Sunday, January 15, 2012

Saturday Night Special - Herb Encrusted Pork Roast with Cherry Bourbon Balsamic

More weekend adventures coming up later, as there's company at the Range and more knee friendly outings planned with friends.

Last night was a simple dinner at the Range with my favorite engineer. We started with two pounds of rolled pork loin.

It was seared on all sides straight on a cast iron skillet with just a smidge of olive oil (using less oil for the sear gives better color). Then it was lightly rubbed with more olive oil (Koroneiki EVOO from Greece, from my favorite oil, vinegar and spice store, Artisano's in Indianapolis) and dusted on all sides with dried rosemary and a sprinkle of salt and pepper.

To the bat oven!

After it was in the oven, a large sweet yellow onion was chopped in fairly large slices and placed in a large pan with more olive oil to caramelize on medium heat for about 30 minutes.

Prepared as side dishes were garlic mashed potatoes, hearts of romaine with Romano vinaigrette and rosemary infused Italian loaf served with oil and Tuscan herbs.

Then the onions were placed in with the roast and returned to the oven for the last 30 minutes of cooking. You are aiming for an internal temperature, deep in the roast, of 155 degrees F, for medium (it will continue to cook a few more degrees as it rests after removing from the oven.)

I can stand guard over this. Seriously, nothing will happen to this pig on MY watch!

After the meat had rested 15 minutes, it was cut in thick pieces. Both roast and onions were drizzled at serving with a generous helping of 12 year old Cherry Balsamic Bourbon Barrel Aged Balsamic Vinegar, also from Artisano's. A Christmas specialty, this stuff is amazing, 1998 Balsamic Vinegar from Modena Italy, infused with Black Cherries and finished in a 1996 American Oak Kentucky Bourbon Barrel. If you can't get your hands on some, try any high quality cherry Balsamic vinegar. (Note: Artesano's doesn't have an online ordering site but if you call them, the local family business will ship).

Click to enlarge the photo. Drool.


  1. Wow, it looks fantastic. It also looks like Barkley sure is ready to do something with that. I don't know if "protect" is the word.

  2. Looks yummy! (I'll refrain from mentioning food porn, as that's getting old...oops)
    Some lucky persons obviously got to partake of that.
    I'm guessing Barkley just got to watch, sniff and drool - sensitive tummy, and all =(:=b...
    (supposed to be Barkley)

  3. Oh... OH... take out??? :-) That looks delicious! Hope your recovery is going well too!

  4. Now that's a fine looking piece of pig!
    Geez, with Tam and Roberta both being on the outs all of you Indy girls have had a rough couple of weeks, haven't you?
    It sounds like all of you are on the mend, anyway, and I'm glad of that.

  5. That looks amazing. I make a pork loin with apricot brandy that is delic, but I would love to try these flavors.

  6. But the pictures don't show the puddle of Barkley drool next to the counter. Looks delicious.

  7. Yum. :-) What a perfect little dinner for two. I'm doing this soon. The Babe is going to love it.

  8. Stephen - it was quite easy to prepare and made for a very elegant meal. I'm sure she will love it.

  9. And with tongue hanging out, Drool I did.



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