There is a particular kind of summer evening that asks for something a little more considered than a burger, and this is the dish for it.
My Cherry Bourbon Glazed Pork Loin is sweet, smoky, faintly boozy, and finished on the grill until the glaze turns sticky and glossy. And for the side I had to use up some fresh corn so of course I decided to make a Panzanella!
The pork loin is basted in a cherry bourbon glaze that does what all good glazes should: it clings, it caramelizes, it turns faintly bitter at the edges where the sugars catch the flame. Cherries bring the fruit, bourbon brings the warmth, and the grill brings everything into focus.
It reads sophisticated on the plate, but the process is almost embarrassingly simple, which is precisely the point of a good weeknight dish!
Alongside it, a panzanella built from grilled corn and torn bread (because stale bread has never had better prospects). The corn brings a little char and a little sweetness, the bread does the amazing work of absorbing everything good happening around it, and a sharp vinaigrette keeps the whole plate bright and not too flat. It is rustic and indulgent! But also, a salad…bread salad!
A few things worth doing ahead of time:
The glaze keeps beautifully in the refrigerator for up to three days, and if anything, benefits from the wait, so make it ahead of time!
Grill the corn while the pork is cooking on the indirect heat side of the grill. Also, when you go to cut the corn off the cob, place the flatest end of the corn down in a shallow bowl so when you cut the kernals from it, they won’t go everywhere!
If you remember to, bread should be torn and left out the night before, uncovered, so it can get stale. (Sometimes I remember, sometimes I don’t).
Let the pork sit at room temperature for twenty minutes before it goes on the grill. This little act spares you a cold, uneven center later.
Dress the panzanella at the very last moment. Bread that sits too long in vinaigrette stops being a salad and starts being a cautionary tale!!!
I can’t wait for you to make this!
Cherry Bourbon Glazed Pork Loin
- Yield: 6 1x
Ingredients
For the Pork:
3 lb whole pork loin, trimmed
2 Tbsp olive oil
1 1/2 tsp kosher salt
1 tsp garlic powder
1/2 tsp black pepper
Cherry Bourbon Glaze:
1 cup brown sugar
1/2 cup cherry juice or cherry preserves
1 Tbsp bourbon (optional)
2 Tbsp ketchup
Pinch of salt
Instructions
Season the Pork
Pat your pork loin completely dry with paper towels (this is the secret to a good sear!) Rub it all over with 2 Tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp garlic powder, and 1/2 tsp black pepper.
Let it sit at room temperature for 15-20 minutes while you set up the grill and make your glaze. (Letting it come to room temp is important! A cold loin straight from the fridge will not cook evenly!)
In a saucepan, 1 cup brown sugar, 1/2 cup cherry juice or preserves, 1 Tbsp bourbon, 1 Tbsp ketchup and just a pinch of salt. Let it come to a boil, then turn down to a simmer and simmer until thickened, about 3-5 minutes. Set aside.
Set up a Two-Zone Fire
For gas: light the burners on one side only and leave the other side completely off.
For charcoal: bank all the coals to one side. You want the direct (hot) side at about 450°F and the indirect (cool) side to settle around 325–350°F. Oil your grates well.
Sear the Pork
Place your pork loin directly over the hot side of the grill and sear on all four sides, about 2-3 minutes per side, until you’ve got a deep, dark, gorgeous crust all the way around.
Glaze and Finish Over Indirect Heat
Move the loin to the cool, indirect side of the grill and close the lid. Cook for 25-35 minutes. In a bowl, add half of the Cherry Bourbon Glaze. Use this glaze to baste the pork every 10 minutes, until the internal temp at the thickest part reads 140°F. The glaze will get sticky, lacquered, and caramelized!
Rest, Slice, and Sauce
Pull the loin off the grill the moment it hits 140°F. Tent loosely with foil and rest for 10-15 minutes (a roast this size needs this time to lock all those juices back in!). Brush generously with your reserved glaze, slice into rounds. Drizzle with extra glaze. Serve!
Grilled Corn Panzanella
- Yield: 6–8 as a side dish 1x
Ingredients
For the Salad:
2 lb heirloom or vine tomatoes, cut into chunks
1 loaf crusty sourdough bread, torn into 1–2 inch chunks
4 ears corn, husked (or 1 lb frozen corn if not grilling)
1 cup fresh basil leaves, torn
1/2 cup red onion, thinly sliced
For the Red Wine Vinaigrette:
1/3 cup olive oil, plus more for brushing
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 garlic clove, minced
1 tsp honey
1 tsp kosher salt
1/4 tsp black pepper
Instructions
Salt Your Tomatoes First (Don’t Skip This!)
Toss your tomatoes with a generous pinch of kosher salt in a large bowl and let them sit for 15-20 minutes. They’ll release the most beautiful, flavorful juice, and that juice is going straight into your dressing!
Whisk the Vinaigrette
In a small bowl, whisk together 1/3 cup olive oil, 1 Tbsp red wine vinegar, 1 Tbsp Dijon, 1 minced garlic clove, 1 tsp honey, 2 tsp kosher salt, and 1/4 tsp black pepper. Once your tomatoes have released their juice, whisk 2-3 Tbsp of it right into the dressing.
Get the Grill Going (see below if not grilling!)
Preheat your grill to medium-high heat, about 400-450°F, and oil the grates well.
Grill Everything
Brush the sourdough chunks generously with olive oil and grill for 1-2 minutes per side until charred and crisp on the outside but still chewy in the middle. Set aside.
Grill the corn directly on the grates, turning occasionally, for 8-10 minutes until charred in spots. Let the corn cool slightly, then slice the corn kernels straight off the cob.
Toss and Let It Soak
In your large bowl with the tomatoes, add the grilled bread, corn, 1/2 thinly sliced red onion, and half the basil. Pour the vinaigrette over everything and toss well.
Let it sit for 5-10 minutes so the bread soaks up all that dressing.
Finish and Serve
Top with remaining basil, 1 tsp flaky sea salt, and a generous drizzle of olive oil. Serve immediately!
No-Grill Version
For the Bread:
Preheat your oven to 400°F. Toss the torn sourdough chunks with a generous drizzle of olive oil and a pinch of kosher salt and spread in a single layer on a sheet pan. Bake for 12-15 minutes, tossing once halfway through, until golden, crisp on the outside, and still a little chewy in the middle.
For the Corn:
If using frozen kernels, steam or boil according to package directions, then drain well and pat dry (wet corn will water down your dressing). If using fresh, cut the kernels straight off the cob and sauté in 1 Tbsp butter over medium-high heat for 3-4 minutes until just starting to turn golden. Either way, let the corn cool to room temp before tossing into the salad.
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