Pork Loin Agrodolce
This slow roasted pork glazed with the sweet caramel glaze is a winner with guests every time.
Yield
6 servingsPrep
20 minCook
4 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
balsamic vinegar
|
|
| ¾ | cup |
brown sugar, light
|
*
|
| 1 | cup |
golden raisins
|
|
| ½ | cup |
apricots
dried |
*
|
| 3 | cloves |
garlic
very finely chopped |
|
| 3 | tablespoons |
thyme
fresh, chopped |
*
|
| 4 | pounds |
pork loin
center cut, boneless |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
balsamic vinegar
|
|
| 177 | ml |
brown sugar, light
|
*
|
| 237 | ml |
golden raisins
|
|
| 118 | ml |
apricots
dried |
*
|
| 3 | cloves |
garlic
very finely chopped |
|
| 45 | ml |
thyme
fresh, chopped |
*
|
| 1.8 | kg |
pork loin
center cut, boneless |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a saucepan, combine the vinegar, brown sugar, raisins, and apricots.
Bring to a boil over low heat, stirring the mixture until the brown sugar melts.
Let the liquid come to a boil, then lower the heat and simmer for 10 minutes.
Remove from the heat and set it aside to cool completely.
In a small bowl, mix together the garlic and thyme.
With a sharp knife, make tiny, deep slits all over the pork.
Using the knife, slip the garlic mixture into the slits.
Place the pork loin in a nonaluminum dish.
Pour the vinegar mixture onto the meat, sprinkle with salt and pepper, turn the meat over in the marinade, and cover with plastic wrap.
Refrigerate for at least 4 hours or as long as overnight, turning the meat several times in the marinade.
Remove the foil.
Turn the oven temperature down to 325 degrees, and continue roasting for 30 minutes or until a meat thermometer registers 160 degrees.
Remove the meat from the oven and carve it.
Arrange the slices overlapping on a warm serving platter, spoon the cooking juices and fruits on top, and serve with mashed potatoes.
