Coal Miner Moonshined Pork Loin Roast

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  • 1 (2-1/2 lb) Villari Brothers Pork Loin Roast
  • 1 small Onion, sliced
  • 2 Tablespoons Moonshine (you can substitute any whiskey or bourbon. or omit all together)
  • 1⁄4 teaspoon Crushed Red Pepper
  • 14-16 ounces of Veal Stock or Chicken Stock
  • 1⁄8 teaspoon Black Peppercorns
  • 1 Bay Leaf
  • 2 lbs Fresh Carrots (cut in 1 -nch lengths or use Baby Carrots)
  • 8 small Red Potatoes, halved or quartered depending on size
  • For thickening the drippings: 1-½ Tablespoons Water
  • 2 Tablespoons Cornstarch


  1. Preheat oven to 325°F.
  2. Place Sliced Onions in the bottom of a Roasting Pan or Dutch Oven.
  3. Season the Pork Loin Roast with Salt and Pepper and place it in the Roasting pan or Dutch Oven.
  4. Pour the Stock around Roast, add the Crushed Red Pepper, Black Peppercorns and Bay Leaf, and add the Moonshine (or substitute) if you choose.
  5. Cover bake at 325°F for 1 1/2 hours.
  6. Pull pan from the oven and add the Potatoes and Carrots, Cover and roast for an additional 45-50 minutes until Vegetables are tender,
  7. Place Roast and Vegetables in serving dish and let rest.
  8. For gravy, if desired: Bring remaining pan juices to boil for approximately 10 minutes or until volume is reduced by half.
  9. Remove the Bay Leaf.
  10. In a small bowl combine water and cornstarch, blend until smooth and add to the boiling pan juices. Cook, stirring until mix is bubbly and thickened. Season to taste.

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