Best Bourbon Marinated Pork Roast With Country Ham Jus Recipes

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BOURBON PORK ROAST



Bourbon Pork Roast image

This is very tasty and have received rave reviews. A simple recipe that results in a tender, flavorful pork roast.

Provided by Porfavorcorona

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs pork roast
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon flour
1 teaspoon paprika
1/2 teaspoon salt
ground black pepper
1/4 cup water
1/8 cup cooking sherry
parsley, chopped
1 bay leaf
1/4 cup Bourbon

Steps:

  • Place the pork roast fat side up in a roaster.
  • Rub the roast with lemon juice.
  • Mix together the brown sugar, flour, paprika and salt.
  • Rub this mixture all over the roast.
  • Generously sprinkle with ground black pepper.
  • Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
  • Place a bay leaf in the pan and sprinkle the roast with parsley.
  • Baste heavily and often.
  • After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
  • Bake approximately 2 1/2 hours or 45 minutes per pound.

PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE



Pork Tenderloin in Bourbon-Brown Sugar Marinade image

I love to cook pork like this. I have also used this marinade with pork chops. I have adapted this from Lean and Loving It.

Provided by bmcnichol

Categories     Pork

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup jack daniels sour mash (any will work) or 1/2 cup a Bourbon (any will work)
1/2 cup dark brown sugar
1/3 cup soy sauce
1/2 bunch fresh cilantro, coarsely chopped
1/4 cup lemon juice
1 1/2 teaspoons Worcestershire sauce
1 cup water
1/2 teaspoon dried thyme
2 lbs pork tenderloin or 4 -6 pork chops

Steps:

  • In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
  • Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
  • Preheat the oven to 450ºF.
  • Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it's a pain to wash.
  • For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
  • For chops: Place pork chops on a baking sheet.
  • Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.

Nutrition Facts : Calories 397.6, Fat 8.1, SaturatedFat 2.7, Cholesterol 147.6, Sodium 1489.6, Carbohydrate 30, Fiber 0.4, Sugar 27.7, Protein 49.6

DOUBLE MUSTARD CRUSTED PORK ROAST WITH JUS



Double Mustard Crusted Pork Roast with Jus image

Provided by Guy Fieri

Categories     main-dish

Time 8h40m

Yield 6 servings

Number Of Ingredients 16

1/2 cup stone-ground mustard
1/2 cup Dijon mustard
1 1/2 tablespoons soy sauce
1 tablespoon black pepper, freshly cracked
1 tablespoon chopped fresh thyme leaves
10 garlic cloves, roughly chopped
1 (4 to 5 pound) bone-in pork loin roast
1 fennel bulb, trimmed and sliced into 1-inch pieces
1 large yellow onion, peeled and sliced into 1-inch rounds
2 large carrots, cut into large pieces
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 cups panko bread crumbs
1 cup vermouth
3/4 cup chicken stock
1 tablespoon unsalted butter

Steps:

  • In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
  • Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
  • Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
  • Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.

PORK TENDERLOIN IN BOURBON



Pork Tenderloin in Bourbon image

Tender pork marinated in soy sauce, bourbon and more. May also be grilled.

Provided by Debbie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 5

¼ cup soy sauce
¼ cup bourbon
2 tablespoons brown sugar
2 cloves garlic, halved
3 pounds pork tenderloin

Steps:

  • Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
  • Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
  • Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g

BOURBON-MARINATED PORK TENDERLOIN



Bourbon-Marinated Pork Tenderloin image

Make and share this Bourbon-Marinated Pork Tenderloin recipe from Food.com.

Provided by gpotts5626

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs pork tenderloin
3/4 cup soy sauce
1/2 cup Bourbon (Maker's Mark, preferably)
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
fresh parsley sprig

Steps:

  • Rinse tenderloins, and pat dry.
  • Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
  • Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.

Nutrition Facts : Calories 457.4, Fat 19.4, SaturatedFat 4.2, Cholesterol 124.7, Sodium 2607.9, Carbohydrate 13.4, Fiber 1, Sugar 8.4, Protein 43

PORK TENDERLOIN IN BOURBON-DIJON GLAZE



Pork Tenderloin in Bourbon-Dijon Glaze image

This marinade is good! Sweet with a mustardy bite. I use lite ingredients because we're watching calories, but feel free to go whole hog. HA! Can be made in crockpot but my favorite way is to throw on the grill to sear the outside and give a bit of a smoky flavor and then finish it more slowly in the oven. I'd do it all on the grill but my grill only does hot and super hot!

Provided by little_wing

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs pork loin roast (whatever size you have, really)
1/4 cup splenda brown sugar substitute or 1/2 cup brown sugar
1/2 cup Dijon mustard
1/4 cup Bourbon
1/4 cup light soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons Splenda sugar substitute
2 garlic cloves, sliced
1 -2 green onion, chopped
1 tablespoon dried rosemary
2 tablespoons olive oil

Steps:

  • Mix all marinade ingredients in gallon size Ziploc bag.
  • Reserve small amount (in the refrigerator)for basting.
  • Add pork to bag and refrigerate overnight.
  • Preheat oven to 325.
  • Heat oil in large nonstick skillet over high heat until hot.
  • Add meat and sear on all sides.
  • Discard used marinade.
  • Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
  • Add enough water to cover bottom of dish with about 1/4 inch of water.
  • Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
  • Finish cooking uncovered until temperature reaches 160 degrees.
  • Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.

Nutrition Facts : Calories 568.6, Fat 27.1, SaturatedFat 8.7, Cholesterol 183.9, Sodium 1077.5, Carbohydrate 3.7, Fiber 1.1, Sugar 1.1, Protein 67.2

JIM'S WOODFORD RESERVE BOURBON MARINATED FRENCH RIB PORK CHOP



Jim's Woodford Reserve Bourbon Marinated French Rib Pork Chop image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 small lime, juiced
1 tablespoon honey
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
1 green tomato, peeled and seeded
1/2 cup Kentucky pawpaw pulp, can substitute equal parts mango and papaya pureed together
1 mango, peeled and pitted
1/2 roasted red pepper, peeled and seeded
1/2 small red onion
Kosher or sea salt
1/4 cup maple syrup
1/4 cup molasses (preferably Kentucky sorghum)
2 generous shots Kentucky Bourbon
2 tablespoons sweet chile sauce, available at Asian markets
1 1/2 teaspoons Sri Racha chile paste, available at Asian markets
4 (14 ounce) center cut pork rib chops, frenched
1 large or 2 small plantains
1 cup peanut, corn or safflower oil, for frying
1/4 cup Hot Country Ham Jus, recipe follows
1 country ham bone or 2 smoked ham hocks
4 cups rich veal stock

Steps:

  • For relish, combine lime juice, honey, cilantro, and cumin in a bowl. Dice tomato, pawpaw, mango, roasted pepper and onion to 1/4-inch squares. Add diced vegetable to lime juice mixture and toss. Season, to taste, with kosher or sea salt, and let stand at least 30 minutes and up to overnight in the refrigerator, tightly covered.
  • Preheat a grill to medium heat.
  • For the marinade, combine all ingredients and mix well. Grill pork chops to medium, about 10 minutes per side, brushing with marinade until juice runs clear when pressed or when an instant-read thermometer reads 150 degrees F. Slice plantains 1/8-inch thick. Fry in hot oil until lightly browned. Remove and drain on paper towels.
  • Sauce each plate with 1/4 cup hot country ham jus. Garnish with a generous soup spoonful of relish and crown with 2 slices fried plantains.
  • Combine ham bone and stock in a large pot and bring to a simmer. Simmer until reduced to 1 cup. Strain.

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