Paula Deen Pork Loin with Bourbon-Cola Sauce

Paula Deen pork loin with bourbon-cola sauce turns a 3-pound pork roast, ketchup and bourbon into a juicy, glazed Southern dinner in 1 hour 15 minutes. This easy oven-roasted pork loin dinner fits Sunday dinner, holiday table and church supper, and it feeds 8 hungry people comfortably.

Brush the roast with the cooked sauce only after its first 30 minutes in the oven, because that is when the glaze can set without burning. Put it on at the start and the sugar scorches before the pork is done.

Paula tucks the glaze into a two-temperature bake, starting the roast at 400°F and dropping to 350°F once the sauce goes on. The sauce simmers on the stovetop while the pork roasts, so a cola and bourbon glaze is ready exactly when you need it.

Paula Deen Pork Loin with Bourbon-Cola Sauce

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

320

kcal

A tied pork loin roasts until the outside turns sticky and caramelized under a sweet, tangy bourbon-cola glaze. Slices come out juicy and tender, with extra sauce on the side for spooning.

Ingredients

• 1 (3-pound) pork loin roast, trimmed and tied with butcher’s twine
  

• 2 tablespoons Olive oil
  

• 1½ teaspoons 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
  

• chopped fresh parsley, for garnish
  

Directions

• Prep the pan: Preheat the oven to 400°F, then line a rimmed baking sheet with foil. Spray the foil with cooking spray so the glaze won't stick later.
• Season the pork: Brush the 3-pound pork loin roast with 2 tablespoons olive oil, then sprinkle it with 1½ teaspoons salt and 1 teaspoon pepper. Set it on the prepared pan, trimmed and tied with butcher's twine.
• Start the roast: Bake the pork for 30 minutes. While it roasts, you can get the sauce going on the stove.
• Simmer the sauce: Combine 1 cup ketchup, ¾ cup cola, ½ cup bourbon, ¼ cup light brown sugar, 2 tablespoons Worcestershire, 2 tablespoons Dijon, 1 tablespoon cornstarch, ½ teaspoon garlic powder and ½ teaspoon pepper in a small saucepan. Bring it to a boil over medium heat. Cook, stirring often, for about 10 minutes until thickened.
• Glaze the pork: Pull the pork from the oven and brush it with ¾ cup of the sauce. Then drop the oven temperature to 350°F.
• Finish roasting: Bake another 25 to 30 minutes, until an instant-read thermometer in the thickest part reads 145°F. Serve with the remaining sauce and garnish with chopped fresh parsley.

Tools for this recipe

• ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, OXO silicone pastry brush, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without bourbon?

Swap the bourbon for extra cola or a little apple juice, since either keeps the sauce sweet and saucy. You will lose some of the oaky depth, but the glaze will still thicken the same way.

Why does the pork need to be tied?

Tying keeps the loin in an even shape, so the thick and thin ends cook at the same pace. Without the twine, the thinner ends can dry out before the middle reaches 145°F.

How do I store and reheat leftovers?

Keep sliced pork and extra sauce in separate airtight containers in the fridge for 3 to 4 days. Warm the slices gently in the oven with a spoonful of sauce so they stay moist.

Can I make the sauce ahead of time?

Yes, the sauce keeps well in the fridge for a few days, so you can cook it earlier in the week. Warm it up before brushing it onto the pork so it spreads easily.

What is the biggest mistake with this pork loin?

Overcooking is the most common problem, because a lean loin dries out quickly past 145°F. An instant-read thermometer takes the guesswork out, so check it near the end of the bake.