Pork Loin with Red Onion Marmalade
5 pound – pork loin
1/2 cup – whole grain mustard
2 tablespoon – dry leaf oregano
2 tablespoon – dry leaf basil
2 tablespoon – dry whole thyme
1/2 tablespoon – ground black pepper
1/2 tablespoon – salt
2 pound – red onion julienne
2 tablespoon – olive oil
1 cup – red wine
1 cup – red wine vinegar
1 cup – brown sugar packed
1 teaspoon – ground black pepper
1 – lemon zest (minced) and juice
Mix together dry herbs, salt and 1/2 tablespoon black pepper.
Coat pork loin liberally with mustard, then roll it in seasoning blend to form a crust.
Roast crusted pork loin in a 325-degree oven until done, about 1 hour.
Saute red onions over high heat five to 10 minutes until translucent and soft.
Deglaze with red wine and vinegar. Bring to a boil, and simmer until liquid is reduced by half.
Add remaining ingredients. Stir to dissolve sugar. Simmer an additional 10 minutes to blend flavors.
To serve, place three 2-ounce slices of pork fanned on a plate and spoon Red Onion Marmalade over top
Yields 6 servings