Herbed Balsamic Pork Roast
Oh so tasty. Especially when paired with brussels, bacon and apples.
Shut up! Give me the recipe.
This weekly slow cooking newsletter is a bit of an experiment. I haven't promoted it -- hello, 11 subscribers! -- as I work out the kinks and I figure out exactly what I want to put in the newsletter. Right now it'll be one new recipe a week (hopefully already taste tested by me), my comments/tweaks, and a photo or two. I'm going to be your guinea pig!
Instructions (with my comments)
- One pork roast, 3-5 lbs.
- 1 cup balsamic vinegar
- 1/4 cup honey
- 2 tsp. dried rosemary
- a few sprigs fresh thyme (I used a few sprigs I dried, about 1/2 tsp.)
- 2 bay leaves
- 2 tsp. salt
- 1/4 tsp. black pepper
The original instructions are here. I slow cooked my 4lb pork roast for just over 6 hours on Low which meant that it wasn't too cooked where it was falling apart. If I had cooked it for another hour or so, I believe it would have. It did come out a bit dry, though, and definitely needed the sauce to be poured over it. If I was to do this again I'd add 2 cups of balsamic vinegar instead of 1 cup.
Next week: Chili! Perfect for Sunday's football games.