This recipe was featured in our newspaper a while back. I have had the worst luck with pork recently being to dry. This recipe took care of that. Wow. So tender, juicy, and yummy. I forgot to take a picture. Will do that next time.
- 1 (3 lb) boneless pork loin roast
- 1/4 c bourbon
- 1/4 c French or other grainy mustard
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon Sriracha
- 1 teaspoon fine sea salt or other salt, plus more to taste
- to taste
- to taste Freshly ground pepper
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced, rinsed, and patted dry
- 2 Gala or Fuji apples, unpeeled, cored and cut into 6 pieces each
Heat oven to 400 degrees. Place oven rack in center of oven. Using a sharp knife, cut a diamond shaped pattern in the top layer of roast; do not cut deeply into the meat.
In a small bowl, combine the bourbon, mustard, honey, sugar, Sriracha, 1 teaspoon salt and a few grinds of pepper; mix well. Rub over all sides of roast; set aside.
Heat oil in Dutch oven on medium heat.
Add onions and apples; season with salt and pepper and cook, stirring regularly for 10 minutes or until onions and apples are softened.
Arrange pork loin on top of apples and onions. The recipe calls to roast this uncovered for 45-55 minutes but I covered and roasted 45-55 minutes, then uncovered and continued roasting until temp was 135 degrees, this took my oven 75 minutes total.
Remove from oven; rest 5-10 minutes before slicing.
Serve with the apples, onions, and pan juices.
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