Marinade
1 ½ cups Liquid Gold Blood Orange extra virgin olive oil
¾ cups Liquid Gold Fig Balsamic Vinegar
Instructions
1. Whisk Blood Orange EVOO and Fig balsamic together and combine with the boneless pork loin roast. Let sit for
3-4 hours.
INGREDIENTS
1 (4 1/2- to 5-pound) boneless pork loin roast, tied at 1-inch intervals
Salt and pepper
1 tablespoon Liquid Gold medium intensity extra-virgin olive oil
1 cup Liquid Gold Fig balsamic vinegar
1 cup orange juice
1 tablespoon orange zest
1/8 teaspoon ground cinnamon
INSTRUCTIONS
1. Dry pork with paper towels. Heat oil in 12-inch skillet over medium high heat until oil splits. Brown pork well on all
sides, 7 to 10 minutes.
2. Add fig balsamic, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork
into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer,
about 4 hours on low.
3. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle
for 5 minutes, then remove fat from surface using large spoon. Transfer braising liquid to saucepan
and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
4. Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon 1-cup sauce over meat
and serve with remaining sauce.