Pork Loin Roast with Honey Balsamic Glaze

Makes 4 servings

Sarah

ingredients

1
Preheat oven to 350 F.
2
In a small saucepan, mix balsamic vinegar, white wine, Dijon mustard, and honey. Stir over medium heat, until mixture has reduced by half. Reserve.
3
Score skin of pork roast. Cut along the bone, following the bone down to the loin of the pork. Stuff pork with fresh herbs and season generously (both inside and out) with salt and pepper. With kitchen twine, tie the roast in between each bone, securing tightly.
4
In a large roasting pan, heat olive oil over medium high heat. Add meat and sear on all sides until golden brown, about 8-10 minutes. Baste pork with reserved glaze.
5
Place roasting pan in preheated oven. Cook for an hour, or until meat thermometer reaches 145 F, basting meat every 10-15 minutes, more frequently towards the end of cooking. (If pan appears dry, add extra water or wine, 1/2 cup at a time.)
6
Remove from oven and deglaze pan with white wine and beef stock, scraping up all brown bits.
7
Let rest 10 minutes before serving. Reserve pan juices.