Shelly's Recipe

MINTED PORT LOIN

Category: Roasts/Tenderloins - Pork

3 medium sweet onions, chopped
3 garlic cloves, minced
1 tbsp olive oil
1/2 cup tightly packed fresh mint, chopped
1/2 cup orange juice
2 1/2 tsp salt and pepper, divided
1 (4 lb) boneless pork loin roast
1/2 medium-size sweet onion, minced
1 tbsp olive oil
Garnish: orange slices and fresh rosemary and mint

Saute chopped onion and garlic in 1 tbsp hot oil in a large skillet for 8 minutes. Stir in mint, orange juice, 1/2 tsp salt and pepper; cook, stirring often, 5 minutes or until orange juice evaporates.

Butterfly roast by making a lengthwise and horizontal cut down center of roast, cutting to within 1/2 inch thickness, using a meat mallet or rolling pin.

Spread onion filling over roast, leaving a 1 inch margin around edges. Roll up roast; tie at 1 inch intervals with string.

Combine remaining salt and pepper, rosemary, minced onion and 1 tbsp oil. Spread over roast. Place on a rack in a roasting pan. Bake, uncovered, at 450 for 15 minutes. Reduce to 350 and bake for 1 hour and 15 minutes or until meat thermometer inserted into thickest portion registers 160. Remove string. Let stand 10 minutes before slice. Garnish. Serves 8-10