Pork Loin with Bourbon-Cola Sauce
By Paula DeenJUMP TO RECIPE
Cooking with Paula Deen Magazine
Prep time: 15 minutes
Cook time: 60 minutes
- 1 (3-pound) pork loin roast, trimmed and tied with butcher’s twine
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1½ teaspoons ground black pepper, divided
- 1 cup ketchup
- ¾ cup cola (not diet)
- ½ cup bourbon
- ¼ cup firmly packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- chopped fresh parsley, for garnish
Preheat oven to 400˚F. Line a rimmed baking sheet with foil; spray foil with cooking spray.
Brush pork with oil; sprinkle with salt and 1 teaspoon pepper. Place on prepared pan.
Bake for 30 minutes.
Meanwhile, in a small saucepan, bring ketchup, cola, bourbon, brown sugar, Worcestershire, mustard, cornstarch, garlic powder, and remaining ½ teaspoon pepper to a boil over medium heat. Cook, stirring frequently, until thickened, about 10 minutes.
Remove pork from oven, and brush with ¾ cup sauce. Reduce oven temperature to 350˚F.
Bake until an instant-read thermometer inserted in thickest portion registers 145˚F, 25 to 30 minutes more. Serve with remaining sauce. Garnish with parsley, if desired.