Maiale Arrosto con Aceto Balsamico

Pork Roasted with Balsamic Vinegar

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

In this recipe the meat is first grilled to give a burnt flavour which contrasts with that of the sweet balsamic vinegar.


  • 1 × 1.8 – 2.25 kg (4-5 lb) boned loin of young organic pork, rind and most of the fat removed
  • sea salt and freshly ground blac


Preheat the oven to 220°C/425°F/Gas 7.

Season the meat, then grill on all sides to seal. Ideally this should be done on a barbecue or cast-iron griddle.

Place a baking dish over a medium to low heat, soften the onion in the butter for 5 minutes, then stir in the rosemar