3 lb (1.5 kg)
Canadian Pork Rib Roast, boneless,
2 Tbsp (25 ml) chopped fresh thyme
2 1"/2.5 cm strips lemon zest
2 Tbsp (25 ml) canola oil
1 Tbsp (15 ml) chopped garlic
1 tsp (5 ml) EACH salt and ground black pepper
1 Tbsp (15 ml) canola oil
2 red onions, finely sliced
2 Tbsp (25 ml) balsamic vinegar
2 Tbsp (25 ml)
1/2 tsp (2 ml) EACH salt and ground black pepper
Process thyme, lemon zest, 2 Tbsp/25 mL canola oil, garlic, and 1 tsp/5 mL EACH salt and pepper to a paste in a spice mill or mortar and pestle. With a sharp knife, make cross hatch slashes over fat surface of pork. Rub paste vigourously into the incisions. Place pork on a baking tray or dish and roast at 325ºF (160ºC) for about 1 hour, or until the internal temperature registers 155-160°F (68-71°C). Meanwhile, heat 1 Tbsp/15 mL oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, for about 15 minutes, or until onions have a nice brown colour. Reduce heat to medium-low and add vinegar and sugar and 1/2 tsp/2 mL EACH salt and pepper.. Cook, stirring often, for 10 minutes or until all liquid has evaporated and the onions have a “jammy” consistency.(Marmalade can be cooled, covered and refrigerated for up to 1 week.) Remove pork roast from oven; cover loosely and let rest for about 10 minutes. Slice pork roast, and serve topped with Red Onion Marmalade.
*Tip: This recipe can be used with equal success for all loin roasts, and the Red Onion Marmalade makes a great accompaniment for most pork dishes.
*In a hurry? Double the Red Onion Marmalade recipe and freeze half for your next pork roast.