Wednesday, October 15, 2014

Roasted Balsamic Pork

I love a Sunday roast and this particular recipe highlights the classic flavors of fall such as pork, apples, rosemary, and balsamic vinegar. The fruity balsamic vinegar adds sharpness as well as character to an otherwise boring piece of meat such as pork. This pork roast remains very tender by searing it first before you cook it in the oven. Searing not only keeps the moisture in the meat but it also allows the meat to brown and caramelize before you roast it. This recipe is not only delicious but it's also very easy to prepare and is impressive enough for dinner parties or special occasions.
1 (3 lb.) boneless pork loin roast
1 large onion
2 Granny Smith apples
1 cup balsamic vinegar
3 sprigs of rosemary 
2 slices of smoked bacon
1/4 cup light brown sugar
1 cup water
2 tbsp. olive oil
salt and pepper

Preheat your oven to 350ºF
Heat the oil in a pan over high heat then season the pork with salt and pepper
Sear the pork roast in the hot pan until golden brown on all sides
Meanwhile roughly chop the onion, apples, and bacon then place them in a large roasting tray with the rosemary and water
Pour the balsamic vinegar and brown sugar into the pan and continue to cook for pork for a few more minutes, then place the pork and balsamic juices on top of the apples and onions 
Roast the pork in the oven for about 1 hour 30 minutes or until the internal temperature of the pork reaches 145ºF using a meat thermometer
Let the pork rest for 10 minutes before carving and serving with creamy polenta

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