The Joy of Pork - Put Pork on Your Fork!

<strong>The</strong> sweet and tart combination <strong>of</strong> the red onion marmalade makes a perfect counterpoint
to this cut’s full rich flavour.
1 <strong>Pork</strong> rib roast, boneless, 1
about 3 lb | 1.5 kg
2 tbsp chopped fresh thyme 25 mL
2 1”| 2.5 cm strips <strong>of</strong> lemon zest 2
2 tbsp olive oil 25 mL
1 tbsp chopped garlic 15 mL
1 tsp each: salt and ground 5 mL
black pepper
Red Onion Marmalade
Makes 1½ cups | 375 mL
1 tbsp olive oil 15 mL
2 red onions 2
( about 1lb | 500g ) finely sliced
2 tbsp balsamic vinegar 25 mL
2 tbsp brown sugar 25 mL
½ tsp each: salt and ground 2 mL
black pepper
[ R i b R o a s t ]
with Red Onion Marmalade
1. Pre-heat oven to 325°F (160°C). Process thyme, lemon zest, olive oil, garlic,
and 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 <strong>of</strong> <strong>Pork</strong>. Rub paste
vigorously into the incisions.
2. Place <strong>Pork</strong> on a baking tray or dish and roast for about 1 hour, or until the
internal temperature has reached 155°F (68°C).
Remove <strong>Pork</strong> roast and tent with foil; allow to rest for about 15 minutes.
Slice <strong>Pork</strong> roast, and serve topped with Red Onion Marmalade.
Red Onion Marmalade
1. Heat olive 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.
2. Reduce heat to medium-low and add vinegar and sugar. Cook, stirring
<strong>of</strong>ten, 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. In a hurry? Double the Red Onion Marmalade recipe
and freeze half for your next <strong>Pork</strong> roast.
T i p | This recipe can be used with equal success for all loin roasts, and the Red Onion Marmalade makes a great
accompaniment for most <strong>Pork</strong> dishes.
serves 6
r 16