Peach Bourbon Pork Roast

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