Bourbon Street Pork Roast & Bacon Asparagus

Just your average New Orleans guy

Just your average New Orleans guy

I know I’m a little late with a Mardi Gras themed meal, but you can enjoy this marinade all year long.  It reminded me a this guy.  Niki found him on her recent trip to New Orleans.  No, he’s not dressed for Mardi Gras…this is his regular day to day panhandling outfit.  I’m trying to envision him really decked out in his finest for Mardi Gras.

Anyway, Bourbon Street marinade is great on pork and chicken as well as a beef roast.  Last night I used a pork loin with a nice layer of fat that I scored before roasting.

bourbon pork roast 003

Just toss all of the ingredients into a plastic baggie, shake it up to dissolve the brown sugar & mix the ingredients, then add meat which you can rotate every now & then while marinating (I did this the day before cooking).

Bourbon Street Marinade
1       Cup of water
2/3    Cup of soy sauce
3/4    Cup of bourbon
3       Tablespoons of Worcestershire sauce
2      
Tablespoons of fresh lemon juice
1/4    
Cup brown sugar

Serve with Bacon Asapargus:
Still a believer that everything tastes better with bacon, I  cut the asparagus into chunks and sautéed in a little butter then sprinkled chopped bacon on top.  I don’t often see my husband reaching for seconds for vegetables, but I think the bacon got him.

Bacon Asaparagus-Who can resist?

Bacon Asaparagus-Who can resist?

 

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23 thoughts on “Bourbon Street Pork Roast & Bacon Asparagus

    • It’s a tasty one & you don’t even have to dress up in pink feathers to make it.
      btw, I was talking to a friend of mine who did a lot of family tree research & he tried Ancestry.com but was disappointed in them. They offered a free trial but of course every time he got close to information that might have been helpful, he was blocked out. He thought their ads were kind of misleading & that there were no guarantees about them having any actual data related to your family – they use the word “may have” a lot. Don’t know if you’ve tried them, but he wasn’t impressed. He did get enough leads from family though to track birth & death records at town halls – but of course that only helps if you can get there yourself. He was lucky in that most were in the New England area. I’m not sure if this info is helpful but I thought he might have some feedback on the sites.

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  1. This marinade sounds like a great idea for a pork roast, Diane. I use bourbon when I roast a ham. It was meant for pork, apparently. And using bacon with asparagus is genius!!!! 🙂

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    • Thank you & that’s another great idea to use bourbon on ham. I’m definitely going to incorporate that next time. I wanted to wrap the asparagus in prosciutto but didn’t have any, then thought how bacon could do the trick.

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    • Ahem…Miss Lola’s in a little bit of trouble here. Seems like “someone” stole a slice of raw bacon from the pan that was waiting to go in the oven. Raw bacon’s a little hard to choke down fast enough to not get caught!

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  2. Our local pan handlers in Hong kong do not have nearly as cool outfits as ones where you live. Maybe that because it is just too hot to wear an outfit in the extreme heat and humidity. Your pork marinade sounds delicious and so easy. That is what I love about your cooking it is so fun and laid back. “Bacon” , my boys will tell you it is one of the major food groups so maybe they would even eat it if it was green. Diane I am having issues with my comments. I will try to send again. Take Care, BAM

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    • Oh we only have drab panhandlers here – that was from a trip to New Orleans in January – they surely do know how to dress up don’t they? I wonder what their summer outfits look like.
      I’ve been using your boys’ opinion of “everything tastes better with bacon on it” in so many recipes now & I can’t say that I’ve found anything that doesn’t taste better with a little bacon on top, although I’d stay away from green bacon.

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  3. Yum — this looks great (and my husband will love the addition of bourbon)… And most of all I am happy to see you carrying on the Mardi Gras recipe later in the season. I’ve had my mind on a Mardi Gras inspired recipe and was wondering if was simply too late — but I think you’ve officially inspired me to just do it! After all, you’re so right that these things taste good all year long.

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  4. John is obviously hip,as are you, to the fact that bacon makes EVERYTHING better! I have a pork loin just asking for a yummy marinade, and I will be trying this very soon — the bourbon totally sold ME 🙂

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    • Thank you – I have no problem with a splash of bourbon in just about anything. I’m not sure if Niki contributed – will have to ask her. Reminds me of the time when we were walking through Boston Common. Three park denizens walked past us and one mumbled something in my ear but I really didn’t pay much attention. As they moved ahead, he dropped his pants & mooned us. I never laughed so hard in my life! Wasn’t sure if I was supposed to put a buck in the crack but it made my day.

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