Bourbon-Roasted Pork Loin
- 1 (3-lb) boneless pork loin roast, at close to room temperature
- ¼ cup bourbon
- ¼ cup grainy mustard (preferably French, such as Maille)
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 1 tsp fine sea salt, plus more to taste
- 1 tsp Sriracha
- Freshly ground pepper, to taste
- 2 Tbsp olive oil
- 2 medium onions, thinly sliced
- 2 apples, such as Gala or Fuji, unpeeled, cored and cut into 6 pieces each
- Using a sharp paring knife, cut a shallow crosshatch pattern in roast’s top layer of fat, taking care not to cut into the meat.
- Combine bourbon, mustard, brown sugar, honey, 1 tsp salt, Sriracha and pepper. Rub over pork, covering all sides and turning to coat; set aside while oven preheats. (Or place in a covered container and refrigerate up to 8 hours; let stand at room temperature 30 minutes before cooking.)
- Center rack in oven; preheat to 400°F.
- Heat oil in a Dutch oven or other heavy high-sided ovenproof casserole over medium heat. Add onions and apples; season with salt and pepper. Cook, stirring regularly, 10 minutes or until onions are translucent and apples are starting to soften.
- Center roast, fat cap up, on top of apples and onions. Pour in any remaining rub and liquids that have accumulated. Roast pork, uncovered, 45-55 minutes, basting a couple of times, or until a meat thermometer inserted into center registers 135°-140°F. Let roast stand a few minutes before slicing and serving with onions, apples and pan juices.