Roasted Pork Loin with Rosemary Balsamic Glaze

Ready to serve

As most of you know already, and the rest of you are about to find out, I am moving at the end of October, beginning of November.

VERY scary. Very exciting. Very a whole lot of things. But mostly joyful, exciting, happy, and completely fabulous … a new adventure and a new love in my life.

Every upside has worser side … I am leaving New York City, leaving New York full stop. I have never not lived in New York City. I have never not lived more than 8 miles from my family. So that’s a bit scary … well, more than a bit scary.

There’s my Mom and Dad and my Stepmonster. I don’t see them as often as I should (yes, I work for my Dad, but that’s a boss thing, not a Dad thing), or as often as I would like, but they’re there. I always know they’re there. Same with my sisters and brothers.  There’s a certain comfort in nearness.

And my son! Yes, he’s away all summer working, but he comes back. And, yes, he usually travels for the month of January, but he comes back. There was New Zealand with the darling Emily for 4 months, but he came back. He’s moved into his own place and seems to be spreading his wings very nicely. But how do you, after 23 years of being a Mommy, just stop and become a Mom. You gals with children out there, know the difference, don’t you?

And then there are my girls, Ernie, MaryJane, Sandra, Ceci, Nicole, Jeannie … I have NEVER really liked women, nor had many female friends. We really are, for the most part, vile, petty, bitchy creatures. You girls are the exceptions to the rule. My life has been fuller and richer with each and every one of you in it. Man, oh, man, am I gonna miss you broads!

Jinkies, sounds like I’m dying. No dying, just the beginning of something new and wonderful.

I want you all to visit. Often. Mi casa, es su casa. Please!

 

I may be a born and bred New Yorker, but really I am not. My mother will tell you that my first words were ‘when are we moving?’ I want a garden and fresh air and a peaceful existence, away from touristas (though they still will not be escaped during the summer), with the most wonderful creature I have ever had the pleasure of knowing and loving. It’s a leap of faith that I am so happy and ready to make.

And I have already made a really good new friend, and am looking forward to getting to know her better. And of course there are the male friends (one zanier than the next), but a girl really needs more than just testosterone in her life!

Hmmmmmm …

Now, where was I going with this?

Ah, yes, moving, cleaning out cabinets, cleaning out the freezer, trying to use things up so they don’t have to be packed and moved. Poking around in the freezer, I found a pork loin roast. Okay, let’s use this. It’s also large enough to send leftovers home with the boy. Now a search through the recipes I have sitting in the wings. I usually type them up and save them as drafts waiting for me to get around to them.

In my saved recipes I found this recipe by Caprial Pence from Caprial Cooks for Friends. So I used up the pork roast AND the rest of ONE of the bottles of balsamic vinegar in my pantry.

Oh, just a warning, this is one of those recipes that you take the pan from the top of the stove, put it into the oven to finish cooking and then take it out of the oven.  Now, sweetheart, avert your eyes for this next part … I have a terrible habit of taking screaming hot pans out of the oven and then grabbing the handle. I.DID.IT.AGAIN. These burns are no where near the burns from the last picture show, but two finger pads and a wrist now bear the mark of a dopey woman. I really have to learn to drape something over the handle so this doesn’t happen again. And, no, the answer isn’t don’t make dishes like that again …

This was so easy and so delicious! Just a complete no brainer. I served it with broccoli and Israeli couscous.

  • 2 cloves garlic, chopped
  • 2 t chopped fresh rosemary
  • 1/4 C brown sugar
  • 3/4 C balsamic vinegar
  • 3 lb boneless pork loin, tied to make a uniform size
  • salt and pepper
  • 1 T extra virgin olive oil

Ingredients

Combine garlic, rosemary, brown sugar, and balsamic vinegar in a saucepan over high heat and bring to barely a boil. Lower heat and simmer 5 minutes more, just until sugar has dissolved. Set aside.

Preheat oven to 300 degrees.

NOTE: My roast was not a tenderloin so there was no tying to make it even and – SIGH – it was still a little frozen in the center, so I bumped up the heat to 325 and cooked it for a longer period of time.

Season the roast

Season pork with salt and pepper. Heat olive oil over high heat, in a very large, ovenproof saute pan, until smoking hot. Add the pork and sear well on all sides.

Basting

Brush pork liberally with the glaze and put the pan in the oven. Roast the pork for 15 minutes, brush with more glaze and continue roasting for 15 to 20 minutes more. Let rest for 5 minutes before slicing.