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Roast pork with balsamic sauce
20 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 563
  • Fat about 37g
  • Carbohydrates about 6g
  • Protein about 47g
This is needed
This is needed for 6 people
To prepare the meat
  • 1.5 kg pork neck
  • 1 tbsp clarified butter
  • 1 tsp salt
  • a little pepper
  • 2 dl red wine
  • 2 dl balsamic vinegar
  • 1 dl meat bouillon
  • 2 sprigs thyme
  • salt and pepper to taste
  • 2 tbsp water
  • salt to taste
  • 1.5 tsp Maizena cornflour
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And that's how it's done
And that's how it's done
To prepare the meat
Remove the meat from the fridge approx. 1 hr. prior to cooking.
Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Cover with the wine, balsamic and stock, remove the meat and place in an ovenproof dish. Pour in the sauce, drizzle over the meat, add the thyme. Insert the meat thermometer into the thickest part.
To roast in the oven
Approx. 1 1/4 hrs. in the centre of an oven preheated to approx 180°C. Baste the meat with the liquid 4-5 times during cooking. The core temperature should be approx. 70°C. Remove the meat, cover and leave to rest for approx. 10 mins.
Pour the resulting jus into a pan, bring to the boil. Mix the cornflour with the water and add to the pan, stirring with a whisk. Reduce to a sauce for approx. 10 mins., strain and season with salt. Carve the meat across the grain, plate up. Drizzle with a little of the sauce, serve the rest separately.

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