This Bourbon Braised Pork has a fabulous combination of ingredients – apples, mushrooms, aromatics, lots of sage, and a braising liquid of bourbon and apple cider. It’s hearty, healthy, full of flavor, and, when served over toasted Israeli couscous or brown rice, a complete meal. On top of all of that goodness, it takes less than 45 minutes to make. It’s one of those meals that you’ll be asking – “How soon can I make it again?”.
Just a couple of heads-up items…The apples you select are very important. Crispy apples are a must and a mix of tart and sweet is quite nice. My favorites are fuji and galas. Also, regular couscous, just doesn’t work with chunkiness of the pork and apples. We’ve tried it, we didn’t like it. However, Israeli couscous was perfect. It has a firm texture and the larger “pearls” hold up to the braise.
Bourbon Braised Pork with Apples and Mushrooms
An extremely easy and flavorful braised pork with a hint of sweet bourbon and sage. Serve over Israeli couscous (recipe included), brown rice, or orzo.
"*" See Kitchen Notes for more information or links to special ingredients.
- One 2 pound pork loin roast or tenderloin, cut into 1 – 2” cubes
- 2 Tbsp. Garlic infused oil or 2 Tbsp. olive oil* + ½ tsp. garlic powder
- ½ tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. crumbled dried sage
- 1 Tbsp. olive oil
- ½ large onion, coarsely chopped
- 8 ounces button mushrooms, cut into 4 – 6 wedge shaped pieces
- ½ cup bourbon
- ½ cup apple cider/juice or ginger ale
- 6 – 8 roasted garlic cloves*, smashed, chopped (or raw garlic)
- 1 roasted red pepper (bell or red chile*)
- 2 tsp. crumbled dried sage
- 2 – 3 crisp small to medium apples*, coarsely chopped
- 2 Tbsp. chopped Parsley
- 1 cup Israeli couscous
- ¼ tsp. red chile powder or red chile spice blend*
- ½ tsp. oregano
- 1 ½ cup hot water
- salt and pepper to taste
Trim the visible fat from the pork. Cut the pork into large chunks and transfer to a large bowl. Add 2 Tbsp. garlic infused oil, the salt, pepper and 1 tsp. crushed, dried sage. Toss to coat the pork pieces with the oil and spices/sage.
Heat 1 Tbsp. olive oil in a large, heavy Dutch oven over medium heat. Brown the pork pieces, about 2 minutes, turning once. Transfer the pork to a plate. (Pieces should be pink in the middle and not cooked through.)
To the pot, add the onion and mushrooms and a little more oil if the pot is dry. Cook, stirring for 3 – 4 minutes until the mushrooms start to release their liquid and start to brown.
- Add half of the bourbon and deglaze the pan.
Add the roasted garlic cloves, 1 tsp. crushed sage, the rest of the bourbon and the apple cider.
Return the pork loin pieces to the pot and any juices that have accumulated on the plate. Top with the apples and 1 tsp. crushed sage. Cover and simmer for 7 minutes. (Start making the couscous.)
After 7 minutes, add the roasted pepper and stir, to incorporate the pork, vegetables and apples.
- Cover and simmer another 7 minutes. Remove from the heat and let rest while you finish the couscous. The meat should be cooked through but not dry. If you test the meat temperature it should read at least 145F.
When you’re ready to serve, stir in the parsley.
Serve in a bowl over Israeli couscous.
- Heat a large skillet over medium heat. Add the couscous and spread across the skillet into one layer.
Toast the couscous by shaking or stirring it around the skillet until it reaches a medium brown toast.
Top with the chile powder and oregano.
Slowly add 1 1/2 cup hot water. Be carefully because it will vigorously boil when you pour the water into the hot skillet.
- Cover and reduce heat to a simmer.
After 3 minutes, check the couscous. Add another 1/4 cup water there isn’t any water left.
Cover and simmer for another 2 minutes on low. Check to see if couscous is done. If it’s not done but the water has been absorbed, add another ¼ cup water. Cover and cook another 2 minutes or until couscous is tender. Remove from the heat once couscous is done.
Garlic Infused Oil and Roasted Garlic Cloves
Roasted Garlic Cloves – Make a quick batch of roasted garlic on the stovetop or substitute with 6 raw garlic cloves. If using raw garlic, add with the onions and mushrooms.
Roasted Red Pepper – You’ll be surprised how much just this little bit of roasted pepper adds to the dish. If you don’t want the dish spicy at all, then use roasted red bell pepper. If you want a spicy finish with each bite, then use a hot, roasted red chile pod.
Apples – Fuji apples are the best for this recipe IMO. The are crisp, a little tart and a little sweet. However, if you can’t find Fuji, then use the crispest apple you can find. You want to start with a crisp apple so that it stays firm to the end. Delicious and Granny Smiths just get mushy, so avoid using them.
Red Chile Powders and Red Chile Spice Blend
If you shop at Costco, I highly recommend the package of four pork loin roasts. Each roast weighs about 2 pounds and is quite lean. I use them for several dishes, two of which you see below – the SW stirfy and the kabobs. They are way too lean for posoles, soups and stews. If they cook too long, they tough, which is basically true for any pork loin.
If you are looking for more hearty and healthy meals like this Bourbon Braised Pork, here are a couple for you to try.
I just pinned it and I am making it. I want to ask myself about the next time I’ll make it. It means that it must be goooooood.
Thank you so much Marta! It’s a really, really good dish and is actually one of Bobby’s favorites.
This sounds perfect for those chilly days. Can’t say we’ve had hardly any snow so I’ll just say chilly! Definitely a good one to have in your back pocket!
Thank Abbe! It is perfect for a chilly day! We haven’t had any snow either. I don’t think they are going to be able to open the ski basin this year it’s been so warm. They can’t even make snow.
OMF this looks so fabulous MJ, so many things I like in hear. I won’t name them it will be too long. But Bourbon….always a good choice. Got to try this!
Thanks Evelyne! Yep…can’t go wrong with bourbon. 🙂
This is a delicious meal! I don’t know why, but I don’t think I’ve ever really eaten apples and mushrooms together… but now think I should!
It’s a great combination Amy along with the pork and bourbon. Hope you give it a try.
Love a little sweet and savory together with pork. This is a fantastic little week night recipe.
Thanks Bobbi! Yes, it is a great mid week recipe!
Apples and pork is such a timeless combination, perfectly complements each other
Thanks Raymund!
MJ, this dish looks warm and comforting, which is just what we’ll need today with snow in the forecast – and I love the flavors of sage and pork together. YUM all around!
I adore every single thing about this meal—-the pork, apples, sage, mushrooms! Even the Israeli couscous is a favorite! You hit a home run with this delicious dish!!
Thanks so much Liz! It’s certainly one of our favorites.
I love meals like this. I have a pork loin roast in the freezer – now I know what to do with it.
Thanks so much Lea Ann!
What a gorgeous dish! The combination of bourbon and sage makes me regret my tonight’s pork roast… I might have left some meat aside and try this exotic combination of flavours. Once more you convince me to sow sage this year!
Thanks my friend! Sage is a must herb to grow, IMO. I use a lot of it in a variety of dishes and it works great in this dish with the bourbon and apples. I think you’ll like it.
I’ve had dried sage for ages and used it so rarely… I would sometimes buy fresh sage only to make saltimbocca. Two years ago I bought a potted sage and never used it…. then I started to see your delicious recipes with sage, sowed it last year but all the plants…. I still have seeds and will take good care of them this year! Actually I have realised, throughout my balcony gardener’s experience, that I rarely use such popular herbs as thyme or basic basil! Those I eat most often are coriander, dill, parsley and chives, so I sow more of them every year.
Funny that you mention saltimbocca. I made it for the first time a few weeks ago. Awesome chicken dish!!!! Like you, I have my favorites as well. For me, basil is a summer dish when I have homegrown tomatoes. In the fall, I pick all the basil, blend it with some oil and salt, and freeze. Then use it in pasta during the winter. Thyme I use all of the time (no pun intended :)), along with sage, tarragon and oregano. Of course cumin and coriander seeds are a must and coriander leaves (we call cilantro) as well as fresh parsley. I started a chives plant a couple of years ago and am trying to use chives more and more. It’s funny, because when I do use herbs in a dish, Bobby always comments “It needs more seasoning.” 🙂
I love chives with fresh cheese (used as a spread) and I think I often put them into Korean dishes instead of spring onion. Oh, and in Poland scrambled eggs are often packed with chives (my husband loves them this way; moreover the eggs look lovely!).
By the way, I bought “epazote” seeds and something called “Mexican basil” and “papalo” (also called “Bolivian coriander”)…. have you ever heard about these? I’m very curious… I hope they will all sprout!
I had to look it up, but it looks like Mexican basil is what they called cinnamon basil at the nursery I go to. I’ve never grown it but I read about it is that it has a cinnamon minty flavor which sounds pretty awesome to me.
During the summer when my chives are pickable, I like them in scrambled eggs as well. Probably don’t add as much as your husband would enjoy, but they do add a nice flavor and yes, make the eggs pretty.
Strangely, I don’t think of apples when cooking, but this looks extremely appetizing. Of course, bourbon is the special draw.
Thanks Minnie! I cook with apples quite a bit, but the trick is to use really crispy apples and don’t cook them too long.
There is something about pork and apples…they seem to be a match made in heaven. Your pork sounds absolutely delicious, MJ.
Thanks Karen! Oh yes, pork and apples if a perfect combo!
We’ve finally had a touch of winter with lots of rain! This braised pork recipe is just the comfort food we crave on a windy, dark evening!
We’re still waiting here for moisture and winter. What strange weather. Finally, gave in and started making winter comfort food. 🙂 Thanks Deb!
I would grab a spoon and run to your home now ! So creative, so comforting ! Pinning to share the beauty ! Thank you so much dear MJ.
Thanks so much and thanks for sharing!
I have always loved the pairing of pork and apples. Beautiful dish, looks delicious MJ!
Thanks Jan!
You had me at Bourbon, MJ 🙂 This recipe looks amazing and I can’t wait to give it a try. I’ve pinned it and I’d love it if you would share it with the Hearth and Soul Link Party. We are back from our holiday break! Happy New Year!
Thanks April and thanks for sharing! Headed over to add it.
This looks like delicious comfort food, love the combination of pork & apples!
Miriam
Thanks so much Miriam!
This must have tasted extremely flavourful and delicious because of the use of bourbon. A hearty and comforting treat for the cold winter days.
Oh it does!!! Just a little bourbon adds so much! Thanks Angie!
Oh my heavens, the combination of ingredients tho… thyme, apple, bourbon… my mouth is watering! You know I’ve never cooked with bourbon and clearly, I have to change that, stat. I have another blogging friend (originally from Texas) who uses bourbon frequently 😉 and creatively in her beautiful recipes; I need to know what I’m missing! Your Israeli couscous looks so yummy, perfect fit here. What a lovely meal MJ.
Thanks Kelly! Oh you should try cooking with bourbon! It doesn’t take much. This recipe only has 1/2 cup and half of that evaporates in the deglazing, but the flavor still comes through in the dish. It’s kind of sweet and smoky. I know you’d love it.
You’ve nailed it with this one MJ! I love the combination of aromatics with the pork and apples, and bourbon? OMG! I’m pinning, and hoping I remember to make it! Happy New Year!
Thanks Tamara! I know it’s not much bourbon, but the flavor sure comes through.
What a tasty looking dish! Pork and apples are a classic combo, and bourbon goes rather well with both (IMO, of course!). Terrific dish for the cold weather we’ve just had and will have again this weekend. 🙂 Very nice — thanks.
What does bourbon NOT go well with? 🙂 Actually, I agree that it’s a great complement to pork and apple. Thanks John!
How cool. I am currently getting ready to roast some pork with some apple-cheesy sauce (from Blue Apron). Your dish sounds delicious, MJ. Definitely marking this for later!
Pork with a apple-cheesy sauce sounds yummy! Hope you post it. Thanks for commenting Debra!
Delicious dish … and that Israeli couscous reminds me that I need to go shopping for pantry items. 🙂
Thanks! Yep, Israeli couscous is definitely a pantry item. 🙂