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Crispy Italian Pork Roast with Grape Balsamic Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz pork) contains 330 calories, 1 g carbohydrate, (0 g fiber), 26 g protein, 23 g fat, (8 g saturated fat), 100 mg cholesterol, and 75 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 330
  • Servings: 6
  • Active Time: 30 minutes
  • Total Time to Make: 15 hours, 30 minutes

Ingredients

Crispy Italian Pork Roast
Grape Balsamic Sauce

You'll Need

Roasting pan

Directions

  1. Preheat oven to 275 degrees. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Transfer to roasting pan.
     
  2. Bake, uncovered, 7-8 hours. Cool on counter 1 hour; cover and refrigerate overnight.
     
  3. Cut half of the chilled roast into six 1 1/2-inch slices; do not trim off fat. (Reserve remainder of roast and pan juices for other uses.)
     
  4. Heat pure olive oil in large skillet on HIGH. Sear pork in batches being careful not to crowd pan, until crispy, about 3 min per side. (Caution: Watch out for spattering oil as pork sears.) Remove from pan. Keep each batch warm as you sear rest of pork.
     
  5. Make grape balsamic sauce: Heat extra virgin olive oil in skillet on MED. Add shallots. Cook, stirring occasionally, 3-4 min until softened.
     
  6. Add grapes. Raise heat to MED-HIGH. Add stock, rosemary, sage, thyme, and sugar. Cook, stirring occasionally, 15-20 min, until liquid is reduced by two-thirds. Add balsamic vinegar. Cook 1 min; reduce heat to MED. Cook 5-8 min to create glaze. Serve over pork.
Chef Tips
  • Use leftover pork to make an authentic Italian sandwich; serve with cooked rappi and provolone.
  • Shred leftover pork; heat with pan juices for pulled pork.
  • Reserved fat drippings from cooked pork can be used in place of extra virgin olive oil.
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