Bourbon Basted Pork Loin
70 mins (prep 10, cooking 60)
11 ingredients
8 servings
While I was thumbing thru my Chili Pepper magazine, I decided to make a pork loin! It needs to stay in a plastic bag, casserole dish with a lid or roasting pan with a lid for no longer than of 24 hours so the dry ingredients blend into the loin.

Categories:  midwestern-u.s. , easy , north-american , main-dish , comfort-food , american , pork-loins , taste~mood , meat , pork , <-4-hours , time-to-make ,
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Serving Size (102.54 g)
Servings 8
Amount per Serving
Calories 122.91 Calories from Fat 12.24
% Daily Value *
Total Fat 1.36g 16.71%
Saturated Fat 0.23g 9.06%
Trans Fat 0.0g %
Cholesterol 0.89mg 2.37%
Sodium 2903.29mg 967.76%
Total Carbohydrate 18.93g 50.48%
Dietary Fiber 4.76 g 152.39%
Sugars 11.34 g %
Protein 2.45g 39.16%
Vitamin A 6005.57IU% Vitamin C 38.4mg%
Calcium 46.35mg% Iron 2.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless pork loin, fresh ground black pepper