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You will need:
3 Tbsp & 2 Tbsp Spirits & Spice Italian Herb Medley Extra Virgin Olive Oil
1 lb. small boiling onions or Pearl Onions
1 center cut Pork Loin (2.5 to 3 lbs.)
2 tsp. Spirits & Spice Smoked Rosemary Salt
1 tsp. Spirits & Spice Garlic Pepper
1 cup dry white wine
2 Tbsp. Spirits & Spice Vidalia Onion Balsamic
2 tsp. Spirits & Spice Herbes de Provence
1 tsp. corn starch mixed with 1 Tbsp warm water
Preheat your oven to 425-degree Fahrenheit. Position your baking rack in the bottom 1/3rd of your oven. Place 3 Tbsp of the Spirits & Spice Italian Herb Medley Extra Virgin Olive Oilin the bottom of a heavy roasting pan and tip the pan so that the oil coast the bottom of the pan. Trim the bottoms off the onions and peel. In a large saucepan heat salted water to a boil and then add the onions. Boil for 2 minutes then remove from the boiling water and set aside. Rub the pork loin with the remaining 2 Tbsp. of the Spirits & Spice Italian Herb Medley Extra Virgin Olive Oil. Season the Pork Loin with the Smoked Rosemary Salt and the Garlic Pepper. Place the Pork Loin in the heavy roasting pan, fat side up (without using a rack). Add ½ cup of the dry wine and place the par-boiled onions around the pork loin. Roast for 50 to 70 minutes or until the center is between 160 degrees and 165 degrees Fahrenheit. Baste with additional wine and pan juices during roasting. Remove from oven and place the pork loin and onions in separate dishes and cover. Put the pan juices in a saucepan, add the Vidalia Onion Balsamic and Herbs de Provence to the pan juices. In a small bowl, mix the corn starch and water. Then place the corn starch water mixture in with the pan juices. Heat over medium heat until well combined and a saucy thickness. Taste and season with the Smoked Rosemary Salt and Garlic Pepper to taste. Slice the pork loin and serve with the onions and the pan juices sauce.
From the kitchen of Kim Weiss – owner of Spirits & Spice
