Pork Roast with Balsamic Vinegar

  John’s Sunday meal with his parents was always at lunchtime and would be a joint (aka roast, he’s English) of some kind, be it pork, beef, or lamb.  There were a minimum of 8 around the table (6 siblings) and John said his parents always made anyone outside the family welcome even if that meant taking a bit off each other’s plate.  Pork roast can be an economical cut of meat and goes a long way on a budget.  Add balsamic vinegar and fresh herbs and you’ve got a winning roast that will perfume your kitchen making all who enter hungry.

inspired by Jamie Oliver
pork shoulder roast
handful fresh thyme and rosemary, chopped
1 cup balsamic vinegar
olive oil

1. Preheat oven to 350f (180c).
2. Smear herbs onto surface of pork and season with sea salt and freshly ground pepper. Add a splash of olive oil and rub all over pork. Heat a frying pan with olive oil over medium-high heat and add pork.  Sear both sides until light brown – about 5 minutes per side. Pour balsamic vinegar over roast and let it sizzle for a minute or so before turning meat over.
3. Remove pork from pan and place in an oven-proof dish along with balsamic vinegar. Bake 70 minutes. Remove and let rest 10 minutes before carving.

The Culinary Chase’s Note: As it’s cooking, the balsamic vinegar reduces and becomes this amazing, slightly sweet, sauce. The pork is just as tasty the next day so enjoy in a sandwich. Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. Inserting a thermometer into the thickest part of the cut should reach a temperature of 145f.  Enjoy!

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