Slow-Roasted Pork Loin With Molasses And Balsamic Glaze

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1 cup balsamic vinegar

1/2 small onion, coarsely chopped

6 thyme sprigs

2 cups chicken stock, preferably homemade

1 cup unsulfured molasses

2 tablespoons powdered mustard

1/4 teaspoon crushed red pepper

Two 5-bone pork loin roasts, chine bones removed (about 4 pounds each)

Kosher salt

2 garlic cloves, thinly sliced

2 rosemary sprigs, broken into 2-inch pieces

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