Get ready to elevate your dinner game with a show-stopping recipe that will make your taste buds dance and your dinner guests swoon! This Whiskey Black Pepper Pork Loin with Cranberry Glaze is not just another boring meat dish - it's a culinary adventure that combines bold flavors, sophisticated techniques, and pure mouthwatering magic. Imagine tender, juicy pork infused with smoky whiskey, crusted with cracked black pepper, and glazed with a tangy-sweet cranberry sauce that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork loin
- 1/2 cup whiskey
- 1/2 cup cranberry sauce
- 2 tablespoons black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that the pork loin cooks evenly throughout.
- Pat the pork loin dry with paper towels to remove any excess moisture. This helps achieve a nice sear on the meat.
- In a small bowl, mix together the black pepper and salt. Rub this mixture all over the pork loin, ensuring an even coating for maximum flavor.
- In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the pork loin in the skillet.
- Sear the pork loin for about 4-5 minutes on each side, or until it develops a nice golden-brown crust. This step locks in the juices and adds flavor.
- Once the pork is seared, remove it from the skillet and set it aside on a plate. Lower the heat to medium.
- In the same skillet, add the whiskey and scrape the bottom of the pan with a wooden spoon to deglaze it, incorporating any browned bits into the sauce.
- Stir in the cranberry sauce, mixing well to combine with the whiskey. Allow the mixture to simmer for about 2-3 minutes until slightly thickened.
- Return the seared pork loin to the skillet, spooning some of the cranberry glaze over the top. This will infuse the meat with flavor while it cooks.
- Transfer the skillet to the preheated oven and roast the pork loin for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C).
- Every 30 minutes, baste the pork loin with the cranberry glaze to keep it moist and flavorful.
- Once cooked, remove the skillet from the oven and let the pork loin rest for about 10 minutes before slicing. This helps redistribute the juices within the meat.
- Slice the pork loin into thick pieces and serve drizzled with the remaining cranberry glaze from the skillet. Enjoy your Whiskey Black Pepper Pork Loin with Cranberry Glaze!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F internal temperature - this guarantees juicy, perfectly cooked meat every time.
- Searing Secrets: Make sure your skillet is hot before adding the pork to achieve that beautiful golden-brown crust that locks in flavor and creates a stunning presentation.
- Whiskey Selection: Choose a whiskey with a robust flavor profile that complements the pork - bourbon works especially well in this recipe.
- Resting Matters: Never skip the resting period after cooking. Those 10 minutes allow the meat's juices to redistribute, ensuring each slice is incredibly tender and flavorful.
- Glaze Magic: Baste the pork regularly during cooking to build layers of flavor and keep the meat moist. The more you baste, the more delicious your final dish will be!
- Side Pairing: This dish pairs wonderfully with roasted root vegetables or a crisp winter salad to balance the rich, bold flavors of the pork.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 45g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 125mg
