Pork and apples together sounds like an interesting combination but when you introduce bourbon to the mix you end up with a drunken pig in an apple juice bath.
The recipe produces 6 servings but you can modify the ingredients based on the number of people being served. The recipe comes from Albert W.A. Schmid’s book “The Kentucky Bourbon Cookbook ”. The book does not specify which Kentucky bourbon to use so I decided to use Angel’s Envy Kentucky Straight Bourbon Whiskey.
My alternate side dish is Pan-fried Brussel Sprouts and Bacon.
NOTE: As far as presentation goes, the sliced pork tenderloin can rest on a bed of Spiced Apple Kentucky Bourbon Sauce or the sauce can be spooned over the sliced pork tenderloin.
- 3 pounds boned rolled pork loin
- ½ teaspoon freshly ground pepper
- 2 tablespoons spicy brown mustard
- 1 cup apple juice
- ¼ cup Kentucky bourbon
- 1-1/4 cups plus ½ cup chicken broth
- ½ cup half-and-half
- 5 tablespoon all-purpose flour
- ½ teaspoon salt
- Rub the pork with the pepper and place in a medium roasting pan. Mix the mustard, apple juice, and bourbon until smooth. Brush the pork with the mixture and let stand for 30 minutes at room temperature. While it rests, preheat the oven to 425 degrees. Baste the pork with the bourbon mixture again, and place in the preheated oven for 45 minutes or until the pork reaches an internal temperature of 150 degrees.
- To make the sauce: Deglaze the roasting pan with the remaining bourbon mixture; then pour the deglazing mixture into a saucepan and boil for 2 minutes. Stir in the 1-1/4 cups chicken broth and the half-and-half. Mix the ½ cup broth with the flour and salt, add the flour mixture to the saucepan, and mix. Cook over medium heat until the mixture thickens.
- Slice the pork and serve with mashed potatoes and the apple-bourbon sauce.