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1.
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Preheat oven to 450 degrees F.
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2.
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Mix together preserves, mustard and whiskey in a small bowl and set aside.
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3.
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Pour olive oil into the bottom of a Dutch oven or a large pot and heat it over medium-high heat.
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4.
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Season the outside of the pork loin liberally with BBQ rub and place in the Dutch oven or large pot.
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Brown it on all sides, just enough to sear on the outside.
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Remove it from the heat.
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5.
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Pour the sauce mixture into the pot and spread it evenly on top of and under the pork loin.
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Add chopped onion around the pork.
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6.
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Cover with the lid or aluminum foil and roast in the oven for about 1 hour.
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7.
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Remove pot from the oven.
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Add chopped sweet potato to pot, cover again, put it back in the oven and allow it to roast for an additional 45-60 minutes, or until the thickest part of the loin reaches an internal temperature of 145 degrees -160 degrees F. Remove pot from oven.
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8.
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Remove roast from pot and set it aside on a plate, tented with foil.
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Drain the juices from the pot into a saucepan.
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Place saucepan on stove top over high heat, and add the flour, whisking thoroughly to combine.
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When the liquid begins to bubble and the flour has cooked down, reduce heat to low and cook for about 3-5 more minutes, until thickened to a gravy.
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Serve sauce with roast and vegetables
