Iberico Pork with Bourbon Peach Glaze

Tender Iberico pork sears until deep golden brown, then finishes with a rich bourbon-peach glaze. A sweet, tangy, and juicy dish for summer dinners or special occasions.

Why You'll Love Iberico Pork with Bourbon Peach Glaze

The pork gets dry-rubbed and rests overnight before searing on all sides until deep golden brown. It roasts to 120°F, then gets brushed with the peach glaze and returns to the oven until it hits 145°F. The glaze itself simmers down to a nappe consistency, thick enough to coat the back of a spoon.

Tips and Tricks

• Let the pork come to room temp before searing for more even cooking.
• Use a meat thermometer to avoid overcooking-145°F is the sweet spot for juicy pork.
• When reducing the glaze, napé consistency means it should coat the back of a spoon.

Variations

• Swap peaches for nectarines, plums, or apricots for a different seasonal twist.
• Spice up the glaze with a pinch of red chili flakes or a splash of hot sauce.
• Use a bone-in pork chop or tenderloin if ribs aren't available.

Substitutions

• Iberico pork → bone-in pork chops or pork tenderloin
• Bourbon → whiskey or omit for a non-alcoholic version
• Apple cider vinegar → white wine vinegar or lemon juice

Best Served With

• Roasted sweet potatoes or mashed parsnips
• Charred green beans or grilled asparagus
• Creamy polenta or cornbread

How to Store Leftovers

• Store pork and glaze separately in airtight containers in the fridge for up to 3 days.
• Reheat pork in a 325°F oven until warmed through, brushing with glaze before serving.
• Extra glaze can be used on chicken, tofu, or vegetables and keeps for up to 1 week refrigerated.

Common Questions

Iberico Pork with Bourbon Peach Glaze

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Tender Iberico pork is seared to perfection and finished with a rich bourbon-peach glaze. A sweet, tangy, and juicy dish perfect for summer dinners or special occasions.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Dry Brine 9 hours hrs

Total Time 9 hours hrs 55 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: American

Calories: 106

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Pork:

• 4 rib Campo Grande Iberico Pork rack cut into 2-rib portions
• 2 tablespoon dry rub paprika, garlic powder, onion powder, brown sugar, salt, pepper
• Kosher salt to taste
• 1 tablespoon Avocado oil

For the Bourbon Peach Glaze:

• 2 ripe peaches pitted and quartered
• 2 tablespoon bourbon
• ¼ cup apple cider vinegar
• 1 cup water

Equipment

• Cast iron pan
• Meat Thermometer
• Medium saucepan
• Blender
• Tongs

Method

 

Prep the Pork:

1. Pat pork dry and season with kosher salt and dry rub mixture.
2. Cover and refrigerate overnight. Remove from fridge 1 hour before cooking to bring to room temp.

Make the Peach Glaze:

1. In a medium saucepan, combine peaches, bourbon, vinegar, and water.
2. Simmer over medium heat for 10 minutes, adding more water as needed to keep peaches submerged.
3. Blend until smooth, then return to the pan and simmer until napé consistency (thick enough to coat the back of a spoon). Set aside.

Sear + Roast the Pork:

1. Preheat oven to 400°F.
2. Heat a cast iron pan over medium-high with a drizzle of avocado oil.
3. Sear pork on all sides until deep golden brown.
4. Transfer to oven and cook until internal temp reaches 120°F.

Glaze + Finish:

1. Remove pork from oven and rest for 10 minutes.
2. Brush generously with peach glaze.
3. Return to oven and roast until internal temp reaches 145°F.
4. Rest briefly before serving.

Nutrition

Calories: 106kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 99mgFiber: 1gSugar: 0.5gVitamin A: 211IUVitamin C: 1mgCalcium: 91mgIron: 3mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently, covered, in a low oven to keep the pork from drying out.

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