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| Southern Bluegrass Pork Loin, Apple Cider Bourbon Glaze with Dijon Mustard Reduction Sauce |
| Serves 10-12 |
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| Ingredients for Glaze |
1/2 cup Light Brown Sugar
1/4 cup Burleson Honey
1 tsp Cinnamon
1/4 tsp Allspice
1/4 Mace
1/2 tsp Maldon Salt
1/4 tsp Cardamom
1 cup Bourbon
4 cup Apple Juice
1 cup Champagne Vinegar
1/4 cup melted Butter
2 tbsp Cornstarch
2 tbsp cold Water
Oregano
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| Ingredients for Bluegrass Seasoning Sauce |
1/2 cup Dijon Mustard
2 cup Veal Reduction
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| Ingredients for Pork |
6-7 lb Boneless Pork Loin (trimmed)
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| Ingredients for Bluegrass Seasoning |
21/2 tbsp Paprika
2 tbsp Maldon Salt
2 tbsp Garlic Powder
1 tbsp Black Pepper
1 tbsp Onion Powder
1 tbsp Cayenne Pepper
1 tbsp dried crushed Bay Leaf
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| Method for Glaze |
| Using a saucepan, over medium heat, mix all of
the ingredients, except for the cornstarch and
water. Whisk well and bring the mixture to a
simmer and cook for 1 minute.
Now using a small mixing bowl, whisk the cornstarch
and water together. Then add to the hot
liquid and continue cooking for 1 minute.
Remove from the heat and cool completely. |
| Method for Bluegrass Seasoning |
| Combine all ingredients, store in airtight container. |
| Method for Pork |
| Season the pork with the bluegrass seasoning.
Place the pork in a large plastic container and pour
in the marinade. Marinate in the refrigerator for at
least 2 hours or overnight. Remove from the
refrigerator and bring to room temperature.
Preheat the oven to 450 degrees F. Remove pork
loin from marinade and place in a roasting pan.
Reserve the marinade. Roast for 20 minutes.
Reduce the heat to 400 degrees F and continue
to roast for 40-50 minutes, or until the internal
temperature reaches 155 degrees F on meat
thermometer, basting every 15 minutes. Remove
pork from oven and let it rest for 10 minutes
before slicing. In a saucepan, over medium heat,
whisk the mustard and veal reduction together.
Bring to a simmer and cook for two minutes. Ladle
the reduction sauce over pork medallions. |
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