Bourbon-Glazed Pork Loin with Loaded Potatoes and Lemon-Garlic Veggies

 Bourbon-Glazed Pork Loin with Loaded Potatoes and Lemon-Garlic Veggies

(serves 6-8)

    If you choose to eat this as a full meal pairing, timing is everything.  I start with getting the pork loin in the oven.  From there, I prep the potatoes and have them ready to pop in the oven after the pork loin has been baking for about 20 minutes.  When I reduce the oven temperature for the pork loin, I flip the potatoes to make sure they aren't sticking to the pan.  Once the potatoes are prepped and ready to go, I begin making the bourbon glaze.  While the glaze is thickening, I chop the carrots for the Lemon-Garlic Veggies.  When the glaze finishes, I keep it on warm heat so that it is ready for the final stage of the pork loin. I begin making the veggies when I have 15 minutes left on the pork and potatoes.  By following this order, I have all three parts of the meal ready at the same time!

Bourbon-Glazed Pork Loin

1 3-lb pork loin

2 TBSP olive oil

1 1/2 tsp salt

1 1/2 tsp black pepper, divided

1 c. ketchup

3/4 c. cola (I used Coke)

1/2 c. bourbon (I used Wild Turkey 101)

1/4 c. firmly packed brown sugar

2 TBSP Worcestershire sauce

2 TBSP Dijon mustard

1 TBSP cornstarch

1/2 tsp garlic powder

1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
2. Brush pork with oil and sprinkle with salt and 1 tsp. of pepper. Place on prepared pan.
3. Bake for 30 minutes.
4. In a small saucepan or cast iron skillet, bring ketchup, cola, bourbon, brown sugar, Worcestershire, mustard, cornstarch, garlic powder, and remaining pepper to a boil. 
5. Cook, stirring frequently for about 10 minutes or until thickened.
6. Remove pork from oven and brush with 3/4 c. sauce. Reduce oven temperature to 350 degrees.
7. Bake until thickest portion reaches 145 degrees, about 30 minutes more.
8. Serve with remaining sauce.

Loaded Potatoes

3 lbs red potatoes, cut into wedges

1/4 c. chopped green onions

1 TBSP olive oil

1 1/2 tsp salt

3/4 tsp ground mustard

1/2 tsp black pepper

1 c. shredded Cheddar cheese

1/4 c. crumbled bacon

1. Preheat oven to 350 degrees.  If you are making the bourbon-glazed pork, this part is already done for you!
2. Spray a large baking sheet with cooking spray.
3. On prepared pan, toss together potatoes, onion, oil, salt, mustard, and pepper until coated. Spread evenly on pan.
4. Bake until potatoes are fork-tender, about 40 minutes. You may want to flip them occasionally to make sure they aren't sticking to the pan.
5. Sprinkle with cheese and bake for another 3 minutes or until the cheese melts.
6. Sprinkle with crumbled bacon before serving.

Lemon-Garlic Veggies

1 TBSP olive oil

1 lb baby carrots, sliced

1 tsp salt

1/2 tsp pepper

1 lb sugar snap peas

1 TBSP minced garlic

1 small lemon, zested and juiced

1. In a large saucepan or cast iron skillet, heat oil over medium-high heat.
2. Add carrots, salt, and pepper. Cook, stirring frequently, until crisp-tender, about 4 minutes.
3. Add peas and garlic. Cook about 1 minute, until garlic is fragrant.
4. Stir in lemon zest and juice.
5. Cover and cook about 5 minutes more.
6. Serve immediately.

Enjoy!