Apple and Bourbon-Basted Pork Loin
- One 2¾-to 3-pound boned and rolled pork loin
- ½ teaspoon black pepper
- 1 cup apple juice (I use an organic Gravenstein juice that has deep apple flavor)
- ¼ cup bourbon
- 2 tablespoons spicy brown mustard
- 1¾ cups chicken broth
- ½ cup half-and-half
- 5 tablespoons all-purpose flour
- ½ teaspoon salt, or to taste
Instructions:
To keep pork roasts moist, Southerners baste them with everything from orange juice to Coca-Cola.
- Preheat the oven to 425° F. Rub the pork well with the pepper and place in a medium size shallow roasting pan.
- Whisk the apple juice, bourbon, and mustard until smooth, then brush generously all over the pork roast. Let stand at room temperature for 30 minutes.
- Brush the pork again with the bourbon mixture and roast uncovered on the middle oven rack for about 45 minutes or until an instant-read meat thermometer, thrust into the center, registers 145° to 150° F. As the pork roasts, baste generously every 10 minutes with the bourbon mixture (this keeps the drippings from charring on the pan bottom). Transfer the finished roast to a heated platter and let stand while you prepare the gravy.
- Pour the remaining bourbon mixture (you should have ½ to 2/3 cup) into the roasting pan, set over moderate heat, and deglaze the pan by scraping up the browned bits.
- Pour the deglazing liquid into a small saucepan and boil uncovered over high heat for about 2 minutes, stirring often, until as thick and dark as molasses. Stir in 1¼ cups of the chicken broth and the half-and-half. Quickly blend the remaining ½ cup of broth with the flour and salt, add to the pan, and cook, stirring constantly, for 3 to 5 minutes or until the gravy thickens and no raw floury taste lingers.
- To serve, slice the pork about ½ inch thick and top each portion with plenty of gravy. Accompany with boiled rice or mashed potatoes and smother these with gravy, too.