Molasses-bourbon glazed pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4 lb bone-in pork loin; (6 ribs ) | |
| ½ | teaspoon | EACH salt and freshly ground black pepper |
| 1 | teaspoon | EACH butter and vegetable oil |
| ½ | cup | Bourbon |
| ½ | cup | Dark molasses |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Dried thyme |
Directions
GLAZE
Heat oven to 325°. Have ready a large ovenproof casserole.
Season pork with salt and pepper. Heat butter and oil in a large nonstick skillet. Add pork and brown over medium-high heat. Place in casserole.
Boil Glaze ingredients in a small saucepan until syrupy, about 3 minutes.
Spoon over roast. Cover casserole and roast, basting pork often with pan juices, until a meat thermometer inserted in center, not touching bone, registers 145°, about 1hour. Remove to carving board, cover loosely with foil and let stand 10 to 15 minutes before slicing (internal temperature will rise while standing). skim fat from pan juices; spoon juices over pork.
Recipe by: Woman's Day - 3/10/98 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Mar 05, 1998