Pork Roast with Red Onion Marmalade

In reviewing recipes and classes we have taught over the past 15 years, we came across a class from 2013 on how to cook different types of roasts. Today's Weekend Recipe is from our lesson on how to cook a delicious roast of pork. From my years working with Ontario Pork, I came to appreciate the value of the pork rib roast - it's always tender and juicy. The sweet and tart combination of the red onion makes a perfect counterpoint to this cut’s full rich flavour.

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Ingredients...

• 1 pork rib roast, boneless, about 3 lbs
• 2 tbsp chopped fresh thyme
• 2 strips of lemon zest, about 1-inch long
• 2 tbsp olive oil
• 1 tbsp chopped fresh garlic
• 1 tsp EACH salt and freshly ground black pepper
• Red Onion Marmalade:
• 1 tbsp olive oil
• 2 red onions, finely sliced
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• ½ tsp EACH salt and freshly ground black pepper

Method...

1. Preheat oven to 325°F.  In a food mill or mortar and pestle, combine thyme, lemon zest, olive oil, garlic, salt and pepper; mix until a paste is formed.
2. With a sharp knife, make cross hatch slashes over fat surface of pork.  Rub paste vigorously into the incisions.
3. Place roast in a baking dish or roasting pan and cook for about 1 hour or until internal cooked temperature reaches 155°F.  Remove roast, tent with foil and allow meat to rest for about 15 minutes.  Slice pork roast and serve with Red Onion Marmalade.
4. Red Onion Marmalade:  In a large skillet, heat oil over medium-high heat.  Add sliced onions and cook, stirring occasionally, for about 15 minutes or until onions have a nice brown colour.
5. Reduce heat to medium-low and add vinegar and sugar.  Cook, stirring often for 10 minutes or until all the liquid has evaporated and the onions have a “jammy” consistency.  Marmalade can be cooled, covered and refrigerated for up to 1 week.

Serves 6

RELISH ROASTING TIPS

Many people are afraid of roasting a large cut of meat. However, we find they are most successful if remembering a few simple tips:

• Take the pork out of the fridge at least an hour before cooking to ensure it cooks evenly.
• Do not guess. A meat thermometer should read 155°F (68°C) for juicy, slightly meat with a hint of pink colour. 
• Allow the roast to rest for 20–30 minutes, uncovered, to prevent the juices from escaping.

YOU MIGHT LIKE THESE TOOLS TO MAKE THIS RECIPE

• Le Creuset Cast Iron Roasting Pan OR Hestan Provisions Classic Roaster
• Roasting rack
• Escali Oven-Safe Meat Thermometer