Equipment List:
Cooking Instructions
Authentic balsamic vinegar hails from Modena, Italy. Beginning with the must of Trebbiano grapes, the vinegar is transferred through consecutively smaller barrels of various woods as it ages. This recipe spotlights Giusti balsamic vinegar, one of the best in the world. We call the recipe "Mix, Cook, Drizzle" because it showcases the diverse characteristics and uses of aged balsamic vinegars.
Using the tip of a sharp knife, cut slits 1 inch long and 1/4 inch deep all over the surface of the roast. Insert the garlic slices.
In a shallow baking dish large enough to hold the pork, whisk together the 3-year Giusti balsamic vinegar and olive oil. Season to taste with salt and pepper. Add the pork and turn to coat with the mixture. Marinate 1 hour at room temperature or 2 hours in the refrigerator. Transfer pork to a work surface and pat dry.
Preheat a convection oven with rotisserie or conventional oven to 350 F. If using a rotisserie, attach pork to it according to directions, or put pork in a roasting pan.
Cook the roast, basting occasionally with the Giusti Denso until the meat registers 140 F for medium, about 1 hour.
Transfer the pork to a cutting board and let rest for 10 minutes. Slice thinly and arrange on a warmed platter. Drizzle with Giusti 10-year balsamic vinegar.
Serves 6.
Recipe inspired by La Famiglia Giusti, Modena, Italy.