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Pork Roast with Delightful Palate’s Wild Mayhaw Berry, Bourbon and Brown Sugar Glaze

Pork Roast with Delightful Palate’s Wild Mayhaw Berry, Bourbon and Brown Sugar Glaze:

1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast

4 cloves of garlic, peeled and quartered

1 teaspoons salt

1 tablespoon of Citrus Heat spice blend

Glaze:

2 tablespoons brown sugar

½ cup bourbon

1 12 oz. jar of Delightful Palate’s Wild Mayhaw Berry

 

Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.

Place the pork onto a baking sheet, fat side up, stuff garlic in and around the roast by making slits with a knife and stuffing a piece of garlic in the meat. Rub the Citrus Heat spice blend  and salt on all sides of the roast.

Mix all the glaze ingredients into a small bowl and stir to combine.

Heat a Dutch oven on medium-high heat on top of the stove add 1 tablespoon of vegetable oil to the bottom of the pan and bring to a moderate heat. Place seasoned pork roast into the Dutch oven and brown on all sides add ½ cup of water to the bottom of the pan.

After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes.  Adding water to the bottom of the pan if necessary as to not burn the glaze. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.