Cooking with Paula Deen

Easy & Elegant Easter Feast

PORK LOIN WITH BOURBON-COLA SAUCE

Makes 8 servings

1 (3-pound) pork loin roast, trimmed and tied with butcher’s twine
2 tablespoons olive oil
1½ teaspoons kosher salt
1½ teaspoons ground black pepper, divided
1 cup ketchup
¾ cup cola (not diet)
½ cup bourbon
¼ cup firmly packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cornstarch
½ teaspoon garlic powder
Garnish: chopped fresh parsley

Preheat oven to

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