Thursday, March 13, 2008

Mustard Roast Pork with Balsamic Reduction

Category: Meat, Entree, Main Course
Style: Western
Difficulty: Easy
Portion: Serves 8

2 pieces Pork shoulder butt, about 4 to 4.5 lb
4 tbsp mustard, yellow or Dijon
1.5 cup balsamic vinegar
3 tbsp brown sugar

Preheat oven to 450F
Wash and pat dry pork. Season with salt and pepper. Spread mustard over pork.
Roast pork on a rack until done, about 35 minutes. (Tips: Use a meat thermometer)
While pork is roasting, bring vinegar and sugar to a boil in a small saucepan. Reduce heat to low, and simmer until vinegar is reduced by half and is thick.
Rest pork for at least 5 minutes before slicing. Serve pork slices on a plate, and drizzle with balsamic vinegar reduction.

This is a very comforting dish. The taste is fresh and mellow. To add more punch, try adding some wasabi or mint to either the sauce or the marinade.

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