Update your old-fashioned pork roast by adding a decadent bacon-bourbon sauce. The alcoholic addition creates a perfect level of smokiness for this oven-roasted meal.
pork rib roast
1 Chairman’s Reserve® Pork center loin roast, chine bone removed (6 ribs, about 4 ½ pounds)
1 garlic clove, cut into 12 slivers
1 teaspoon olive oil
1 ½ teaspoons coarse (kosher) salt
¾ teaspoon freshly ground black pepper
2 tablespoons finely chopped sage
3 tablespoons all-purpose flour
¼ cup bourbon
1 ¾ cups canned reduced-sodium chicken broth
1 tablespoon stone-ground Dijon mustard
1 tablespoon light brown sugar
1 tablespoon soy sauce
2 strips crisp-cooked bacon, coarsely chopped
- Preheat oven to 325ºF.
- Using tip of a sharp thin knife, poke 12 slits, each about 1 inch deep, all over pork and insert a garlic sliver in each. Rub roast with oil and season all over with salt and pepper. Sprinkle sage over top of roast.
- Place roast, fat side up, on meat rack in shallow roasting pan. Do not add water or cover. Roast for 1 ¾ to 2 hours or until the internal temperature reaches 145ºF on an instant-read thermometer. Remove from oven and transfer to a serving platter. Let stand for 10 to 15 minutes. (Temperature will rise 5ºF to 10ºF during this time.)
- To make the sauce: Discard all but 3 tablespoons of fat from pan. Place on stove over medium-low heat. Add flour and whisk until smooth, scraping up browned bits in pan, and let bubble for 1 minute. Increase heat to medium and pour in bourbon. Add broth, mustard, brown sugar and soy sauce and bring to a boil. Return heat to medium-low and simmer, whisking, until smooth and thickened, about 5 minutes. Stir in the bacon.
- Carve roast and serve with the sauce.