BLA30, Red Apple Balsamic Glaze, 215ml


Acetum Blaze Red Apple Balsamic Glaze
Unit Size: 215ml
Outer Qty: 12

For pork, demi-glaze, duck or turkey.  Delightful over fresh fruit and with ice cream.  Designed to add a richness and consistency of a glaze, while respecting the traditional origins of this special vinegar.  Containing real fruit pulp creating the flavour and freshness of aromatic apple.  Balsamic Vinegar of Modena 60%. Gluten free.



  • approx. 2¼ kg loin pork boned and skinned
  • freshly ground pepper
  • 6 slices proscuitto ham
  • approx. 30 young fresh basil leaves
  • 1 cup water
  • ¼ cup Blaze Red Apple Balsamic Glaze
  • 1 cup light brown sugar

Preheat the oven to 160C.  Spread out the loin, fat side down and sprinkle lightly with pepper.

Lay the sliced proscuitto 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 1¼ to 1½ hours (depending on the thickness of the loin).

Mix the Red Apple Balsamic Glaze 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, covering loosely with tin foil, before serving.  Serves 6 to 8.