Shallot & Smoky Glazed Pork Lion -Recipe
This Balsamic Glazed Pork Loin Roast is super simple and will feed a crowd. The leftover sliced pork make fantastic sandwiches.
1 4 lb boneless pork loin roast
Australian Sea Salt
1 tablespoon Shallot Olive Oil
1/2 cup Smoked Balsamic Vinegar
Preheat the oven to 325 degrees. Cut four pieces of kitchen twine and tie the tightly around the width of the pork at even intervals. This will help ensure a uniform shape and cook time. Season the pork loin liberally with salt and pepper.
Heat the olive oil in a skillet large enough to accommodate the whole loin over medium-high heat. Add the pork loin and sear on each side until golden brown, about 2 -3 minutes per side. Remove the pork and place on a cutting board or large plate. Add 1/2 cup of balsamic vinegar to the skillet, scraping up any browned bits with a wooden spoon. Reduce the vinegar by half. Add the pork loin and any juices that have accumulated on the cutting board to the pan. Turn the pork over until each side is coated. Roast for about 90m minutes, until the internal temperature of the meat reaches 140 to 150 degrees.
Let the pork rest on a cutting board for 10 minutes before slicing. Serve the pork with the pan juices drizzled over the top.
* Underlined Items Sold Brovelli Oil