Bourbon Caramel Apple Pork Loin
Bourbon Caramel Apple Pork Loin
Brie Thompson
10
30 minutes
90 minutes
I love a dish that feels like a celebration, and this Bourbon Caramel Apple Pork Loin delivers. Juicy pork is rolled around caramelized apples cooked with bourbon and Burnt Sugar Kettle Popcorn Seasoning, then seasoned with Vanilla Bean Infused Sea Salt and Rainbow Pepper and seared in Blood Orange Infused Olive Oil. It is sweet, savory, and just right for Thanksgiving, Christmas, or any night you want something extra special.
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Ingredients
- ¼ cup plus 3 Tbsp Blood Orange Infused Olive Oil, divided
- ½ cup Butter (*see notes for dairy free option)
- ¾ cup Brown Sugar
- 1 Tbsp Burnt Sugar Kettle Popcorn Seasoning
- 3 Pink Lady Apples, peeled, cored, and diced
- ½ cup Bourbon
- ½ cup Apple Cider
- 1 Pork Loin (4 to 5 lbs)
- 2 to 3 Tbsp Vanilla Bean Infused Sea Salt
- 1 Tbsp Rainbow Pepper, ground
Directions
Preheat the oven to 375°F.
Heat ¼ cup Blood Orange Infused Olive Oil and the butter in a large skillet over medium heat. Once melted, add the brown sugar, Burnt Sugar Kettle Popcorn Seasoning, and apples. Sauté until the apples are slightly caramelized, 8 to 10 minutes. Add the bourbon and apple cider. Remove from the heat and let cool.
Butterfly the pork loin, starting on the right side. Cut lengthwise with a sharp knife until you are about ½ inch from the bottom, taking care not to cut all the way through to the cutting board. Open the meat and lay it flat.
Place the butterflied loin between two pieces of plastic wrap. Gently pound to ¼ inch thick with a mallet or rolling pin.
Season both sides of the pork liberally with Vanilla Bean Infused Sea Salt and Rainbow Pepper. Spoon the apples out of the sauce and place them lengthwise along the center of the pork. Wrap the meat around the apples, almost rolling it back up. Tie the roll with butcher string, spacing the ties 1 inch apart.
Heat the remaining 3 Tbsp Blood Orange Infused Olive Oil in a large Dutch oven over medium high heat. Once hot, sear the pork loin, turning to brown all sides. Pour the remaining liquid from the apples over the pork. Transfer to the preheated oven and roast uncovered until a meat thermometer reaches an internal temperature of 155°F, about 1 hour. Check the temperature of the meat, not the apple filling.
Remove from the oven and let rest, tented with foil, for 15 to 20 minutes. Slice into ½ inch thick slices. Serve immediately.