My jeans called me yesterday & told me to lay off the cookies.
No surprise there. Eating way too many cookies during the holiday season? Who woulda thunk?!
So, here I am, sitting in yoga pants, again, staring at this succulent looking pork. My life revolves around food, my jeans must understand this, right?
Anyway, so a month or so ago, my friend from college had a Tastefully Simple party at her house. Tastefully Simple is kinda like Pampered Chef but they only carry spices, powder mixes, cake mixes, etc. No kitchen gadgets. Just the edible stuff and it’s all prepared with 2-3 simple ingredients. Honestly, I’m not a huge fan of it because I don’t know how they’re prepared and I’m not a fan of powdered mixes. BUT they have marinades/glazes& rubs that I’m okay with :)
I bought this glaze that sounded amazing (ok — maybe the bourbon in the name helped) called Bayou Bourbon Glaze. It’s a sweet, sweet glaze. There’s no tang to it and there’s no heat. I mixed a ton of minced garlic with this glaze and it made the pork so flavorful.
I know this isn’t a traditional recipe where you can just run to the store and get the glaze yourself but this pork is very easily done with any kind of glaze and garlic. The steps are all the same :) however, if you do get ahold of this glaze somehow (maybe you have a rep near you?), definitely give this a try!
Bayou Bourbon Glazed Pork
Yield: 4 servings
2 pounds of pork loin, cut into 2 1 pound chunks
1/2 cup of glaze
6 cloves of garlic, minced
Salt & pepper
- Preheat oven to 350 degrees. Line baking pan with aluminum foil.
- In the pan, put the pork loins in. Split up the minced garlic in 2 portions (one portion for each pork loin chunk). Press the garlic on the tops of the pork and then sprinkle with salt and pepper.
- Pour the glaze on top of the pork. The rest will drip off. Using a brush, brush the pork sides with the glaze at the bottom of the pan.
- Put the pork in the oven for 1 hour. Periodically check on it and brush it with the glaze so it doesn’t dry out.
- Remove from oven and let sit for 15 minutes before slicing and serving.
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