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Ingredients

• 1 cup  balsamic vinegar
• 1/2   small onion, coarsely chopped
• 6 sprigs  thyme
• 2 cups  chicken stock, preferably homemade
• 1 cup  unsulfured molasses
• 2 tablespoons  powdered mustard
• 1/4 teaspoon  crushed red pepper
• 2   5-bone pork loin roasts (about 4 pounds each), chine bones removed
•   Kosher salt
• 2 cloves  garlic, thinly sliced
• 2 sprigs  rosemary, broken into 2-inch pieces

Description

Scott Conant Says This Recipe Is A Perfect Reflection Of His Heritage: The Molasses Harks Back To His Father's New England Background, And The Balsamic Vinegar Is A Tribute To His Mother's Italian Roots. The Marinade Is A Syrupy Glaze That Conant

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