Living 2 Eat |

The roots of this recipe are somewhat unknown; however, I am told that it took first place in the Illinois State Fair.

Bourbon Pecan Pork Roast

2 lb rolled pork roast

1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 cup pecan pieces

1/4 cup bourbon

3 tbsp brown sugar

Preheat oven to 325F.

Heat oil in large skillet over medium heat; brown roast on all sides. Put meat on rack in roasting pan, sprinkle with garlic and pepper. Cook 30 minutes, add pecans to the oil in skillet and cook over medium heat 1 minute and remove.

Combine bourbon, sugar and salt; add to frying pan and boil until sugar dissolves, and bourbon reduces slightly, 1 - 2 minutes. After meat has cooked 30 minutes, begin basting with bourbon sauce. Cook until meat thermometer in center reaches 160F, about 30 minutes.

Five minutes before meat is done, sprinkle with pecans.

411 – According to “All About Pork”… the loin roast comes from the area of the pig between the shoulder and the beginning of the leg.  It is sold either bone-in or deboned. Loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but the bone can make carving a bit tricky.Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

For more pork information, click here.