Seasonal/Downtown

SPECIAL OFFERS

|

Beer City Add-On

Asheville has been named #1 Beer City USA for 4 years in a row. Be…
Travel Guide
March 31, 2015

Museum, Festival Bring History to LifeThe Studies Building at Black ... more

March 30, 2015

Asheville restaurants turn to urban gardensChef Peter Pollay checks on the ... more

March 19, 2015

Mountaintop Retreats Top National ListThe view from one of the Asheville ... more

March 05, 2015

Where to find mountain sounds in the Blue RidgeAsheville, N.C. has a long ... more

Bourbon and Vanilla Marinated Pork Loin Recipe

Go Back

Bourbon and Vanilla Marinated Pork Loin from The Madison Inn
Ingredients

  • 2 vanilla beans - split and scraped
  • 1 teaspoon orange zest
  • 1 teaspoon fresh cracked pepper
  • 1 cup light brown sugar
  • 2 bay leaves
  • 2 cups high-quality bourbon
  • 2 teaspoons pure vanilla extract
  • ½ cup cider vinegar
  • 1 pork loin, trimmed of fat (about five to six pounds)
  • ½ cup sweet apple cider

Preparation

  • Combine vanilla beans, pure vanilla extract, orange zest, cracked pepper, brown sugar, cider vinegar, apple cider and bay leaves in a saucepan.
  • Cook over a medium heat for about 10 minutes, stirring constantly until sugar melts.
  • Remove from heat and add bourbon. Cool marinade completely.
  • Pour over pork loin in a glass casserole disk or large glass bowl. Refrigerate for 48 hours, turning every 12 hours.
  • Preheat oven at 350 degrees.
  • Remove pork from marinade. Then transfer marinade to saucepan to reduce volume by one third. Reserve to use in pecan gravy.
  • Place pork in a roasting pan and bake for 45 minutes to one hour or until thermostat reads 165 degrees. Let rest five minutes before slicing, serve with pecan gravy and sour cream mashed sweet potatoes.

Makes 12 to 14 servings.