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Molasses-bourbon Glazed Pork

1 4 lb bone-in pork loin; (6 ribs )
1/2 ts EACH salt and freshly ground black pepper
1 ts EACH butter and vegetable oil

1/2 c Bourbon
1/2 c Dark molasses
1/2 ts Ground ginger
1/2 ts Dried thyme

Heat oven to 325. Have ready a large ovenproof casserole.

Season pork with salt and pepper. Heat butter and oil in a large nonstick skillet. Add pork and brown over medium-high heat. Place in casserole.

Boil Glaze ingredients in a small saucepan until syrupy, about 3 minutes. Spoon over roast. Cover casserole and roast, basting pork often with pan juices, until a meat thermometer inserted in center, not touching bone, registers 145, about 1hour. Remove to carving board, cover loosely with foil and let stand 10 to 15 minutes before slicing (internal temperature will rise while standing). skim fat from pan juices; spoon juices over pork.

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