ORANGE VANILLA BALSAMIC GLAZED PORK LOIN

ORANGE-VANILLA BALSAMIC GLAZED PORK LOIN

Dietary	Gluten Free
Meal type	Main Dish
Misc	Pre-preparable, Serve Hot
Occasion	Christmas, Formal Party, Thanksgiving
By author	EVOO Marketplace

5lb Pork Loan Roast (Tie At 1-Inch Intervals)
dash Sea Salt
dash Pepper
1 tablespoon Ultra Premium Extra Virgin Olive Oil-Medium Intensity (EVOO Marketplace)
1 cup Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
1 Vanlla Bean (Split Down The Middle Length Wise)
1 cup Orage Juice
1 tablespoon Orange Zest (Fresh)
1/8 teaspoon Cinnamon (Ground)

Marinade
Step 1
Whisk toghether Blood Orange Fused Olive Oil and Tahitian Vanilla balsamic and combine with the boneless pork loin roast. Let sit for 3-4 hours.
Cooking Method
Step 2
Dry pork with paper towels. Heat oil in 12-inch skillet over medium high heat until oil splits. Brown pork well on all sides, 7 to 10 minutes.
Step 3
Add Tahitian Vanilla balsamic, vanilla bean, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.
Step 4
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard vanilla bean. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Step 5
Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon sauce over meat and serve.