Orange Vanilla Balsamic Glazed Pork Loin
1 1/2 cup Blood Orange Fused Olive Oil + 1 tbsp divided
5lb Pork Loin Roast
1 tsp sea salt
1 tsp fresh cracked pepper
1 cup Tahitian Vanilla Infused Balsamic Vinegar
1 cup orange juice
1/8 teaspoon ground cinnamon
Whisk together Blood Orange Olive Oil and Tahitian Vanilla balsamic and combine with the boneless pork loin roast. Let sit for 3-4 hours.
Heat one tablespoon of Blood Orange Olive Oil in 12-inch skillet over medium high heat. Season pork with salt and pepper and brown on all sides, about 7 to 10 minutes.
Add the 1 cup of Tahitian Vanilla balsamic, orange juice 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.
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.
Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon sauce over meat and serve.