Roast pork with balsamic sauce

Roast pork with balsamic sauce

Total: 1 hr 35 Min. | Active: 20 Min.
lactose-free
Nutritional value / person: 563 kcal
, Fat: 37 g
, Carbohydrate: 6 g
, Protein: 47 g

Ingredients

6 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the meat

1 ½ kg pork neck

Meat

1 tbsp clarified butter
1 tsp salt
a little pepper
2 dl red wine
2 dl balsamic vinegar
1 dl meat bouillon
2 sprigs thyme
salt and pepper to taste

Sauce

1 ½ tsp Maizena cornflour
2 tbsp water
salt to taste
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How it's done

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To prepare the meat

Remove the meat from the fridge approx. 1 hr. prior to cooking.

Meat

Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Cover with the wine, balsamic and stock, remove the meat and place in an ovenproof dish. Pour in the sauce, drizzle over the meat, add the thyme. Insert the meat thermometer into the thickest part.

To roast in the oven

Approx. 1 1/4 hrs. in the centre of an oven preheated to approx 180°C. Baste the meat with the liquid 4-5 times during cooking. The core temperature should be approx. 70°C. Remove the meat, cover and leave to rest for approx. 10 mins.

Sauce

Pour the resulting jus into a pan, bring to the boil. Mix the cornflour with the water and add to the pan, stirring with a whisk. Reduce to a sauce for approx. 10 mins., strain and season with salt. Carve the meat across the grain, plate up. Drizzle with a little of the sauce, serve the rest separately.

Good to know
Serve with: Polenta.

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