Roast Pork Loin with Barrel-Aged Maple-Bourbon Mustard Sauce Recipe

Google+ Pinterest LinkedIn Tumblr +

Lodge Cast Iron Nation Great American Cooking from Coast to Coast

  • Yield: 8 Servings


Barrel-Aged Maple-Bourbon-Mustard Sauce
  • ½ cup Burton’s Bourbon Barrel Aged Maple Syrup
  • ¼ cup mayonnaise (preferably Hellmann’s Real Mayonnaise)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly ground white or black pepper
  • ¼ teaspoon salt
Pork Roast
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 (4- to 5-pound) boneless center-cut loin pork roast
How to Make It
  1. Preheat the oven to 325°.
  2. Make the Mustard Sauce
  3. In a small bowl, whisk the ingredients together until well blended. Set aside.
  4. Make the Pork Roast
  5. Mix together the salt and pepper, and rub it into the roast on all sides. Heat a Lodge 7-quart cast iron Dutch oven over medium-high heat, then sear the roast on all sides until golden brown.
  6. Cover the Dutch oven, transfer to the oven, and roast for 30 to 40 minutes.
  7. Baste the roast with about half the sauce, cover, and continue to roast until an instant-read thermometer inserted in the thickest part reads 140°, another 30 to 40 minutes.
  8. Remove from the oven, and let the roast stand for 10 to 15 minutes. Its temperature should continue to rise and finish around 145°. Slice the roast, and arrange on a serving platter. Pour the remaining sauce over the roast just before serving.

Leave A Reply