Deen Bros Whiskey Glazed Pork Loin Recipes

DEEN BROS. WHISKEY-GLAZED PORK LOIN

Steps:

• Preheat oven to 400 degrees. Line a roasting pan with foil. Season the pork with salt and pepper and place in the prepared pan.
• In a small bowl, whisk together the maple syrup, whiskey, and mustard powder. Brush the pork with half of the glaze.
• Roast about 1 hour and 15 minutes or until internal temperature of pork reaches 150 degrees, brushing with the remaining glaze after 45 minutes. Let the pork rest 10 minutes before slicing.

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER

Steps:

• For the apple butter:
• Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
• Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
• For the glaze:
• Whisk all the glaze ingredients in a small bowl.
• For the pork:
• Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
• Preheat oven to 425 degrees F.
• Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
• Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
• Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

TENNESSEE PORK LOIN WITH WHISKEY, BROWN SUGAR, AND MUSTARD

Steps:

• Make Nashville Sweet: combine all the ingredients in a saucepan; whisk to mix.
• Let the sauce gradually come to a simmer over medium heat; simmer until thick and flavorful, 8-10 minutes; if not serving sauce immediately, let cool to room temperature; transfer to clean glass jars and refrigerate until ready to serve; bring to room temperature before using.
• Make the rub: add rub ingredients to a bowl; stir to mix (or use your fingers); stor rub in an airtight jar away from heat or light (keeps for 6 months); makes 2 cups; total amount used in this recipe is 2 tablespoons.
• Make the pork: butterfly the pork loin-using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side).
• Open the roast up as you would a book.
• Sprinkle the inside of the roast with 1 tablespoon of the whiskey; let is marinate for 5 minutes.
• Sprinkle a third of the rub (remember total amount of rub used it 2 tablespoons, so 1/3 of that amount) over the inside of the roast.
• Spread the mustard on top with a spatula; sprinkle the brown sugar on top of mustard.
• Sprinkle the remaining 2 tablespoons whiskey on top of the brown sugar.
• Fold the roast back together (like closing a book); sprinkle the remaining rub over the outside.
• Cut four 12-inch pieces of butcher's string; position the pieces of string on your work surface so they are parallel and about 2 inches apart.
• Place a slice of bacon across the strings so that it is perpendicular to and in the center of them.
• Set the roast on top of the bacon, positioning its long side parallel to the bacon.
• Place a slice of bacon on top of the roast; press the remaining 2 slices against the long sides of the roast.
• Tie each piece of string together around the roast so that they hold the slices of bacon against it; set roast aside.
• To make the glaze: combine the glaze ingredients together in a saucepan; boil until syrupy, 4-6 minutes; set the glaze aside.
• Set up grill for indirect grilling and preheat to medium (if using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease the heat to medium; if using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips on the coals).
• When ready to cook, place the pork roast on the grate, over the drip pan and away from the heat; cover the grill.
• Cook roast until cooked through, 1 to 1 ½ hours; test for doneness by inserting an instant read thermometer into the side of the roast; internal temperature should be about 160°.
• Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.
• Transfer cooked roast to a cutting board; let rest for 5 minutes; remove and discard strings; slice roast crosswise and drizzle any remaining glaze over it.
• Serve with Nashville Sweet.