Best 9 Bourbon Marinated Pork Roast With Country Ham Jus Recipes

STANDING RIB ROAST WITH STOUT-MUSTARD JUS

Steps:

• Combine the chopped garlic, chopped thyme, 1 tablespoon salt and 2 teaspoons pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic paste all over the rib roast and let sit at room temperature, 1 hour.
• Preheat the oven to 450 degrees F. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes.
• Baste the meat with the pan juices and reduce the oven temperature to 300 degrees F. Continue to roast, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part registers 115 degrees F to 120 degrees F for medium rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.
• Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef?s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus.

DYNAMITE BOURBON RIBS

Steps:

• Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.

BOURBON-GLAZED HAM

Steps:

• Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
• Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

PORK TENDERLOIN IN BOURBON

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

BOURBON-SPICED GLAZED HAM

Steps:

• In a large bowl, whisk the first 4 ingredients. Add ham; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 325°. Remove ham from marinade and place on a rack in a roasting pan; reserve remaining marinade, placing it in the refrigerator until ready to baste., Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Bake, covered, 2 hours., Baste with about half the reserved marinade. Bake, uncovered, 1 to 1-1/2 hours, basting the ham twice more during the first half hour, until a thermometer reads 140°.

JIM'S WOODFORD RESERVE BOURBON MARINATED FRENCH RIB PORK CHOP

Steps:

• For relish, combine lime juice, honey, cilantro, and cumin in a bowl. Dice tomato, pawpaw, mango, roasted pepper and onion to 1/4-inch squares. Add diced vegetable to lime juice mixture and toss. Season, to taste, with kosher or sea salt, and let stand at least 30 minutes and up to overnight in the refrigerator, tightly covered.
• Preheat a grill to medium heat.
• For the marinade, combine all ingredients and mix well. Grill pork chops to medium, about 10 minutes per side, brushing with marinade until juice runs clear when pressed or when an instant-read thermometer reads 150 degrees F. Slice plantains 1/8-inch thick. Fry in hot oil until lightly browned. Remove and drain on paper towels.
• Sauce each plate with 1/4 cup hot country ham jus. Garnish with a generous soup spoonful of relish and crown with 2 slices fried plantains.
• Combine ham bone and stock in a large pot and bring to a simmer. Simmer until reduced to 1 cup. Strain.

DOUBLE MUSTARD CRUSTED PORK ROAST WITH JUS

Steps:

• In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
• Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
• Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
• Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.

BOURBON-MARINATED PORK TENDERLOIN

Steps:

• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.

BOURBON PORK ROAST

Steps:

• Place the pork roast fat side up in a roaster.
• Rub the roast with lemon juice.
• Mix together the brown sugar, flour, paprika and salt.
• Rub this mixture all over the roast.
• Generously sprinkle with ground black pepper.
• Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
• Place a bay leaf in the pan and sprinkle the roast with parsley.
• Baste heavily and often.
• After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
• Bake approximately 2 1/2 hours or 45 minutes per pound.