Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Rib Roast with Red Onion MarmaladeMay 2, 2011
1 hour, 15 minutes
- 3 lb1.5 kgCanadian Pork Rib Roast, boneless,
- 2 Tbsp25 mLchopped fresh thyme
- 221"/2.5 cm strips lemon zest
- 2 Tbsp25 mLcanola oil
- 1 Tbsp15 mLchopped garlic
- 1 tsp5 mLEACH salt and ground black pepper
- 1 Tbsp15 mLcanola oil
- 22red onions, finely sliced
- 2 Tbsp25 mLbalsamic vinegar
- 2 Tbsp25 mLbrown sugar
- 1/2 tsp2 mLEACH 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.