Posted at http://mynew30.blogspot.com
1 (4 to 4.5 pound) boneless pork loin
2 to 3 cloves of garlic, slivered
2 tablespoons of olive oil
2 tablespoons of Land O'Lakes unsalted butter
1 medium onion, halved and sliced
2 cups of Rachael Ray Chicken Stock in a Box
2 tablespoons of mango jam
1 tablespoon hot pepper jelly
1/2 stick of Land O'Lakes unsalted butter, softened to room temp
2 tablespoon of Dijon mustard
1 teaspoon of dried thyme
20 turns of the pepper grinder
Preheat oven to 350 degrees. Cut deep slits into the pork, inserting the slivers of garlic. Set aside.
Heat the oil and butter together in a large skillet over medium heat and add the onion. Cook until the onion just begins to caramelize.
While the onions are cooking, heat the chicken stock, jam and pepper jelly in a small saucepan until melted and well incorporated.
In a small bowl, stir together the 1/2 stick of butter with the mustard, thyme, and pepper and smear all over the pork.
Transfer onions to the bottom of a roasting pan. Place the roast on top of the onions. Pour the chicken stock mixture over the onions.
Roast at 350 degrees, about 20 minutes per pound, about 1-1/2 hours, or until an instant read thermometer registers at 160 degrees. Lightly tent roast with aluminum foil and allow to rest for about 15 minutes before slicing.
While the roast is resting, use a slotted spoon to remove the onion to a skillet. If necessary, drain the sauce into a gravy separator. Add the defatted sauce to the onions and bring to a boil; reduce to medium and cook until reduced about half.
Slice pork and serve with some of the onion and a drizzle of the reduced pan sauce.
