Honey-Bourbon Pork Loin with Basil Brussels Sprouts

Finally (finally!) that last looming box was emptied & we're, for all practical purposes, full operational & moved in. Random odds & ends are lingering, USB cables, snow globes, paperbacks, small bottles of cologne, empty shoe boxes, pushed into corners reminding us of our old place. I always wonder where those leftovers lived in former homes. Most likely they were tucked in bedside tables & bookshelves at the end of the last move & never thought of again ... until now. Regardless of the miscellaneous tchotkes I felt like celebrating - like making a really great dinner. It had been far too long. Weeks of traveling, packing, house hunting & new doggie training left us with little time for meal making. A juicy, buttery cut of pork, my personal favorite, seemed the proper way to christen our new, window lined kitchen. After a long bourbon & honey bath & a slow roast in the oven this spicy-sweet Honey-Bourbon Pork Loin truly hit the spot. My kitchen officially feels warmed and ready for meals to come.

Honey-Bourbon Pork Loin, for 2 - 4
1/4 c. whiskey (I prefer Bullet Bourbon)
1 tbsp. rock salt
2 tbsp. dijon mustard
1 tsp. smoked paprika (such as pimenton)
1/4 c. honey
salt to taste
pepper to taste
1 1 1/2 - 2 lb. pork loin

In a deep dish or baking pan combine the whiskey, rock salt, dijon mustard, smoked paprika & honey. Rub the pork liberally in salt & pepper. Let marinate for at least 2 hours & up to over night.

Preheat the oven to 350F. Sear the pork loin in an oven safe skillet (about 3 - 4 minutes per side). In the skillet, transfer the loin & remaining marinating liquids to the oven & bake for 1 - 1 1/2 hours or until the pork is firm to the touch & cooked through.

Let rest for 10 - 15 minutes. While resting, reduce any of the remaining liquids in a small sauce pan. Slice the pork in 2" thick medallions & drizzle with the marinade reduction. Serve with brussels sprouts.

Basil Brussels Sprouts, for 2 - 4
2 c. brussels sprouts, halved & outer leaves discarded
1/2 head of garlic (simply cut a head of garlic right down the center)
2 tbsp. olive oil
1/4 c. fresh basil, minced & divided
2 tbsp. olive oil
2 tbsp. butter
salt to taste
pepper to taste

Preheat the oven to 350F (the same temperature the pork above cooks at). Toss the sprouts with olive oil, half of the basil, salt & pepper. Line a baking pan with foil & add the sprouts & garlic head.

Bake for 1 - 1 1/2 or until the sprouts are golden. While the sprouts bake, melt the butter in a sauce pan. Let the butter cool. Once cooled, add the balsamic vinegar.

Once golden, toss the sprouts with the balsamic butter & remaining basil.