Chattanooga Times Free Press - Parade - - Parade -

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.

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