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Roast Pork Loin w/Raisin Bourbon Sauce




Source of Recipe


Internet


List of Ingredients




4 pound - pork loin center cut, chine bone removed
1 cup - kosher salt
1/2 cup - sugar
1/2 cup - Dijon mustard
1/2 teaspoon - fresh sage chopped
1/2 teaspoon - fresh thyme leaves chopped
30 - grinds fresh pepper
1 cup - fresh bread crumbs
some - Raisan Bourbon Sauce recipe in instructions below


Trim the pork loin, leaving a thin layer of fat.
Dissolve sugar and salt in 7 cups of boiling water. Add enough ice to bring total measurement to 8 cups. When brine has cooled submerge pork in brine and refrigerate for at least 12 and up to 24 hours. Remove from brine and pat dry.
Combine mustard, herbs and pepper. Smear mustard over pork in an even layer. Sprinkle and press on the bread crumbs.
Allow the roast to temper at room temperature for 45 minutes to 1 hour.
Preheat the oven to 375 F. Place the roast on a rack in a roasting pan and put it in the oven. After 15 minutes reduce the heat to 325 degrees and let roast until the internal temperature measured on a meat thermometer reaches 150 degrees, about 45 to 60 minutes. Remove the roast from the oven and allow to rest for at least 10 minutes before carving.
Serve with Raisin Bourbon Sauce (recipe follows).
Makes 6 to 8 servings.

Raisin Bourbon Sauce
1 cup raisins
1 cup bourbon
Sherry vinegar
Salt and pepper
The day before, soak raisins in the bourbon. In a small saucepan, bring the mixture to a boil. In a blender puree the raisins, adding just enough water to make a smooth sauce. Season to taste with just a splash of sherry vinegar, and salt and pepper. Push the mixture through a fine strainer and reblend. Keep the sauce warm until ready to serve.


Yields 6-8 servings


Recipe