SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.3
  • Total Fat: 12.4 g
  • Cholesterol: 109.9 mg
  • Sodium: 275.0 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 32.0 g

View full nutritional breakdown of Orange Herb Pork Roast with Bourbon Sauce calories by ingredient
Report Inappropriate Recipe

Orange Herb Pork Roast with Bourbon Sauce

Submitted by: SHINEYK

Introduction

This is absolutely fantastic. Made a huge batch for a Boxing Day party and they licked the sauce toureen. A bit of work, but great for that special occasion. This is absolutely fantastic. Made a huge batch for a Boxing Day party and they licked the sauce toureen. A bit of work, but great for that special occasion.
Number of Servings: 8

Ingredients

    Pork and Marinade:
    1 tablespoons finely chopped fresh sage, or 3/8 teaspoons dried
    2 teaspoons minced garlic
    2 teaspoons finely grated orange peel
    1 teaspoon dried thyme
    1/2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    2 pounds boneless pork loin, trimmed
    1 1/2 cups water, divided

    Bourbon Sauce:
    1 cup reduced-sodium chicken broth
    1/2 cup bourbon
    1/2 cup heavy cream

Directions

1. Heat oven to 375F. Spray a shallow roasting pan with vegetable cooking spray. On a cutting board, combine sage, garlic, orange peel, thyme, salt and pepper. Using a sharp knife, mince mixture, then mash with flat side of knife to make a paste. Rub paste over surface of pork.
2. Place pork fat-side down in prepared pan. Add 1 cup water to pan. Roast 30 minutes. Turn pork over; add remaining 1/2 cup water to pan if dry. Roast 30 to 40 minutes more, until a meat thermometer inserted into center of pork registers 160F for medium, 170F for well-done. Transfer pork to a cutting board; cover loosely with foil and let stand while making sauce.
3. To make Bourbon Sauce, add chicken broth to roasting pan and bring to a boil over medium-high heat, scraping up any browned bits from pan. Add bourbon and cream. Boil, stirring frequently, until sauce reduces to about 3/4 cup, or until it lightly coats the back of a spoon, about 10 minutes.
4. Slice roast and serve with sauce.

Makes 8 4-oz servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SHINEYK.






Great Stories from around the Web


Rate This Recipe