Ingredients

  • 1 cup balsamic vinegar
  • 2 5-bone pork loin roasts, chine bones removed (about 4 pounds each)
  • 2 cups chicken stock, preferably homemade
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, thinly sliced
  • Kosher salt
  • 2 tablespoons powdered mustard
  • 1/2 small onion, coarsely chopped
  • 2 rosemary sprigs, broken into 2-inch pieces
  • 6 thyme sprigs
  • 1 cup unsulfured molasses

Ready In 240 Minutes

Servings: 10

Cooking Instructions

Step 1

  • 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.
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  • Length: 10 minutes

Step 2

  • Transfer the mixture to a heatproof cup.

Step 3

  • Add the stock to the saucepan and boil over moderately high heat until reduced to 1 cup, about 10 minutes.
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  • Length: 10 minutes

Step 4

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

Step 5

  • Strain the balsamic sauce.
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Step 6

  • 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.
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Step 7

  • 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).
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  • Length: 30 minutes

Step 8

  • Preheat the oven to 30
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Step 9

  • Set a rack in a large roasting pan.
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Step 10

  • 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.
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Step 11

  • 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
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  • Length: 120 minutes

Step 12

  • Add water to the pan as it dries out and baste the meat with the pan juices from time to time during roasting.
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Step 13

  • Transfer the roasts to a cutting board and cover loosely with foil.
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Step 14

  • Let rest for 20 minutes. Carve the roasts into chops and arrange on a platter.
  • Length: 20 minutes

Step 15

  • Drizzle with the reserved balsamic sauce and serve.
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