Tennessee Pork Loin – slow roasted with Jack Daniel’s
Recipes like this are one reason people love Southern cooking. Serve this with cabbage and sweet potato grits and oh my goodness, they are going to love the cook!
1 4 - 6 pound pork loin roast
Marinade
1/2 cup oil
1/3 cup sorghum molasses
4 tablespoons soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons balsamic vinegar
1/3 cup cold brewed coffee
2-4 cloves crushed garlic
1/3 cup dark brown sugar
3 tablespoons Dijon mustard
1/4 cup Jack Daniel’s Tennessee whiskey
1 teaspoon salt
1/2 teaspoon cayenne
Mix ingredients together well. Place roast in a large resealable plastic bag and add marinade mixture; refrigerate 24 hours to marinate.
Remove meat and discard marinade. Place meat on rack in shallow roasting pan or sheet pan (lined with foil for easy clean up). Add about 1/4 to 1/2 inch of water to pan but don’t allow to touch roast; and add 1 bay leaf and 1 teaspoon rosemary to the water; wrap pan and roast with foil to seal. Cook for two hours in a 275 degree oven. Remove foil and allow to cook for 2-1/2 – 3 additional hours or until done. Brush roast with sauce when you place in the oven and brush every 30 minutes; reserving 1/2 cup sauce to serve with roast. Turn oven up to 400 degrees at the very last and allow roast to brown for 5-10 minutes – don’t burn. Remove roast from oven and allow to set for five minutes before slicing.
1 cup balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1 tablespoon Jack Daniel’s
4 tablespoons butter, melted
In saucepan, combine sorghum, vinegar, whiskey and pepper. Cook and stir until mixture is thickened and bubbly; and reduced by almost half. Allow sauce to cool. Save 1/2 cup sauce to which you add 4 tablespoons melted butter; mix well and serve warm drizzled over sliced roast.
Recipes like this are one reason people love Southern cooking. Serve this with cabbage and sweet potato grits and oh my goodness, they are going to love the cook!
1 4 - 6 pound pork loin roast
Marinade
1/2 cup oil
1/3 cup sorghum molasses
4 tablespoons soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons balsamic vinegar
1/3 cup cold brewed coffee
2-4 cloves crushed garlic
1/3 cup dark brown sugar
3 tablespoons Dijon mustard
1/4 cup Jack Daniel’s Tennessee whiskey
1 teaspoon salt
1/2 teaspoon cayenne
Mix ingredients together well. Place roast in a large resealable plastic bag and add marinade mixture; refrigerate 24 hours to marinate.
Remove meat and discard marinade. Place meat on rack in shallow roasting pan or sheet pan (lined with foil for easy clean up). Add about 1/4 to 1/2 inch of water to pan but don’t allow to touch roast; and add 1 bay leaf and 1 teaspoon rosemary to the water; wrap pan and roast with foil to seal. Cook for two hours in a 275 degree oven. Remove foil and allow to cook for 2-1/2 – 3 additional hours or until done. Brush roast with sauce when you place in the oven and brush every 30 minutes; reserving 1/2 cup sauce to serve with roast. Turn oven up to 400 degrees at the very last and allow roast to brown for 5-10 minutes – don’t burn. Remove roast from oven and allow to set for five minutes before slicing.
Sistah’s ‘Lasses Sauce
As I have said before, Sorghum Molasses is not black strap molasses. Though it may not be readily available, there are places you can order it by pint or quart and they will ship. Let me know if you have a problem securing. Sorghum cane is grown, harvested, crushed, and cooked into this pure, smooth nectar of the Gods.
1 cup sorghum molasses1 cup balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1 tablespoon Jack Daniel’s
4 tablespoons butter, melted
In saucepan, combine sorghum, vinegar, whiskey and pepper. Cook and stir until mixture is thickened and bubbly; and reduced by almost half. Allow sauce to cool. Save 1/2 cup sauce to which you add 4 tablespoons melted butter; mix well and serve warm drizzled over sliced roast.
1 comment:
This sounds wonderful. I think the sauce could be eaten with a spoon!
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