Easy & Elegant Easter Feast
Feb 04, 2020
3 minutes
Photography by WILLIAM DICKEY
Recipe Development by
MELISSA GRAY AND TRICIA MANZANERO
Food Styling by
KELLIE GERBER KELLEY
Styling by
LUCY FINNEY
PORK LOIN WITH BOURBON-COLA SAUCE
Makes 8 servings
1 (3-pound) pork loin roast, trimmed and tied with butcher’s twine
2 tablespoons olive oil
1½ teaspoons kosher salt
1½ teaspoons ground black pepper, divided
1 cup ketchup
¾ cup cola (not diet)
½ cup bourbon
¼ cup firmly packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cornstarch
½ teaspoon garlic powder
Garnish: chopped fresh parsley
Preheat oven to
You’re reading a preview, subscribe to read more.
Start your free 30 days