Heavenly Bourboned Pork Roast

Time 1 hour 40 minutes
Yields Serves 6 to 8
Heavenly Bourboned Pork Roast

Heat the oven to 325 degrees.


Rub the meat with the lemon juice. Mix the brown sugar, flour, paprika and salt and rub them all over the roast. Sprinkle with pepper. Place the roast on a meat rack in a roasting pan with a cover and sprinkle with the parsley and 1/4 cup Bourbon. Pin a bay leaf to the roast with a toothpick and put the roast, clove and onion in the pan. Cover and roast, 45 minutes.


Stuff each apple with 1 prune. After 45 minutes, remove the roasting pan from the oven and take off the cover. Arrange the apples, cut side down, in an overlapping layer around the roast. Pour the remaining 1/4 cup of Bourbon over the roast. Replace the cover and return the roast to the oven and continue cooking until a meat thermometer shows the internal temperature has reached 150 degrees, 40 to 50 minutes.


Remove the meat and apples to a serving dish. Add the granulated sugar to the pan juices and boil until reduced by 1/2. Slice the roast and serve it with 1 prune and 1/2 apple for each diner. Pass extra sauce separately.

The Times Test Kitchen started with a recipe in “Cooking With Bourbon,” published by Heaven Hill Distillery, made some changes and came up with a terrific roast. This recipe ran Oct. 7, 1998.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.