Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter

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Bobby Flay is our hero! What an incredibly delicious combination of flavors! We did not have the Jack Daniels so that was the absent ingredient in our effort. The only other difference was that we finished it in a Traeger with apple flavored pellets and we went to 142 degrees when we pulled it out. From past experience we knew 150 degrees was too long. This recipe could easily begin a new rating system with six stars!

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Made for xmas eve. My family loved the pork. Tons of flavor. Sauce was also great. I might skip apple butter next time, but overall awesome!

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Absolutely the best pork roast ever!!! so much flavor. My family said it was the best, and we have done pork roast for Christmas for many, many years. This was the best!

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I just made this 2 days ago for Christmas. It was awesome & worth the work. First the apple butter is not hard to make, honestly. You can easily make it 2 days ahead of time. I don't have a food processor so I just mashed and mixed the butter & apples together. I recommend making the apple butter. My family raved about how perfectly the combination of pork, apple butter, & sour mash sauce melded together.

Start the sour mash sauce before you put the pork in the oven. Otherwise you will feel completely rushed in reducing the sauce. I had to cook my pork for 40 mins in the oven + resting time & my sour mash sauce still wasn't reduced enough by the time it came out. Perhaps wait to put the pork in until you've reduced or half reduced the whiskey & begin to add chicken broth.

My family loved the dish and demanded I make it again the next time we're together. They planned to gloat to the other side of the family. It's a lot of work but worth it since everyone enjoyed it so much.

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This recipe was delicious!! I made it for Christmas dinner after I saw it on TV and I was so happy I did. It tasted like a main dish you would be served at a fine restaurant. I am making it again this year!

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I made this after, I saw Bobby on TV, for Christmas 2009 and everyone who ate it raved and said it was the best pork roast they ever had. I used Raye's Mustard that I order from Eastport, Maine, so they should get a little credit too. My daughter-in-law that eats in some top restaurants said it was 5 star and begs for it when I see her.

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Made all items except the Apple butter-EXCELLENT-the sauce was the best I have ever made and the Jack added a great depth of flavor. The glaze was easy to make (used brown sugar and honey since I had no molasses which created a fantastic crust on the pork. My husband ate two helpings. Made it with T. Florence Rice Pilaf. YUMMY

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Fantastic. I served this to our friends on New Year's eve and they couldn't say enough things about it. I did not use the apple butter, but it was great without it.

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great recipe, the pork was very moist, I had my doubts about the glaze when I was doing it, but it added great flavor and appearance.
I messed up the apple butter. I had the butter at room temp, but tried to cool off thr apples in a hurry by putting them on the back porch to cool,and they got to cold. I was not thinking and dumped the ice cold apples into the room temperature butter. I could never get it to blend together correctly. It still tasted good, so I just spread some on top of the platter of sliced pork.

I served it with braised red cabbage (It is in Emerils pork recipe . That was delicious, but make it a day or two ahead. Most of our guests had never heard of braised red cabbage, so they took a polite taste. However they all came back for seconds and commented on it.

The whole dish was more work than anticipated- nothing really hard to do, It was enjoyable because it was different and everyone loved it.

Thanks Bobby!

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This is an awesome recipe!!! It was kinda time consuming, but the flavours are great. Love the apple butter, glaze and sour mash sauce. Will definately make it again and again!! Thanks Bobby!!!!