The day after I returned from a weekend of good eating in Louisville, I made this pork roast. Four days surrounded by some of the best bourbon, the lifeblood of the city, made me want to cook with it. Turns out that bourbon and pork are as good together as pitmasters say they are.
The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
I’m sure you know this, but just in case: Save the good stuff to drink before, during or after the roast. The pot is no place for splurge bourbon.
— Dorie Greenspan
BOURBON-ROASTED PORK LOIN is excerpted from EVERYDAY DORIE © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverstein. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.