Slow-Roasted Pork Loin with Molasses and Balsamic Glaze

Slow-Roasted Pork Loin with Molasses and Balsamic Glaze

5/5

Slow-Roasted Pork Loin with Molasses and Balsamic Glaze

Recipe by Scott Conant, December 2010
Photo by Petrina Tinslay

Verified Recipe ✅

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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

 

* Balsamic Vinegar Recipe...Easy and Delicious!

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.

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Slow-Roasted Pork Loin with Molasses and Balsamic Glaze

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Photo by Petrina Tinslay

Verified Recipe ✅

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