Slow-Roasted Pork Loin with Molasses and Balsamic Glaze

Name: Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters balsamic vinegar; 4 kilograms 5-bone pork loin roasts, chine bones removed (about each); 473 milliliters chicken stock, preferably homemade; 0 teaspoons crushed red pepper; 2 garlic cloves, thinly sliced; 10 servings Kosher salt; 2 Tbsps powdered mustard; 1 smalls onion, coarsely chopped; 2 rosemary sprigs, broken into 2-inch pieces; 6 thyme sprigs; 237 milliliters unsulfured molasses

You can never have too many main course recipes, so give Slow-Roasted Pork Loin with Molasses and Balsamic Glaze a try. One serving contains 862 calories, 73g of protein, and 46g of fat. This recipe serves 10. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of garlic cloves, rosemary sprigs, thyme sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 4 hours.

Instructions

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.

Ingredients you will need

Balsamic Vinegar

Fresh Thyme

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Add the balsamic reduction and boil until the liquid is thickened and reduced to 2/3 cup, about 15 minutes.

Ingredients you will need

Reduction

Strain the balsamic sauce.

Ingredients you will need

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.

Ingredients you will need

Red Pepper Flakes

Molasses

Mustard

Sauce

Equipment you will use

Sauce Pan

Bowl

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).

Ingredients you will need

Glaze

Meat

Pork

Salt

Equipment you will use

Baking Sheet

Preheat the oven to 30

Equipment you will use

Oven

Set a rack in a large roasting pan.

Equipment you will use

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.

Ingredients you will need

Rosemary

Garlic

Glaze

Thyme

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 14

Ingredients you will need

Water