Served with Rustic Sage Bread Stuffing, Glazed Root Vegetables and Apple Endive Salad with Sweet and Spicy Pecans
The following 4 recipes comes courtesy of Anthony Sedlak’s cookbook “The Main: Recipes”. This book is laid out into theme menus. This menu’s theme is Honey. Who doesn’t love honey?
A comment on Anthony Sedlak’s cookbook: it is visually stunning. The pictures are so beautiful and all the food looks amazing. So far, this is the only menu I have tried to date, but I periodically flip through the pictures. It’s almost like a beautiful picture book for foodies.
This menu tasted even better than it looked. I was so impressed with the flavors and my guests loved it too.
If you plan to make this delicious menu, prepare in the following order for best results: Prepare pecans for salad in advance, Glaze pork and roast, prepare root vegetables and simmer, assemble bread stuffing, remove pork and prepare jus, bake stuffing, prepare salad, carve pork at table.
Slow-Roasted Pork Loin with Honey Balsamic Glaze
- one 4 lb pork loin roast, bone in
- 3-4 sprigs rosemary
- 3-4 sprigs thyme
- salt and pepper
- 1/4 cup balsamic vinegar
- 1/4 cup white wine
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tbsp olive oil
- 1/2 cup white wine
- 1/2 cup beef stock
Preheat oven to 350F.
1. Score the skin of pork roast. Cut along the bone, following bone down to the loin. Stuff the pork with rosemary and thyme and season generously (both inside and out) with salt and pepper. With kitchen twine, tie roast in between each bone, securing tightly.
2. In a saucepan, combine balsamic vinegar, white wine, Dijon mustard, and honey. Stir over medium heat until mixture has reduced by half. Set aside.
3. In a large roasting pan, heat olive oil over medium-high heat. Add meat and sear on all sides until golden brown, about 8 to 10 minutes. Baste pork with reserved glaze.
4. Place roasting pan in preheated oven. Cook for 60 minutes, or until meat thermometer reaches 145F, basting meat every 10 to 15 minutes. If pan appears dry, add extra water or wine, 1/2 cup at a time. Remove from oven and deglaze pan with white wine and beef stock making sure to scrape up all the brown bits. Let rest for 10 minutes before serving. Reserve the pan juices for the Rustic Bread Stuffing.