Port Wine & Balsamic Vinegar Pork Roast


4 lbs. boneless pork loin butt or shoulder tied

1/2 lb. onions roughly cut

1/4 lb. carrots roughly cut

1/4 lb. celery roughly cut

2 cups ruby port

2 cups balsamic vinegar

vegetable oil

salt and pepper to taste


Season pork roasst with salt & pepper, and sear all sides golden brown.
Place vegetables in deep casserole dish or crockpot. Set pork roast atop the veggies. Pour wine and vinegar over the roast. (Should come about 2/3 up the roast.) Cover, and place in a 375 degree oven and cook until fork tender approximately 2-3 hours.


Notes: "If food doesn't have any love ~It doesn't have any flavor."
~Chef Ben Murray

Serving Ideas: Serve with Blue Cheese Polenta or Grits.