Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
Scott Conant says this recipe is a perfect reflection of his heritage: The molasses harks back to his father's New England background, and the balsamic vinegar is a tribute to his mother's Italian roots. The marinade is a syrupy glaze that Conant slathers over the pork so it can soak up the flavor before roasting.
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Total: 4 Hours
- 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
- 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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