Recipe courtesy of Peter Kaminsky

Pan Roasted Pork Loin with Bourbon-Paprika and Mustard Brine

Name: Pan Roasted Pork Loin with Bourbon-Paprika and Mustard Brine
Ingredients: 1/4 cup whisky; 1 tablespoon rock salt; 2 tablespoons mustard; 1 teaspoon paprika; 1 /4 cup honey; 1 (2-pound) porkloin, cut into 1 1/2-inch thick pieces and 4 inches long

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Level: Easy

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Ingredients

1/4 cup whisky

1 tablespoon rock salt

2 tablespoons mustard

1 teaspoon paprika

1 /4 cup honey

1 (2-pound) porkloin, cut into 1 1/2-inch thick pieces and 4 inches long

Directions

Preheat oven to 400 degrees. In a shallow bowl, mix together all ingredients. Add the pork loin and let marinate overnight. Transfer the pork to a hot heavy-bottomed skillet and saute until browned, about 5 minutes. Transfer the pan to oven and finish cooking for 4 minutes. Serve with vinegar based cole slaw or honey mustard and crusty rolls.