Braised Pork w/Red Apple Balsamic Glaze
- 3 Lbs. Pork Roast
- 2 Tbsp MOV Extra Virgin Olive Oil
- 1 Cup Onions, diced
- 1 Cup Green Peppers, diced
- 1 Tbsp Fresh Garlic, diced
- 1 Tbsp NHHS Monadnock Custom Blend
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1 Can Petite Diced Tomatoes
- 1 Cup MOV Red Apple Balsamic Vinegar
- MOV Wild Mushroom & Sage Olive Oil
- NHHS Roasted Garlic Salt
Preheat the oven to 375 F.
Place oil in a large braising pan and bring to medium high heat.
Rub pork with the dry spices & place in pan. Brown on all sides. When pork is browned, add the onion, peppers & garlic and continue to saute until vegetables begin to brown. Remove from heat and add tomatoes & vinegar. Place cover on top of pan and place in pre-heated oven. If your pan does not have a cover, use aluminum foil & press around edges.
Set timer for one hour. When it goes off, carefully remove the braising pan from the oven. Turn pork over, baste with juices, cover and return to the oven. Set timer for 20-30 minutes. When time is up, begin testing for doneness. The meat should pull freely from the bone. Now is the time to taste the pan juices and adjust seasonings if needed (salt, pepper, vinegar). If the meat is not tender yet, return to the oven and check again in 15 minutes until the meat pulls freely from the bones. Depending on the size, the total cooking process may take up to 2 hours. Allow pork to rest for 10 minutes.
When pork is ready, slice and place on a serving platter and cover with pan juices. Drizzle with a touch of the Wild Mushroom & Sage Olive Oil and sprinkle with roasted garlic finishing salt.