The Pioneer Woman Tasty Kitchen
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Peach Bourbon Pork Roast

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This recipe was inspired by the Food Network show Chopped: several unique ‘mystery basket’ ingredients are combined to make a roast that is moist, flavorful and delicious.

Ingredients

  • 18 ounces, weight Peach Preserves
  • ⅓ cups Dijon Mustard
  • ¼ cups Bourbon Whiskey
  • 2 Tablespoons Olive Oil
  • 5 pounds Boneless Pork Loin
  • 2 Tablespoons Jim Bean Spicy Bourbon BBQ Rub, Or Your Favorite BBQ Spice Blend
  • 1 whole Onion, Roughly Chopped
  • 1 whole Sweet Potato, Cut Into Large Chunks
  • 2 Tablespoons Flour

Preparation

1. Preheat oven to 450°F.

2. Mix together preserves, mustard and whiskey in a small bowl and set aside.

3. Pour olive oil into the bottom of a Dutch oven or a large pot and heat it over medium-high heat.

4. Season the outside of the pork loin liberally with BBQ rub and place in the Dutch oven or large pot. Brown it on all sides, just enough to sear on the outside. Remove it from the heat.

5. Pour the sauce mixture into the pot and spread it evenly on top of and under the pork loin. Add chopped onion around the pork.

6. Cover with the lid or aluminum foil and roast in the oven for about 1 hour.

7. Remove pot from the oven. Add chopped sweet potato to pot, cover again, put it back in the oven and allow it to roast for an additional 45-60 minutes, or until the thickest part of the loin reaches an internal temperature of 145°-160°F. Remove pot from oven.

8. Remove roast from pot and set it aside on a plate, tented with foil. Drain the juices from the pot into a saucepan. Place saucepan on stove top over high heat, and add the flour, whisking thoroughly to combine. When the liquid begins to bubble and the flour has cooked down, reduce heat to low and cook for about 3-5 more minutes, until thickened to a gravy. Serve sauce with roast and vegetables

2 Comments

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Cathey on 2.10.2014

used 2 1/2-3 # end pork loin. besides 12 oz jar jam, Dijon and used brandy (ok maybe a little extra). used 1/4- 1/2 C duck sauce, 1/2 c apple cider, Worcester, gravy master. Reduced sauce a little before adding to pot. oven 375 1 hour 20 mins. meat was ever sooo tender, cooked sauce about 5 mins to thicken (DID NOT ADD A THICKENER). Sliced meat and put back in pot for 5 mins. AWESOME. Served with red lentils. Guys went crazy, packed with flavor and not sweet.

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Cathey on 2.10.2014

this is a test to see if comments are for my eyes only?

2 Reviews

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Mrs. Z. on 6.2.2014

The sauce is fantastic. The pork loin was a bit try, but that’s my fault for overcooking it. I plan on using the sauce for a baked ham in the future. My advice is to use a digital thermometer that is inserted into the meat while it cooks, so that you don’t overcook it. Very easy to so with lean pork.

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Cathey on 2.10.2014

great flavor, added a few extra’s to the sauce, never thickened sauce and put sliced meat back into the pot for 5 mins before serving. Thanks for the recipe. Served it with red lentils.

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