This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie. Bourbon Roasted Pork Loin is the second-last recipe we’ll be making from this book and I thought, hey, what’s a Dorie recipe that I don’t modify or minify in some way, right? 😉
In this case, I used pork tenderloin instead of pork loin roast (see here for the difference) despite there being a note in the ingredients list saying to definitely NOT use tenderloin. Well, needs must and all that – I had a ton of pork tenderloin in my freezer and I figured I could marinate it in the exact same “rub” (bourbon, grainy mustard, honey, brown sugar, Sriracha, salt and pepper). I left the pork to marinate for about 3 hours and then just roasted it for about 35 minutes on top of the apple/ onion and it was fabulous. Not as photogenic as Dorie’s using proper pork loin roast but very tasty.
I would say that I think the recipe could use double quantity of the apples and onions – they cook down to almost nothing. I used 2 of each with half the meat and there were very few leftover apples/ onions which was a shame. We loved the flavours of this and I’d definitely make it again with tenderloin – and if I happen across a pork loin roast, well I’ll pick it up knowing that I have a great way to cook it!
In any case, *someone* liked the look of it!
(don’t worry, he didn’t get any – he just happened to pop his head under the camera as I was shooting it!)
Get the recipe for Bourbon Roasted Pork Loin on page 170 of Dorie Greenspan’s Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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LOL on Cole’s appearance with the pork! Gus was not at all interested in the pork as he prefers chicken. It is good to know that it works nicely with pork tenderloin as that is what we usually eat, so next time I will try it your way…and I am going to add more apples as well…at least double the amount, so good. Nice photos and such a pretty pattern on the plate.
Cute shot with the cat mulling over this delicious roast. The tenderloin looks very moist; the substitution works!
Kitty was interested:) I am glad that the pork tenderloin worked out. We agree on the extra apples and onions. Such a great combination and a surprise hit with the family.
I love those kitty ears!! You’re plate looks delicious, no wonder he came to check it out 🙂
I used a tenderloin and found it worked just fine, just like you! We also wished there were more onions haha.