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
