The depth of flavor good Bourbon affords to pork is astounding. Marinated in it, glazed in it, this rich pork dish provides a wonderful dining experience. Make this when entertaining, as it serves 12.
- 6 pounds boneless pork loin, trimmed
- Bourbon Brine
- 6 Cups Kentucky bourbon
- 2 pounds carrots, peeled and chopped
- 2 pounds onions, peeled and chopped
- 1 pound celery, chopped
- 1/2 Cup juniper berries
- 1 head garlic cloves, crushed
- 3 cinnamon sticks
- 8 bay leaves
- 2 pounds brown sugar
- 2 Cups Kosher salt
- 1/2 Cup black peppercorns
- 1 gallon water
- BBQ Glaze
- 3 Cups light corn syrup
- 1 Cup molasses
- 1 Cup ketchup
- 2 teaspoons cayenne
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon allspice, ground
- 3 Tablespoons garlic, chopped
- 3 Tablespoons onions, chopped
- 1 Cup Worcestershire sauce
- 2 Cups vegetable oil
- 2 Tablespoons hot pepper sauce
- 1 ounce Kentucky bourbon
- In a large stock pot, bring to a boil all brine ingredients. Reduce heat and simmer 30 minutes. Chill before adding pork loin.
- Soak loin in bourbon brine, refrigerate for 48 hours. Remove loin from brine, pat dry and cut into 36 2-ounce cutlets; pound to 1/8-inch thickness. Dip cutlets into BBQ glaze, sear on hot grill 1 minute on both sides, making cross-hatch pattern on both sides. Place on rack under broiler and broil on one side about 3 minutes. Dip in glaze again and broil on other side 3 minutes or until internal temperature reaches 140 degree F. Dip in BBQ glaze once more before plating.
- For BBQ glaze, mix all ingredients together well.
- Plate 3 cutlets, garnishing with chopped tomato and a sprig of fresh sage.
- If desired, serve with apple-bread stuffing and whipped sweet potatoes or roasted onions.
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