2 springs fresh rosemary
2,5kg boneless, loin of pork, rind on
1 tablespoon olive oil
1 tablespoon sea salt flakes
700g baby onions
2 bulbs garlic
125ml cup balsamic vinegar
1 teaspoon corn flour
330ml chicken stock
1 tablespoon water
Preheat oven to 230°C. Tuck the rosemary into the string under the pork. Place pork in a large baking dish. Rub the rind with oil, then with salt. Roast uncovered for about 40 minutes. Drain excess fat from dish. Meanwhile, trim onions, leaving 4cm long stems. Cut tops from garlic bulbs.
Reduce oven to 180°C. Place onions and garlic in baking dish with pork. Roast about 1 hour or until pork is cooked through.
Transfer pork to heated plate, covered with foil, stand while making balsamic glaze. Drain juices from dish into large heatproof jug, skim fat from top. Serve pork with vegetables and glaze.
Balsamic glaze: Heat same baking dish on stove, add vinegar, simmer uncovered until syrupy and reduced to about 2 tablespoons. Whisk in stock, reserved pan juices with blended cornflour and the water. Stir until mixture boils and thickens slightly. Add butter, stir until melted. Strain glaze through a fine sieve.