Bourbon Pork With Creamy Mustard Sauce

Contributor
Make this for dinner tonight
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
562
Calories Per Serving
Deliver Ingredients
Makes
1 roasted pork loin

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.

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.

Nutritional Facts

Total Fat
37g
56%
Sugar
9g
N/A
Saturated Fat
11g
55%
Cholesterol
125mg
42%
Protein
37g
74%
Carbs
11g
4%
Vitamin A
30µg
3%
Vitamin B12
1µg
16.3%
Vitamin B6
0.9mg
43.9%
Vitamin C
2mg
3%
Vitamin D
0.9µg
0.2%
Vitamin E
0.6mg
2.8%
Vitamin K
3µg
4%
Calcium
64mg
6%
Fiber
0.3g
1.3%
Folate (food)
12µg
N/A
Folate equivalent (total)
12µg
3%
Iron
2mg
10%
Magnesium
55mg
14%
Monounsaturated
14g
N/A
Niacin (B3)
8mg
42%
Phosphorus
401mg
57%
Polyunsaturated
9g
N/A
Potassium
732mg
21%
Riboflavin (B2)
0.5mg
29.8%
Sodium
776mg
32%
Sugars, added
9g
N/A
Thiamin (B1)
2mg
100%
Zinc
3mg
22%