Posted by: Spice 10-29-99 6:27 PM
Pork Roasted with Apples, Honey and Aceto Balsamico
1 (4-pound) boneless pork loin roast
Salt and pepper to taste
3 tablespoons extra-virgin olive oil
2 cups beef or veal broth,
3 tablespoons honey
3 tablespoons aceto balsamico (grape vinegar)
3 pounds waxy potatoes, peeled and quartered
3 Granny Smith or pipin apples; peeled, cored and diced
4 cloves garlic
1 teaspoon minced fresh thyme
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons aceto baslamico
Preheat oven to 375° F.
Season pork with salt and pepper
In a heavy Dutch oven over medium heat, heat oil and brown pork on all sides.
Meanwhile, combine stock, honey and 3 tablespoons aceto balsamico in medium saucepan.
Cook over medium heat until honey has dissolved and mixture is well blended.
Pour hot liquid in pan with pork.
Cover and bake 2 hours.
Add potatoes and bake for 15 minutes
Add apples, garlic and thyme and bake 15 to 20 minutes or until potatoes are tender and pork registers 185 degrees in center.
Transfer pork to serving platter and keep warm.
Strain cooking liquid into a saucepan; save potatoes and apples.
Bring cooking liquid to a boil and decrease heat to medium.
Whisk cornstarch mixture into cooking juices and cook, stirring constantly, until slightly thickened.
Season with salt and pepper.
With a slotted spoon arrange potatoes and apples around roast.
Drizzle roast, potatoes and apples with 2 tablespoons aceto balsamico.
Serve with sauce on side.