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.
Plus: F&W's Pork Cooking Guide
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