Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
Recipe by Scott Conant, December 2010
Photo by Petrina Tinslay
Verified Recipe ✅
Ingredients:
- 1 cup balsamic vinegar*
- 1/2 small onion, coarsely chopped
- 6 thyme sprigs
- 2 cups chicken stock, preferably homemade
- 1 cup unsulfured molasses
- 2 tablespoons powdered mustard
- 1/4 teaspoon crushed red pepper
- Two 5-bone pork loin roasts, chine bones removed (about 4 pounds each)
- Kosher salt
- 2 garlic cloves, thinly sliced
- 2 rosemary sprigs, broken into 2-inch pieces
Directions:
- 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.
- 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.
- 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).
- Preheat the oven to 300°. 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 145°. Add water to the pan as it dries out and baste the meat with the pan juices from time to time during roasting.
- 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.
Poaching then grilling...the results is a tender and flavorful turkey. The amazing flavor of vino cotto lends a modern twist. Try this delicious recipe for your next Thanksgiving dinner!
Recipe by Emma Knowles, Lisa Featherby & Alice Storey
Photo by Ben Dearnley
Styling by Emma Knowles
Gourmet Traveler, December 2009 issue
Verified Recipe ✅
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
Verified Recipe ✅
A delicious dessert combination that's easy to prepare--making it the perfect ending for any occasion.
Recipe and photo by Deena Montillo
Verified Recipe ✅