Roasted Loin of Pork with Balsamic Glaze
Ingredients:
Approx 2 ¼ kg loin pork boned and skinned
Freshly ground pepper
6 slices prosciutto ham
Approx 30 young fresh basil leaves
1 cup water
1/4 cup ACETUM Blaze Balsamic Glaze with Red Apple
1 cup light brown sugar
Directions:
Preheat the oven to 160°C. Spread out the loin, fat side down and sprinkle lightly with pepper.
Lay the sliced prosciutto along the centre of the meat and cover evenly with the basil leaves.
Roll the loin firmly, securing first with skewers and then tying with kitchen string. Put the prepared loin on a rack in a baking pan and add the water to the pan.
Roast on the centre shelf of the oven for 1 ¼ to 1 ½ hours (depending on the thickness of the loin).
Mix the ACETUM REd Apple Blaze with the brown sugar.
Remove the loin from the oven, drain the liquid from the pan, then strain and add to the balsamic syrup.
Pour the balsamic mixture over the loin and continue to roast for 30 minutes, basting every 10 minutes with the syrup.
Remove from the oven, baste again and rest for 15 minutes, covered loosely with aluminium foil, before serving.
Serves 6 to 8.
Products used in this recipe
Blaze Original Balsamic Glaze 215ml
Blaze Original Balsamic Glaze Food Service 800ml
Blaze Red Apple Balsamic Glaze 215ml
