Bourbon Pork With Creamy Mustard Sauce

Make this for dinner tonight
Contributor
Bourbon Pork with Creamy Mustard Sauce
Whitney Wasson

Bourbon Pork with Creamy Mustard Sauce

I like to serve this dish with a cranberry apple salad topped with sunflower seeds, creamy mashed potatoes, and steamed green beans. — Kerry Dunnington, Tasting the Seasons.

8
Servings
10
Calories Per Serving
Deliver Ingredients

Ingredients

  • ½ Cup low-sodium soy sauce
  • ½ Cup bourbon
  • ½ Cup brown sugar
  • 1 butterflied pork loin (about 4 pounds)
  • ½ Cup sour cream
  • ½ Cup mayonnaise
  • 1 Tablespoon Dijon-style mustard
  • 1 Teaspoon apple cider vinegar
  • 1 Tablespoon dry mustard
  • ½ Teaspoon salt
  • 2 Tablespoons minced green onion

Directions

In a container that will accommodate the pork loin, combine the soy sauce, bourbon, and brown sugar. Stir until the sugar is nearly dissolved. Place the pork in dish and turn to evenly coat on both sides. Marinate in the refrigerator for 3 to 4 hours. In a medium bowl, combine the sour cream, mayonnaise, mustard, and vinegar and mix until well blended. Stir in the dry mustard, salt, and green onions. Refrigerate until serving time.

Preheat the oven to 350 degrees F.

Roll the pork loin and bind crosswise at 2-inch intervals with butcher’s twine or kitchen string. Transfer to a baking dish and top with the bourbon marinade. Bake the pork for about 45 minutes, basting with the marinade once during cooking. Let stand about 15 minutes before cutting the twine or string. Carve the pork into thin slices. Pass the creamy mustard sauce to your guests.

Nutritional Facts

Cholesterol
1mg
0%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
8mg
1%
Choline, total
1mg
0%
Folate, total
5µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
8mg
1%
Selenium, Se
1µg
2%
Sodium, Na
31mg
2%
Water
6g
0%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.