UNFORGETTABLE PORK ROAST
Slathered with a wet rub of bourbon, mustard, honey and brown sugar, this stunning pork roast can be on the table in just over an hour, so it’s perfect for Sunday night supper. The recipe is from Dorie Greenspan’s newest cookbook, Everyday Dorie, featuring the James Beard Award–winning author’s favorite go-to meals. Serve with crusty French bread to soak up the tasty pan juices.
Bourbon-Roasted Pork Loin
Using a sharp paring knife, cut a shallow crosshatch pattern in the top layer of fat on 1 (3-lb) boneless pork loin roast, taking care not to cut into the meat. Mix ¼ cup bourbon, ¼ cup grainy mustard (preferably French, such as Maille), 2 Tbsp brown sugar, 2 Tbsp honey,
1 tsp wne sea salt, 1 tsp sriracha and freshly ground black pepper to taste. Rub over pork, covering all sides; set aside while oven preheats. (Or put it in a covered container and refrigerate up to 8 hours; let stand at room temperature 30 minutes before cooking.) Preheat oven to 400°F with rack in center.
Heat 2 Tbsp olive oil in a Dutch oven or other heavy high-sided ovenproof casserole over medium. Add 2 medium onions, thinly sliced, and 2 apples, such as Gala or Fuji, unpeeled, cored and cut into 6 pieces each. Season with salt and black pepper. Cook, stirring regularly, 10 minutes or until onions are translucent and apples are starting to soften. Center roast, fat side up, on top of apples and onions. Pour in any remaining rub and liquids that have accumulated. Roast pork, uncovered, 45–55 minutes, basting a couple of times, or until a meat thermometer inserted into center registers 135°–140°F. Let roast stand a few minutes before slicing and serving with onions, apples and pan juices. Serves 6.