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Roasted Double Pork Loin with Caramelized Onions and Pinenuts

Ingredients: 1 Double Loin Pork Roast Tied
          (ask your butcher to cut and tie this roast for you at approx 5#)

8 Cloves of Fresh Garlic
4 Small Hot Peppers
8 Fresh Sage Leaves
1/4 cup Pomice Olive Oil (or your favorite cooking oil)
4 Large Yellow Onions
1/2 cup Toasted Pinenuts
2 cups Light Chicken Stock or Water
1 1/2 Tablespoons Salt
Fresh Ground Pepper
A few Rosemary and Thyme Sprigs (if available)
Preparation: Begin by making eight holes into the roast by inserting a one-inch wide knife blade. The holes should be about two-inches deep and evenly distributed around the sides of the roast. In each of the holes, stuff a sage leaf, half of a pepper and a clove of garlic. On the areas of the roast between the butchers string, lightly score the meat about a quarter of an inch deep making a checkerboard pattern (this will allow the fat to render out and the seasoning and onion flavor to get in). Then season with the salt and pepper.

In a preheated oven-proof skillet pour in the oil. When oil is hot, sear off the roast on all sides (be pantient and make sure the roast is nice and brown all around). While searing the roast, take one of the onions and cut into a large dice. Once the roast is completely seared, put the chopped onion in the open spaces around the roast and place in a preheated oven at 400 degrees. The roast will take approximately an hour to come to an internal temperature of 155 degrees (165 degrees for well-done).

While the is cooking, finely slice the remaining onions and over a medium heat in a heavy sauce pan, carmelize the onions using a 1/4 stick of unsalted butter. Remove the cooked roast to a platter and pour off the fat in the pan without losing the onions. After the fat is removed, deglaze the onions in the pan with two cups of dry white wine and reduce to syrup. Over the reduced wine and onions add the chicken stock and bring to a boil. Strain this liquid into the pan with the carmelized onions and reduce to a sauce-like consistency.
Serving: Slice and plate the pork loin. Spoon the carmelized onion sauce over the slices and top with toasted Pinenuts.
Suggestion: Recipes courtesy of Chef Kurt Fleishfresser