Rib Roast with Red Onion Marmalade

Posted on by admin-F0RS3
VN:F [1.9.20_1166]
Rating: 0.0/5 (0 votes cast)


Dinner

20 minutes

1 hour, 15 minutes

6

    • 3 lb
      1.5 kg
      Canadian Pork Rib Roast, boneless,
    • 2 Tbsp
      25 mL
      chopped fresh thyme
    • 2
      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
      2
      red onions, finely sliced
    • 2 Tbsp
      25 mL
      balsamic vinegar
    • 2 Tbsp
      25 mL
      brown sugar
    • 1/2 tsp
      2 mL
      EACH salt and ground black pepper

Directions

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.


Bookmark this recipe.

Leave a Reply