Best Deen Bros Whiskey Glazed Pork Loin Recipes

DEEN BROS. WHISKEY-GLAZED PORK LOIN

Steps:

• Preheat oven to 400 degrees. Line a roasting pan with foil. Season the pork with salt and pepper and place in the prepared pan.
• In a small bowl, whisk together the maple syrup, whiskey, and mustard powder. Brush the pork with half of the glaze.
• Roast about 1 hour and 15 minutes or until internal temperature of pork reaches 150 degrees, brushing with the remaining glaze after 45 minutes. Let the pork rest 10 minutes before slicing.

HERB-CRUSTED PORK LOIN (PAULA DEEN)

Steps:

• Preheat oven to 475 degrees F.
• Place the pork loin on a rack in a roasting pan.
• Combine the remaining ingredients in a small bowl.
• With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
• Roast the pork for 30 minutes, then reduce the heat to 425 degrees F. and roast for an additional hour.
• Test for doneness using and instant-read thermometer. When the internal temperature reaches 155 degrees F. remove from the oven.
• Allow the meat to sit for about 20 minutes before carving. It will continue to cook while it rests.

TENNESSEE PORK LOIN WITH WHISKEY, BROWN SUGAR, AND MUSTARD

Steps:

• Make Nashville Sweet: combine all the ingredients in a saucepan; whisk to mix.
• Let the sauce gradually come to a simmer over medium heat; simmer until thick and flavorful, 8-10 minutes; if not serving sauce immediately, let cool to room temperature; transfer to clean glass jars and refrigerate until ready to serve; bring to room temperature before using.
• Make the rub: add rub ingredients to a bowl; stir to mix (or use your fingers); stor rub in an airtight jar away from heat or light (keeps for 6 months); makes 2 cups; total amount used in this recipe is 2 tablespoons.
• Make the pork: butterfly the pork loin-using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side).
• Open the roast up as you would a book.
• Sprinkle the inside of the roast with 1 tablespoon of the whiskey; let is marinate for 5 minutes.
• Sprinkle a third of the rub (remember total amount of rub used it 2 tablespoons, so 1/3 of that amount) over the inside of the roast.
• Spread the mustard on top with a spatula; sprinkle the brown sugar on top of mustard.
• Sprinkle the remaining 2 tablespoons whiskey on top of the brown sugar.
• Fold the roast back together (like closing a book); sprinkle the remaining rub over the outside.
• Cut four 12-inch pieces of butcher's string; position the pieces of string on your work surface so they are parallel and about 2 inches apart.
• Place a slice of bacon across the strings so that it is perpendicular to and in the center of them.
• Set the roast on top of the bacon, positioning its long side parallel to the bacon.
• Place a slice of bacon on top of the roast; press the remaining 2 slices against the long sides of the roast.
• Tie each piece of string together around the roast so that they hold the slices of bacon against it; set roast aside.
• To make the glaze: combine the glaze ingredients together in a saucepan; boil until syrupy, 4-6 minutes; set the glaze aside.
• Set up grill for indirect grilling and preheat to medium (if using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease the heat to medium; if using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips on the coals).
• When ready to cook, place the pork roast on the grate, over the drip pan and away from the heat; cover the grill.
• Cook roast until cooked through, 1 to 1 ½ hours; test for doneness by inserting an instant read thermometer into the side of the roast; internal temperature should be about 160°.
• Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.
• Transfer cooked roast to a cutting board; let rest for 5 minutes; remove and discard strings; slice roast crosswise and drizzle any remaining glaze over it.
• Serve with Nashville Sweet.

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER

Steps:

• For the apple butter:
• Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
• Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
• For the glaze:
• Whisk all the glaze ingredients in a small bowl.
• For the pork:
• Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
• Preheat oven to 425 degrees F.
• Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
• Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
• Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.