Pan Roasted American Pork Loin

Servings: 4
Prep Time: 75 minutes


6 pork chops (double bone, brined in pork brine)

1-1/2 Tbsp. kosher salt

2 tsp. black pepper (cracked)

2 Tbsp. olive oil

3 cloves garlic (smashed)

2 sprigs rosemary

4 sprigs thyme

1/4 cup bourbon

4 Tbsp. butter

1/2 cup honey

12 bay leaves

2 rosemary sprigs (fresh)

1/2 bunch fresh thyme

1/2 bunch Italian parsley (fresh)

1/2 cup garlic (crushed with skin)

3 Tbsp. whole peppercorns

1 cup kosher salt

8 cups water

1/2 cup bourbon

1/2 cup peach juice

1/4 cup light brown sugar (packed)

1/4 cup maple syrup

2 Tbsp. dijon (style mustard)

1/2 cup peach preserves

2 Tbsp. butter



1. Preheat oven to 325 degrees. Preheat large sauté pan over medium-high heat. Hard sear pork chops for 3 minutes on each side, or until nicely browned.

2. Put garlic and fresh herbs into pan and deglaze with bourbon and put butter into pan. Put sauté pan into the oven. Removing every 5 minutes to baste steak with sauce and drippings.

3. Remove from oven when pork has hit internal temperature of 125 degrees and pull pork from pan. Finish making jus lie sauce in pan for pork while pork is resting. Slice thin and top with sauce for service.

Pork brine & sauce:

In a large saucepan, combine all ingredients for the brine and bring it to a boil. Remove from the heat and let it cool down in the fridge. Put pork loin in for 12-18 hours, remove and rinse brine from pork.

Add all ingredients into large sauté pan from roasting pork and return to heat and let reduce till sauce is nappe. Remove from heat and string through chinois. Return sauce to very low heat, stir in butter, and taste. Adjust seasoning as needed with salt and pepper.

Courtesy of the National Pork Board, Des Moines, Iowa.