Heavenly Bourboned Pork Roast Recipe - Cooking Index
Heavenly Bourboned Pork Roast Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Pork loin |
| Juice of 1 lemon | ||
| 1 tablespoon | 15ml | Light brown sugar |
| 1 teaspoon | 5ml | Flour |
| 1 teaspoon | 5ml | Paprika |
| 1/2 teaspoon | 2.5ml | Salt |
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Minced parsley - (to 3) |
| 1/2 cup | 118ml | Bourbon - plus |
| Bourbon - for soaking prunes | ||
| 1 | Bay leaf | |
| 1 | Whole clove | |
| 1 | Onion - chopped (small) | |
| 4 | Firm apples such as Granny Smith - (to 5) | |
| 8 | Prunes - (to 10) - pitted | |
| 2 teaspoons | 10ml | Granulated sugar |
Soak prunes in Bourbon for at least 15 minutes. Rub meat with lemon juice. Mix brown sugar, flour, paprika and salt and rub all over roast. Sprinkle with pepper. Place on meat rack in roasting pan with cover and sprinkle with parsley and 1/4 cup Bourbon. Pin bay leaf to roast and put clove and onion in pan. Cover tightly and roast at 325 degrees 45 minutes.
Halve and core apples but do not peel. Stuff each apple half with 1 prune. After 45 minutes, remove roasting pan from oven and uncover. Arrange apples, cut-side down, in overlapping layer around roast. Pour remaining 1/4 cup Bourbon over roast. Replace cover and return to oven until meat thermometer shows internal temperature has reached 150 degrees, 40 to 50 minutes.
Remove meat and apples to serving dish. Add sugar to pan juices and boil until reduced by 1/2. Serve roast with 1 prune and 1/2 apple for each diner and pass sauce.
This recipe yields 6 to 8 servings.
Each of 8 servings: 325 calories; 232 mg sodium; 82 mg cholesterol; 14 grams fat; 20 grams carbohydrates; 25 grams protein; 0.69 gram fiber.
Source:
The Los Angeles Times, 10-07-1998
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