Herbed Pork Loin with Sweet Onion Marmellata

I’ve been so lucky to meet some wonderful people throughout my life.  Gram is one of them.  From the day I met her, she has always smiled at me, hugged me, and been entirely warm and welcoming.  

When it came time to purchase this new townhouse, she was a gigantic help.  Gram has considerable amounts of real estate knowledge and knows a whole bunch of good people.  She was more than happy to pass that knowledge, expertise, and contact list on to me.  

I told you.  I’m one lucky lady.  

So when the townhouse was finally set up and I was ready for my first non-pizza-from-a-box dinner guest, Gram was the logical choice.  I was so pleased to have her over and even more excited when she loved the townhouse.  She kept talking about how cute it was.  I think that’s a good sign!

This dinner looks quite complicated, but it couldn’t be easier.  The only trick would be timing your pork loin.  I’ve made notes here based on two smaller pork loins.  If you choose to use one large piece of meat, please be sure to increase your cooking time considerably. 

Herbed Pork Loin with Sweet Onion Marmellata 

pork loin an “Apple a Day” original

marmellata from Giada DeLaurentiis, Giada’s Kitchen

printer-friendly recipe

Ingredients:

For the pork loin:

1 TBSP chopped fresh rosemary

1 TBSP chopped fresh thyme

1/4 c. chopped parsley

2 cloves garlic, minced

1 tsp. kosher salt

1 tsp. freshly-ground black pepper

2 (1 1/2-2 lb.) pork tenderloins

1/4 c. olive oil

For the onion marmellata:

1/4 c. olive oil

4 large onions, thinly sliced (about 3 lbs.)

1/4 c. orange marmalade

1 TBSP chopped fresh rosemary

1 TBSP chopped fresh thyme

1 tsp. kosher salt

1 tsp. freshly-ground black pepper

2 TBSP balsamic vinegar

1 tsp. sugar, if desired (I omitted)

Directions:

1.  Prepare the pork loin by mixing all herbs and spices in a small bowl.  Rub mixture on outside of pork loins and wrap both tightly in plastic wrap.  Place in refrigerator for at least two hours and up to overnight.

2.  For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about two minutes. 

3.  Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for two hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

4.  While the marmellata is cooking, preheat oven to 350 degrees.  Remove pork from refrigerator while oven is preheating.

5.  Once oven has reached the proper temperature, drizzle bottom of a roasting pan with olive oil.  Place pork loins in pan and roll until coated in oil.  Place in oven and bake for 40-45 minutes.  Check internal temperature.  Continue cooking, checking every ten minutes, until internal temperature reaches 165 degrees Farenheit.

6.  Once meat is cooked properly, remove from oven and place on a cutting board to rest for ten minutes.  

7.  To serve, slice pork loins into 1 1/2-inch thick medallions and place on a platter.  Serve marmellata in a gravy boat or individual sauce dishes.

one year ago: summer salad of strawberries, goat cheese, and walnuts and honey-balsamic vinaigrette

two years ago: chicken with mango barbecue sauce