Brainy Bourbon Street Glazed Pork Revisited...

Over the years, the Brainy Gourmet has demonstrated on a number of cooking occasions how to use left over meat juices/gravies; i.e. flavoring rice, pasta, meatloaf, etc.  Today, I just so happen to have left over Swiss Steak gravy to make a delicious spicy pork loin in 'bourbon gravy'.

The braininess is that there was no recipe used, no extra ingredients. What was used? Only what was on hand and or what was left over and in the pantry.

To begin, you need to thaw or use a fresh cut 1 lb pork loin to be marinated in sea salt/olive oil/balsamic vinegar/soy sauce and garlic powder and dried herbs. After 15 min. the pork loin should seared uncovered in the oven on about 400f (using convection) for about 6-7 minutes or on the stove in a hot iron skillet.

Next, remove the loin from the oven and top it off using any left over beef or pork gravy. Then, pop back in the oven for ten min. or more (depending on your heat source: electric/gas/LP) and reduce the heat to 375/350f, cover with foil and if using a skillet cover with a lid.

As for the bourbon taste, that is really easy. Just use a 'bourbon' flavored barbecue sauce or any barbecue sauce you happen... even drizzling some over the top before serving for a final finish.

Prepare a side of baked potato and green beans...

~ Tutti a Tavola!