Bourbon Glazed Berkshire Pork Roast Prepared in Tomato Red/Cobalt Blue Chowfancy Baker

This small pork roast fed three people. The mustard brown sugar coating produced a sweet crunchy crust, while the fig gravy was a delicious compliment! Serve with a side salad for the perfect meal~

This may sound ridiculous, but The Butcher had put a ban on my efforts of perfecting pork chops. Yep, I know, crazy right? Well, he was nice about it…but he kindly asked that I stop cooking pork chops…because it just wasn’t working.  So, for a few years I bypassed the pork section of the meat case.

Recently, D’Artagnan introduced us to the Berkshire breed of pork. Now, being The Butchers wife I needed to at least try this new version of pork. Needless to say, it has become our favorite meal. Berkshire Pork chops have a delicious melt in your mouth texture. During the warmer months they can be drizzled with olive oil, salt and pepper and grilled to perfection in eight to ten minutes.

The Berkshire Hog is a heritage breed of pig which originated over 300 years ago in Berkshire County of the United Kingdom. Berkshire pork is the most highly sought after in the world. It is revered for its extraordinary marbling and rich taste. The Berkshire Pork that The Butcher carries is from Dartagnan and is raised on pasture, with no antibiotics or hormones. One bite of this pork will make you a believer!

Last Thursday, while I was simmering soup at the Meat Market, I asked the broad question of …What’s for dinner this weekend? Peter, one of our butchers decided that I should make a beautiful Frenched Berkshire Pork Roast….So, he prepared it for me…and here are the results…You may want to serve this delicious roast for Sunday dinner~ It was that good~

I served a small roast which weighed about three pounds, it fed three people. The Butcher frenched the bones, which produced a fancy look, and a beautiful plated presentation.

Recipe for Berkshire Pork Roast

Ask The Butcher for
A Berkshire Pork Roast, Frenched

You will also need:
12 dried figs; halved
1 cup of white wine (Pinot Grigio)
1 cup of chicken stock
1/2 cup of coarse grain mustard
1 cup of light brown sugar
1/4 cup of Bourbon
Olive Oil
Salt and Pepper

You will need a large saute pan to sear the meat. You will also need a baking or roasting pan to finish the meat in the oven.

Pre-heat the oven to 350 degrees fahrenheit.

Begin by seasoning the pork with salt and pepper. Coat each side with mustard, then dredge in brown sugar to cover each side.

Heat two to three tablespoons of olive oil in a large pan over medium-high heat. Sear the roast on all sides. This will produce a dark glaze. Take your time with this step, it should take about ten minutes total.

Remove the roast from the saute pan using tongs and a large meat fork. Place it in the baking or roasting pan and add the figs to surround the meat. Add one cup of white wine and one cup of chicken stock. Pour a quarter cup of bourbon over the meat.

Roast the pork in a 350 degree oven for about one and a half hours or until the meat thermometer reads 145 degrees. I suggest removing the meat from the oven at 138 degrees…place pan on the counter and cover with foil. The temperature will rise to 145 within ten minutes…just in time to serve…it will be tender and juicy!

While the meat is resting on the cutting board, empty the liquid from the pan into a small saucepan. Bring to a boil over medium high heat and add two tablespoons of cornstarch, whisking briskly. Lower heat and continue to simmer until thickened.

( Just a tip…every oven is different! Begin checking the meat a half hour before you think it should be done. This will give you a gauge as to how your oven works…each oven is different…you can always put the meat back into the oven…you cannot uncook it!

Find printable instructions here Bourbon Glazed Berkshire Pork Roast