Ingredients Jump to Instructions ↓

  1. 2 Vanilla beans - split, scraped

  2. 1 teaspoon 5ml Orange zest

  3. 1 teaspoon 5ml Freshly-cracked black pepper

  4. 1 cup 160g / 5.6oz Brown sugar

  5. 1 cup 237ml Cider vinegar

  6. 2 Bay leaves

  7. 2 cups 474ml Bourbon

  8. 1 Pork loin - (abt 6 lbs) - trimmed, cleaned

  9. For The Pecan Garvy

  10. 1 cup 146g / 5.1oz Chopped pecans

  11. 1/4 cup 49g / 1.7oz Butter

  12. 1 cup 62g / 2 1/5oz Chopped trinity -

  13. Celery, green pepper, finely diced

  14. 1/2 tablespoon 7 1/2ml Chopped garlic

  15. 1/8 teaspoon 0.6ml Cayenne pepper

  16. 3 tablespoons 45ml Flour

  17. 1 cup 62g / 2 1/5oz Pork marinating liquid - from the above

  18. 1 Chicken stock

  19. For The Sweet Potatoes

  20. 8 Sweet potatoes - peeled, and (large)

  21. 1 cup 237ml Sour cream

  22. 1/4 cup 59ml Bourbon

  23. 1/4 cup 40g / 1.4oz Brown sugar

  24. 1/4 cup 82g / 2.9oz Steen's cane syrup

  25. Salt - to taste

  26. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine vanilla beans, orange zest, black pepper, brown sugar, cider vinegar and bay leaves and cook over medium heat until sugar is melted and flavors have begun to meld, about 10 minutes. Remove from heat and add bourbon. Cool marinade completely before pouring over pork loin in a glass casserole or bowl. Refrigerate for 48 hours, turning every 12 hours.

  2. Preheat oven to 350 degrees. Remove pork from marinade and pat dry. Transfer marinade to a saucepan and reduce volume by 1/3. Reserve to use in the pecan gravy. Place pork on a rack on a baking sheet and bake for 45 minutes, or until a thermometer reads 155 degrees. Let rest 5 minutes before slicing. Serve with Pecan Gravy and Sour Cream Mashed Sweet Potatoes.

  3. For the Pecan Gravy: In a saucepan cook pecans in butter until you get a pleasant pecan aroma. Add trinity and cook for 2 minutes. Add garlic, cayenne pepper and cook for 2 minutes. Add flour, cook for 2 minutes, then add marinating liquid and chicken stock. Continue to cook until sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper.

  4. For the Sweet Potatoes: In a large saucepan, boil sweet potatoes until fork tender, about 15 to 20 minutes. Pour off all of the water and put potatoes through a food mill or ricer. Using a large plastic spatula, fold in sour cream, bourbon, brown sugar, and cane syrup. Taste and add salt and white pepper to taste. Serve immediately or put in a casserole dish and reheat when ready to serve.

  5. This recipe yields 12 servings.


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