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Love & Best Dishes: Pork Loin with Bourbon-Cola Sauce Recipe | Easter Pork Recipes
Apr 3, 2023
Pork Loin with Bourbon-Cola Sauce Recipe | Easter Pork Recipes - Paula's making a pork loin roast recipe today! This bourbon-glazed pork loin is the perfect pork tenderloin recipe for Easter dinner.
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Pork Loin with Bourbon-Cola Sauce Recipe: https://www.pauladeen.com/recipe/pork-loin-with-bourbon-cola-sauce/
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0:00
- Hey, y'all.
0:01
You know, it's almost an Easter time and my mother
0:05
always cooked some form of pork for Easter
0:10
and normally it was a wonderful pork roast
0:14
with the gravy from the roast.
0:18
And oh my gosh, it was so good.
0:22
And she would sometimes make cornbread dressing
0:26
to go along with our pork and gravy.
0:31
It was just delicious.
0:32
I remember one such holiday that Mama made that
0:38
and it was so good and I ate so much
0:43
that I got sick to my stomach,
0:48
but it was so good, but it's very rich,
0:51
so I just overindulged
0:54
and I didn't do that anymore after that.
0:56
So the one that I'm gonna share with y'all
0:58
is one from our magazine that we just love
1:02
and it is called a pork loin with a bourbon cola sauce.
1:08
So it calls for like a three pound pork loin roast.
1:14
I have sprayed our tin foil.
1:17
And another thing about this,
1:18
the beauty of this is it's so easy, y'all.
1:21
The first thing I'm gonna do is brush it with olive oil
1:27
and then we're gonna put some salt and pepper on it.
1:32
And that olive,
1:35
oh, you see that bone in there?
1:37
That bone is gonna be so tender.
1:41
- [Eddie] Yeah, I couldn't find a,
1:43
you know, normally I have a hard time
1:44
finding a bone-in roast. - Yes.
1:46
- I couldn't find a- - If you're lucky.
1:49
- Boneless roast. - Yeah, Eddie did the shopping
1:51
this week because Teresa's on vacation,
1:55
so I'm so glad you couldn't find a boneless.
1:58
- [Eddie] I love, that's the way my parents made.
2:01
- Yes, if you have an option to get a bone,
2:05
get a bone every time.
2:10
I didn't have enough to do it underneath,
2:12
but that's all right.
2:14
That's all right.
2:17
Now I'm gonna just salt and pepper it.
2:19
(salt tinkling)
2:24
I'm gonna turn this over and like I said,
2:27
I sprayed my,
2:31
I sprayed my tin foil 'cause you don't want that roast
2:38
sticking to the tin foil and you wind up eating tin foil.
2:40
You don't want that.
2:42
All right, we have got our oven preheated at 400.
2:48
- 400. - Yeah, 400 degrees.
2:50
So we're gonna put this roast in our oven
2:53
and we're gonna cook it for 30 minutes.
2:56
(sheet pan sliding)
2:58
And at the end of the 30 minutes, y'all,
3:02
excuse me, let me get this in.
3:08
At the end of 30 minutes, I'm gonna pull it out
3:12
and I'm gonna coat it with the cola bourbon sauce
3:17
and put it back in the oven for 30 more minutes.
3:21
So I just got off the phone with my sissy, Bubbles,
3:25
and she wanted to know what I was doing.
3:27
I said, "Well, I'm fixing to do
3:29
that wonderful pork loin recipe for Easter."
3:32
I'm sharing that recipe.
3:34
And I said, "You know, it was one that was in the magazine."
3:37
She said, "Honey, that magazine,
3:39
do you know how many subscriptions
3:41
I gave out this past Christmas?
3:45
27 people."
3:48
She gave a prescription, a subscription, not a prescription,
3:52
a subscrip, y'all know what I'm saying.
3:56
Subscription to "Cooking with Paula Deen Magazine."
4:00
And I said, "Yeah, you know, you can't beat it for $16.99."
4:05
It's the gift that keeps on giving for a year,
4:08
so y'all don't forget to check it out because it's full
4:13
of wonderful recipes that you're gonna love.
4:16
And you know, I don't know which issue.
4:20
It could have been in a magazine a year ago, I don't know.
4:24
But anyway, we're gonna make our cola bourbon sauce
4:27
and I'm gonna start with
4:31
some garlic powder.
4:33
And this is corn starch
4:36
(spoon tapping)
4:39
to thicken it up
4:43
so that that sauce'll stick to that wonderful piece of meat.
4:47
(gas stove clicking)
4:49
All right, now I'm gonna add some Worcestershire sauce.
4:55
I'm gonna add some brown sugar.
4:58
I might should go back, Eddie, and give correct proportions,
5:04
do you think?
5:06
- [Eddie] Yeah, it's pretty simple.
5:08
- It's not like a current magazine that I know of.
5:13
- [Eddie] Yes.
5:16
- Okay, so
5:18
(spoon scraping)
5:21
gonna start with our liquids
5:23
and we just gotta cook this until it thickens up
5:26
and it'll thicken up quick because of the corn starch.
5:32
All right, I'm adding Dijon mustard.
5:35
(spoon scraping)
5:47
This is gonna be so good.
5:49
And a little dash of bourbon
5:54
because it is a bourbon cola sauce.
5:56
I do wanna warn y'all though,
5:59
this had about a fourth of a cup of bourbon,
6:02
so if you're feeding children,
6:06
Eddie said it would take
6:09
about four hours of cooking
6:12
for all the alcohol to cook out of it, so
6:18
just a warning.
6:21
So now we've added our cola
6:24
and now a cup of ketchup.
6:31
Yeah, Eddie looked that up about the alcohol cooking out
6:35
because I was under the impression that anytime
6:38
it was cooked, you know, that it would cook it out,
6:42
but four hours,
6:45
and by four hours we wouldn't have any sauce left.
6:47
- [Eddie] Right.
6:48
- It'd be gone.
6:52
(spoon tapping)
6:54
So that's our school lesson for the day, y'all.
7:01
(whisk scraping)
7:02
So just until this is thickened up,
7:07
and then we'll be pulling our roast back out
7:11
and getting it ready for the final.
7:17
Hey, y'all, the 30 minutes is up on our pork loin
7:21
so I'm gonna take it out
7:23
and our sauce is getting nice and...
7:26
Bennett!
7:28
Come here.
7:29
Come here.
7:30
Y'all, this one, we don't get to see nearly enough.
7:34
This is one of our grandchildren.
7:36
This is Bennett, this is Anthony and Ashley's son.
7:41
What are you doing?
7:43
Are you on spring break?
7:46
Well, I love ya.
7:47
Hey, baby!
7:50
All right, this is the daddy.
7:51
He's the one that we're very thankful for
7:55
giving us these children.
7:57
Is that Mattie May?
7:59
Mattie May.
8:02
Mattie May come here and see your grandmama.
8:09
Give guinea a hug, please.
8:13
Do I have that pretty good, Eddie?
8:15
- [Eddie] There's a little spot on the back.
8:17
- Which back, matte back?
8:22
This is gonna be so good.
8:25
I'm just gonna kind of like put it up there
8:28
and let it just run down.
8:30
Let it do what it wants to.
8:32
All right, back in the oven.
8:33
We've cut the oven down to 350
8:37
and we're gonna cook it for another 30 minutes, I think.
8:40
- [Eddie] Yeah.
8:41
- Isn't that what we're doing, Eddie?
8:42
- [Eddie] Yeah, another 30 minutes
8:43
or until the meat thermometer says it's ready.
8:47
- You know, some people,
8:50
you know when you used to go into a restaurant
8:53
and you ordered some form of pork,
8:57
you just got it automatically well done.
9:00
Well, don't go anywhere, Mattie May.
9:04
But now the processing of pork is so safe
9:09
that they ask you what temp you want it,
9:12
so a lot of people order it medium.
9:14
Mattie May, come over here and sleep guinea.
9:17
Come here, you precious little thing.
9:21
- [Eddie] Daddy missed her.
9:23
- Oh, you look all beautiful.
9:25
You're so beautiful, see your grandmama.
9:30
Okey doke, so we checked our pork loin and it read 130,
9:38
so we put it back in the oven
9:41
and give it another maybe 10 or 15 minutes.
9:46
Our roast reads 145.
9:53
That's cooled off so I'm gonna take that juice
9:58
and I'm gonna pour it on top of the roast
10:02
and I'm gonna let it rest for a little while.
10:08
And aren't I glad that we had tin foil.
10:13
Yes, yes, yes.
10:15
(tin foil crinkling)
10:20
Cooking and not making a mess is a wonderful thing.
10:24
Y'all think anybody would notice
10:25
if I just cut a little sliver off the end?
10:31
I don't think anyone would-
10:32
- [Eddie] I don't think so, this is pretty forgiving.
10:34
- Yes, I'm just gonna
10:38
cut a little piece off the end
10:42
and then I can, look at that, and then I can cover it
10:45
with some more sauce
10:49
and nobody will be the wiser.
10:54
Look at this.
10:58
Look at this.
11:00
(Paula laughing)
11:04
Y'all stick with me and I'll show y'all some naughty stuff.
11:09
(Paula laughing)
11:11
Look, you'd never know, would ya?
11:15
Nope, you sure wouldn't.
11:21
It's been a while since we cooked this.
11:34
Eddie.
11:41
So delicious.
11:44
- [Eddie] This is my favorite.
11:46
- You know what?
11:47
I think pork might be my favorite of all the proteins.
11:53
Mm, mm, mm.
11:55
I think the family's gonna love it.
11:59
If they don't,
12:00
they can go somewhere else to eat next Easter.
12:03
Ain't that right?
12:04
(Paula laughing)
12:06
What I'm thinking.
12:10
One more piece, Eddie.
12:12
It's all yours.
12:15
So happy Easter, y'all, love and best dishes.
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