Updated: 10/07/2016 3:59 PM | Print Story |  Email

TCL Goes Hog Wild: Roasted Boneless Pork Loin

We mark the end of our week of going “Hog Wild” with a recipe from Von Hanson’s Catering.  Chef Andrew Stack prepares a Roasted Pork Loin with a Maple Bacon Bourbon Glaze that is perfect for a cool fall evening.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at PorkBeInspired.com.

 

 

Roasted Boneless Pork Loin w/Maple Bacon Bourbon Glaze

4 lb. To 6 lb. Boneless pork loin
Favorite Caramelizing seasoning for crust (such as “Von Hanson’s Butchers Blend”)
Score the top of the roast to accept more seasoning flavor
Put the roast fat side up in roasting pan
Bake at 425 degrees for approximately 30-40 minutes to caramelize/sear the roast

Pull out and cover with foil tightly, turn heat down to 300 degrees and put back in oven for approximately 1 hour, depending on the oven, check internal temp. Ideally 145 degrees when finished

8 oz. fully cooked minced bacon
1/2 cup maple syrup
1/4 cup bourbon
¼ cup pork juice/stock from the roast

In sauce pan combine the bacon w/ the maple syrup, bourbon, and juice from the roasting pork loin

Mix together thoroughly, heat on high to reduce (slightly thicken the sauce)

Set sauce aside on back of stove to stay warm

 

When roast is finished (cooked to an internal temp of 145 degrees pull and let stand for 5 to 10 minutes

Warm sauce if needed and carve the roasts in thin ¼ inch thick slices

Usually 3 or 4 slices per person fanned on the plate, and then drizzle the sauce over the top of the meat.

*(Von Hanson’s also sells a premade bottled “maple bacon glaze” in our stores)