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Vanilla and Bourbon Marinated Pork Loin with Sour Cream Mashed Sweet Potatoes and Pecan Gravy (Emeril Lagasse) Recipe

Vanilla and Bourbon Marinated Pork Loin with Sour Cream Mashed Sweet Potatoes and Pecan Gravy (Emeril Lagasse) Recipe

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Vanilla and Bourbon Marinated Pork Loin with Sour Cream Mashed Sweet Potatoes and Pecan Gravy (Emeril Lagasse)

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Ingredients

Count

Nutrition

848

Calories

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Ingredients:

Serving

2 vanilla beans, split and scraped
1 tsp orange zest
1 tsp cracked black pepper
1 cup brown sugar
1 cup cider vinegar
2 bay leaves
2 cups bourbon
1 pork loin, trimmed and cleaned (about 6 lb)
1 cup chopped pecans
1/4 cup butter
1 cup chopped trinity (equal amounts onion, celery , green pepper, finely diced
1/2 tbsp chopped garlic
1/8 tsp cayenne pepper
3 tbsp flour
1 cup pork marinating liquid
1 quart chicken stock
8 large sweet potatoes, peeled and cut into chunks
1 cup sour cream
1/4 cup bourbon
1/4 cup brown sugar
1/4 cup steen's cane syrup
salt and white pepper

Directions:

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.
Preheat oven to 350 degrees F. 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 F. Let rest 5 minutes before slicing. Serve with Pecan Gravy and Sour Cream Mashed Sweet Potatoes.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	847.71 Kcal (3549 kJ)
Calories from fat	352.86 Kcal
		% Daily Value*
Total Fat	39.21g	60%
Cholesterol	170.71mg	57%
Sodium	416.02mg	17%
Potassium	1439mg	31%
Total Carbs	53.32g	18%
Sugars	28.32g	113%
Dietary Fiber	5.17g	21%
Protein	61.03g	122%
Vitamin C	5mg	8%
Vitamin A	1.4mg	45%
Iron	4.4mg	24%
Calcium	184.6mg	18%

Amount Per 100 g
Calories	149.2 Kcal (625 kJ)
Calories from fat	62.11 Kcal
		% Daily Value*
Total Fat	6.9g	60%
Cholesterol	30.05mg	57%
Sodium	73.22mg	17%
Potassium	253.28mg	31%
Total Carbs	9.38g	18%
Sugars	4.98g	113%
Dietary Fiber	0.91g	21%
Protein	10.74g	122%
Vitamin C	0.9mg	8%
Vitamin A	0.2mg	45%
Iron	0.8mg	24%
Calcium	32.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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