Pork Loin with Red Onion Marmalade

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

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