A variation on Scott Conant’s balsamic molasses glazed, scored, pork loin roast, bone-in. For the glaze, since I’m not a molasses fan, I suggest substituting honey or maple syrup. In a medium saucepan, brown 1/2 onion chopped in a little olive oil, add 1 cup balsamic vinegar, 2 tsp. thyme. Boil to reduce by half and put in a pyrex cup. In the saucepan, boil 2 cups chicken stock, boil to reduce to 1 cup. Add back the balsamic reduction. Stir in 1 cup molasses, honey or maple syrup, 1 tbs. Dijon mustard, 1/4 tsp. red pepper flakes, 1 tbs. garlic powder. Boil until thickened. Let cool.
Pre-heat oven to 500 degrees. Prepare a 3-5 lb. pork loin roast bone-in. Pat dry and put in a large roasting pan. Score the fat on top in cross-hatched pattern, not too deep, with tip of knife. Sprinkle sea salt on top. Brush glaze over the roast, making sure it penetrates the slits. Put in the very high pre-heated oven for 10 minutes. Remove roast and turn oven to 275 degrees. Wait until oven reduces to 350 degrees and put a cookie sheet of water under roasting pan. Put roast back in on middle rack for 2 hours.