Roasted Pork Loin with Balsamic Glaze
- Yield: 10 to 12 servings
- 1-- (4 1/2-pound) boneless pork loin roast, trimmed, tied
- 1-- (6-ounce) can frozen orange juice concentrate, thawed
- 1/2cup balsamic vinegar
- 1/4cup olive oil
- 2tablespoons chopped fresh thyme or 2 teaspoons dried thyme
- 1tablespoon grated orange rind
- 3large garlic cloves, minced
- 1teaspoon salt
- 1/2teaspoon black pepper
- 1/4teaspoon crushed red pepper
- 4-- peeled or unpeeled navel oranges, cut into 1/2-inch slices
- 1/4cup water
- Pierce the pork in several places with a fork. Place in an oven-cooking bag or a 2-gallon sealable plastic bag.
- Combine the orange juice concentrate, balsamic vinegar, olive oil, thyme, orange rind, garlic, salt, black pepper and red pepper in a bowl; mix well. Pour 1/2 cup of the marinade over the pork roast; reserve the remaining marinade. Marinate in the refrigerator for 5 hours or longer, turning occasionally.
- Preheat the grill.
- Combine the orange slices, water and reserved marinade in a bowl; mix well. Set aside.
- Drain the pork, reserving the marinade. Place the pork on the grill rack 4 to 5 inches from the hot coals. Grill over medium-high coals for 1 to 1 1/2 hours or until meat thermometer registers 160F, basting with the reserved marinade during the first 30 minutes of grilling. Remove the pork to a serving platter; cover with foil.
- Drain the liquid from the orange slices into a saucepan. Grill the orange slices over hot coals for 2 minutes per side. Arrange slices on the serving platter.
- Cut the pork into 1/2-inch slices. Pour the accumulated meat juices into the saucepan; mix well. Bring just to a boil; drizzle over the pork. Garnish with thyme sprigs.
- Flavor of the pork roast is enhances with standing time before slicing and serving.
Recipe reprinted with permission from the Junior League of Huntsville’s Sweet Home Alabama (Huntsville, Al., 1995).