Orange Herb Pork Roast with Bourbon Sauce
- 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
1. Heat oven to 375°F. 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 160°F for medium, 170°F 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.
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 160°F for medium, 170°F 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.
Nutritional Info 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
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