Bourbon Brown Sugar Pork Loin

Bourbon Brown Sugar Pork Loin

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon brown sugar
¼ cup bourbon, whiskey, or scotch

Directions:
Heat oven to 350°. Rub the pork tenderloin all over with Cajun seasoning. Put oil and
butter into an iron skillet (or other ovenproof skillet) over high heat. Once the oil is
very hot, put the tenderloin into the pan, turning heat down a bit, and brown until
golden on all sides, turning with tongs. Don’t worry about getting it done in the
middle; just get it pretty and brown on the outside. Remove pan from heat. Sprinkle
brown sugar and pour bourbon all over and roll the tenderloin in the juices now in the
pan. Cover lightly with foil and place in oven. Cook for about 25 minutes or until just
done in the middle. Pork loin is often overcooked and this is what makes it tough. If
you have a meat thermometer, cook until it registers 140°. Remove from oven. Let it
sit for at least 5 minutes, covered to let juices redistribute.
Slice just before serving in thin slices, ladling a little of the pan juices over it.
Delicious with baked sweet potatoes and a green veggie or salad.
Vegan Variation: This method can also be used to cook slices of tofu. Just do not
cover it when you put it in the oven and remove earlier, after about 10 minutes.
• Vegan (see variation above)
• Gluten free (those with extreme celiac disease may react to bourbon, but
most are fine with it)
Mama’s All Natural (No Sugar) Apple Crisp Skillet
Every cook needs at least one “no sugar” recipe to keep on hand for people who
have sworn off the white stuff. This apple crisp is the perfect answer; no one will
suspect there is no sugar within. — Becky
Apple Layer