Recipes

Slow-Roasted Pork Loin with Molasses and Balsamic Glaze

Name: Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
Total time: 240 min
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

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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 More Centerpiece Roasts

By Scott Conant

Updated on July 19, 2019

Slow-Roasted Pork Loin with Molasses and Balsamic Glaze. Photo © Petrina Tinslay — Photo: © Petrina Tinslay

Active Time:

30 mins

Total Time:

4 hrs

Yield:

10

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.