We tend to cook several dishes on Sundays. This makes for an easier time with dinners throughout the week. Which can be helpful as one is never able to predict the commute traffic and worse, my husband never knows where his starting point will be, in order to return home. One of the dishes we cooked this past Sunday was this....
|Pork Loin in Balsamic Vinegar and Honey|
Pork Loin in Balsamic Vinegar and Honey
adapted from: Cafe Johnstonia
1 3-5 pound pork roast (we used loin) frozen is fine, you don't have to thaw
1 c balsamic vinegar
1/4 c honey
1 1/2 t sea salt
2 bay leaves
1 t thyme leaves - crushed
2 t rosemary leaves - crumbled
Stir together the vinegar and honey. Place pork roast in bottom of slow cooker pour vinegar mixture over. Sprinkle sea salt over the vinegar, avoiding the roast.
Season the roast with the garlic salt. Scatter the herbs over the top of the roast.
Cover and cook on low 6-8 hours or on high 3-4 hours.
Note: when using a loin roast due to the lean nature of the meat, cook for the shorter time given.
Remove roast to a platter, strain cooking liquid, simmer to reduce by about half. Serve as a sauce over potatoes or rice.
You may also cook the roast (not a pork loin, for this version) until fall apart tender, remove roast and separate with two forks, without reducing the cooking liquid, simply strain and pour over the meat.
This roast gives off a robust, delicious aroma when cooking. We had an extra helper at the kitchen door, hoping for a little taste.....
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