Vinegar, balsamic | 1 cup |
Onion, small, coarsely chopped | ½ |
Chicken stock | 2 cups |
Molasses, unsulfured | 1 cup |
Mustard, ground | 2 tablespoons |
Red pepper, crushed | ¼ teaspoon |
Pork loin roasts, 5-bone with chine bones removed | 2 (6 to 8 pounds) |
Salt, sea or kosher | |
Garlic cloves, thinly sliced | 2 |
Rosemary sprigs, broken into 2-inch pieces | 2 |
- In a medium saucepan, combine balsamic vinegar, onions, and 2 thyme sprigs; boil over moderately high heat, until reduced to 1/3 cup, about 10 minutes.
- Transfer the mixture to a heat-proof 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.
- Stain the balsamic sauce; transfer ¼ cup of sauce to a small bowl, and reserve.
- Return the remainder to the saucepan, and stir in the molasses, mustard, and red pepper; let the glaze cool.
- Place roast on a large, rimmed baking sheet, and season generously with salt.
- Coat the roast with the glaze, and let stand for 30 minutes; brush occasionally because the glaze with slide off the meat (and we want that flavor soaking in!).
- Preheat oven to 300°F.
- Set a rack in a large roasting pan; transfer roast to rack, allowing the glaze drippings to remain on the baking sheet.
- Top the roast with the remaining thyme sprigs, garlic, and rosemary sprigs; season with salt.
- Add ½ inch of water to the roasting pan, and roast the pork for about 2 ½ hours, until it’s richly glazed, and an instant-read thermometer inserted in the thickest part of the roast registers 145°F.
Note: Add water to the pan as it dries out, and baste the meat with pan juices occasionally during roasting. - Transfer the roast to a cutting board, and cover loosely with foil; let rest 20 minutes.
- Carve the roast into chops, and arrange on a platter; drizzle with the reserved balsamic sauce.
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