Pomegranate Balsamic Pork Roast
6 slices bacon
1 t. OLIVE MILL olive oil, such as Picual
1 ½ lbs. baby potatoes
3 lbs. pork loin roast
Salt and pepper
1 leak, cleaned and sliced
2 carrots, diced
3 celery ribs, diced
2 cups chicken stock
½ cup OLIVE MILL Pomegranate balsamic
1 T. orange marmalade
1 t. Italian herbs
In a wide skillet, cook bacon in oil until crisp. Crumble and set aside. Salt and pepper pork to taste. Place potatoes in bottom of crock pot, place pork on top. Cook leaks, carrots and celery in remaining bacon fat and add to crock pot. Sprinkle herbs and bacon on top of pork, cook on low about 6 hours. Place pork and vegetables on platter, keeping warm. Remove liquid from crock pot and place in small saucepan, add balsamic and marmalade, cook reducing until thick as desired. Slice pork and drizzle reduction over pork and vegetables.
