Slow-roasted pork loin with molasses & balsamic glaze

Vinegar, balsamic	1 cup
Onion, small, coarsely chopped	½
Chicken stock	2 cups
Molasses, unsulfured	1 cup
Mustard, ground	2 tablespoons
Red pepper, crushed	¼ teaspoon
Pork loin roasts, 5-bone with chine bones removed	2 (6 to 8 pounds)
Salt, sea or kosher
Garlic cloves, thinly sliced	2
Rosemary sprigs, broken into 2-inch pieces	2

Glaze

1. In a medium saucepan, combine balsamic vinegar, onions, and 2 thyme sprigs; boil over moderately high heat, until reduced to 1/3 cup, about 10 minutes.
2. Transfer the mixture to a heat-proof cup.
3. Add the stock to the saucepan, and boil over moderately high heat until reduced to 1 cup, about 10 minutes.
4. Add the balsamic reduction, and boil until the liquid is thickened and reduced to 2/3 cup, about 15 minutes.
5. Stain the balsamic sauce; transfer ¼ cup of sauce to a small bowl, and reserve.
6. Return the remainder to the saucepan, and stir in the molasses, mustard, and red pepper; let the glaze cool.

Roast

1. Place roast on a large, rimmed baking sheet, and season generously with salt.
2. Coat the roast with the glaze, and let stand for 30 minutes; brush occasionally because the glaze with slide off the meat (and we want that flavor soaking in!).
3. Preheat oven to 300°F.
4. Set a rack in a large roasting pan; transfer roast to rack, allowing the glaze drippings to remain on the baking sheet.
5. Top the roast with the remaining thyme sprigs, garlic, and rosemary sprigs; season with salt.
6. Add ½ inch of water to the roasting pan, and roast the pork for about 2 ½ hours, until it’s richly glazed, and an instant-read thermometer inserted in the thickest part of the roast registers 145°F.
   Note: Add water to the pan as it dries out, and baste the meat with pan juices occasionally during roasting.
7. Transfer the roast to a cutting board, and cover loosely with foil; let rest 20 minutes.
8. Carve the roast into chops, and arrange on a platter; drizzle with the reserved balsamic sauce.

Time: 4 hours total (30 minutes active) • 10 servings

Recipe from Food & Wine, December 2010.