Minted Pork Loin

• 3 medium-size sweet onions, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup tightly packed fresh mint, chopped
• 1/2 cup orange juice
• 2 1/2 teaspoons salt, divided
• 2 1/2 teaspoons freshly ground pepper, divided
• 1 (4-pound) boneless pork loin roast
• 1 tablespoon minced fresh rosemary
• 1/2 medium-size sweet onion, minced
• 1 tablespoon olive oil
• Garnishes: fresh rosemary, fresh mint, orange slices

1. Saute chopped onion and garlic in 1 tablespoon hot oil in a large skillet 8 minutes. Stir in mint, orange juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook, stirring often, 5 minutes or until orange juice evaporates.
2. Butterfly roast by making a lengthwise and horizontal cut down center of roast, cutting to within 1/2" of other side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2" thickness, using a meat mallet or rolling pin.
3. Spread onion filling over roast, leaving a 1" margin around edges. Roll up roast; tie at 1" intervals with string.
4. Combine remaining 2 teaspoons salt, 2 teaspoons pepper, rosemary, minced onion, and 1 tablespoon oil. Spread over roast. Place on a rack in a roasting pan.
5. Bake, uncovered, at 450u0b0 for 15 minutes. Reduce to 350u0b0; bake 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160u0b0.
6. Remove string. Let stand 10 minutes before slicing. Garnish, if desired.

sweet onions, garlic, olive oil, tightly packed fresh mint, orange juice, salt, freshly ground pepper, pork loin roast, fresh rosemary, sweet onion, olive oil, fresh rosemary

Taken from www.myrecipes.com/recipe/minted-pork-loin (may not work)