This recipe is another “hold over” from my catering days that I prepare from time to time at work. It’s so easy to make, I almost feel bad sharing it and giving away my secret. Everyone always comments on how tender this roast is and wants to know my secret. My secret really isn’t a secret at all. Pork roast is considered “done” with it reaches an internal temperature of 160F. The trick to tender, juicy pork is to remove it from the oven anywhere in the 155F-165F range (at 155F it will keep cooking after it comes out of the oven and get past 160F). Simply purchase a meat thermometer and check the temperature once the roast “appears” done. Overcooking pork leads to dry, tough meat.
This really is a simple, fail-safe recipe and it’s perfect for your next dinner party, holiday meal or just to feed the family and enjoy the leftovers.
- 1 boneless pork loin roast (buy as large a roast as you’re comfortable buying; it does not shrink much during cooking because it’s fairly lean)
- 2 tbsp garlic powder or 3 tbsp minced fresh garlic, divided
- 2 cups dry white wine, divided
- Sea salt, cracked black pepper
- 1 can cherry pie filling
- 1 small can of sliced jalapeno peppers, minced or 1 fresh jalapeno, seeded and minced
- 1 tbsp ground cumin
Preheat oven to 400F. Place roast in a baking dish and cover the roast with sea salt and cracked black pepper, the ground cumin and half the garlic (1 tbsp powder or 1 1/2 tbsp fresh minced). Pour 1 cup of wine around the roast in the pan and bake in the preheated oven for 30 minutes, then check the temp with a thermometer and continue to cook until temperature reaches 155F, checking the temperature often to make sure you don’t overcook the meat.
Meanwhile, in a sauce pan over medium heat, combine the pie filling, jalapenos, remaining garlic and remaining white wine. Cook until thoroughly heated and well combined. Remove from the heat.
When the roast has reached 155F, pour the cherry glaze over the meat and put back in the oven for 5 minutes to glaze the roast. Remove from oven and let rest for 10 minutes before slicing. Slice into “chops” the thickness you prefer.
The heat and humidity we’re experiencing in the South right now is just stifling so I’m always looking at recipes I can prepare outside on the grill (instead of heating up the kitchen with the oven). This recipe can be prepared either way and it’s extremely easy. Simply put everything in a ziplock bag and toss in the fridge tonight, then cook tomorrow when you get home from work! What could be more “Southern” than meat glazed in bourbon??
This simple marinade becomes a tasty sauce and works well on chicken or pork tenderloin. The meat can either be roasted or grilled, your choice. Be sure to marinate at least 1 hour if using chicken or overnight if using pork to allow the marinade to penetrate into the meat.
4 boneless, skinless chicken breasts OR 2 1# pork tenderloins
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon (I use something decent but not too expensive, like Evan Williams, Jim Beam, etc)
1/4 cup low sodium soy sauce
1/4 cup Dijon mustard
1/2 tsp cracked black pepper
1/2 tsp cornstarch
Trim fat from meat and place in a gallon size Ziplock bag. Combine brown sugar, onions, bourbon, soy sauce, mustard and pepper and pour into the Ziplock bag over your meat. Seal and let marinate at least 1 hour if using chicken, or at least 8 hours if using pork, turning bag occasionally. Remove meat from marinade but reserve the marinade to make your sauce/glaze.
Grill meat (chicken or pork tenderloins) until a meat thermometer inserted in thickest portion reads 165F (chicken) or 155F (pork), but try to not overcook. For ideal tenderness and a juicy product, don’t let the internal heat get above 180F or it will dry out.
To make the glaze, pour marinade into a pot and bring to a boil on the stove. Boiling for 1 minute will cook out the alcohol but keep all the flavors of the bourbon. In a small dish, combine cornstarch with 1/2 tsp water and blend. Pour cornstarch liquid into boiling sauce and boil until it thickens, about 1 minute. Remove from heat.
At this point you can serve the meat with the sauce as a “gravy” or you can drizzle over meat and slide into a 400F oven for 5 minutes to become and sweet, tangy glaze.