Slow-Roasted Pork Loin With Molasses And Balsamic Glaze Recipe

Name: Slow-Roasted Pork Loin With Molasses And Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup balsamic vinegar; 1/2 small onion, coarsely chopped; 6 sprigs thyme; 2 cups chicken stock, preferably homemade; 1 cup unsulfured molasses; 2 tablespoons powdered mustard; 1/4 teaspoon crushed red pepper; 2 (about 4 pounds each) 5-bone pork loin roasts, chine bones removed; Kosher salt; 2 cloves garlic, thinly sliced; 2 sprigs rosemary, broken into 2-inch pieces

Servings: persons

1 cup balsamic vinegar
1/2 small onion, coarsely chopped
6 sprigs thyme
2 cups chicken stock, preferably homemade
1 cup unsulfured molasses
2 tablespoons powdered mustard
1/4 teaspoon crushed red pepper
2 (about 4 pounds each) 5-bone pork loin roasts, chine bones removed
Kosher salt
2 cloves garlic, thinly sliced
2 sprigs rosemary, broken into 2-inch pieces

1
In a medium saucepan, combine the balsamic vinegar with the onion and 2 thyme sprigs and boil over moderately high heat until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the saucepan and boil over moderately high heat until reduced to 1 cup, about 10 minutes. Add the balsamic reduction and boil until the liquid is thickened and reduced to 2/3 cup, about 15 minutes.
2
Strain the balsamic sauce. Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool.
3
Place the pork roasts on a large rimmed baking sheet and season generously with salt. Coat the roasts with the glaze and let stand for 30 minutes, brushing occasionally (the glaze will slide off the meat).
4
Preheat the oven to 300u00b0. Set a rack in a large roasting pan. Transfer the roasts to the rack, allowing the glaze to drip back onto the sheet. Top the roasts with the remaining 4 sprigs of thyme and the garlic and rosemary; season with salt. Add 1/2 inch of water to the roasting pan and roast the pork for about 2 1/2 hours, until it is richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145u00b0. Add water to the pan as it dries out and baste the meat with the pan juices from time to time during roasting.
5
Transfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes. Carve the roasts into chops and arrange on a platter. Drizzle with the reserved balsamic sauce and serve.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup balsamic vinegar, 1/2 small onion, coarsely chopped, 6 sprigs thyme, 2 cups chicken stock, preferably homemade, and more.

Yes, Slow-Roasted Pork Loin With Molasses And Balsamic Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Roasted Pork Loin With Molasses And Balsamic Glaze

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