Pork With Orange Bourbon Sauce Recipes

ORANGE BOURBON GLAZED PORK CHOPS

Steps:

• COAT both sides of pork chops with Chipotle pepper sauce. Refrigerate while preparing sauce.
• SAUTE garlic in oil for 2-3 minutes.
• Add orange juice, marmalade, honey and bourbon and bring to a boil. Reduce heat and simmer for 5-10 minutes. Remove from heat and set aside.
• HEAT large skillet on high. Spray with non-stick cooking spray and add pork chops to skillet. Sear pork chops on both sides. Reduce heat to medium and cook pork chops 6-8 minutes on each side.
• BRUSH prepared glaze on chops during the last few minutes of cooking.
• Remove chops to a platter and drizzle with additional sauce.

PORK WITH ORANGE-BOURBON SAUCE

Steps:

• Season the pork generously with salt and pepper.
• Sprinkle with the thyme, patting firmly so it adheres to the meat.
• In a large frying pan over med-high heat, melt 2 T butter.
• Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total.
• Transfer to a plate.
• Add the onion to the pan and sauté over medium heat until softened, about 4 minutes.
• Add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute.
• Return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute.
• Transfer to a carving board and let rest briefly, about 2 minutes.
• Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.

BAKED PORK CHOPS WITH BOURBON GLAZE

Steps:

• Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.
• When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.
• Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.
• Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.
• Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.
• Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.
• Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.
• Using tongs, flip pork chops over, and transfer skillet to the preheated oven.
• Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).
• Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.
• Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.

SPICED PORK WITH BOURBON REDUCTION SAUCE

Steps:

• To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
• To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

PORK TENDERLOIN IN BOURBON-DIJON GLAZE

Steps:

• Mix all marinade ingredients in gallon size Ziploc bag.
• Reserve small amount (in the refrigerator)for basting.
• Add pork to bag and refrigerate overnight.
• Preheat oven to 325.
• Heat oil in large nonstick skillet over high heat until hot.
• Add meat and sear on all sides.
• Discard used marinade.
• Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
• Add enough water to cover bottom of dish with about 1/4 inch of water.
• Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
• Finish cooking uncovered until temperature reaches 160 degrees.
• Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE

Steps:

• Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
• To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
• Sprinkle this mixture over the pork on all sides, and rub it into the meat.
• Marinate the meat in the refrigerator for 2 hours.
• To make the glaze, melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 1 minute.
• Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
• Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
• Pour half the glaze into a small bowl.
• Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
• Internal temperature should be 160 drgrees.
• For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
• Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
• Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
• Serve at once.

PORK TENDERLOIN IN BOURBON

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

BOURBON PORK ROAST

Steps:

• Place the pork roast fat side up in a roaster.
• Rub the roast with lemon juice.
• Mix together the brown sugar, flour, paprika and salt.
• Rub this mixture all over the roast.
• Generously sprinkle with ground black pepper.
• Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
• Place a bay leaf in the pan and sprinkle the roast with parsley.
• Baste heavily and often.
• After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
• Bake approximately 2 1/2 hours or 45 minutes per pound.