from the - TV FOOD NETWORK

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