Sherried pork loin with onion blossoms - recipe - Sunset's Kitchen Cabinet - Column

Sunset, April, 1994 by Mickey Strang

1/3 cup dry sherry

2 tablespoons orange marmalade

2 teaspoons grated orange peel

1/2 teaspoon white pepper

2 cloves garlic, pressed or minced

1 pork loin (3 1/2 lb.), fat trimmed and bones cracked

6 small (about 6 oz. each) onions

Salt

Orange wedges

Mix sherry, marmalade, orange peel, pepper, and garlic; rub 1/2 the mixture all over pork. Peel onions,leaving root ends attached. Starting at stem end, cut each onion into eighths to within 1 inch of root end. Set pork, fat side up, an onions, cut sides up, in a 10- by 15-inch roasting pan. Spoon remaining sherry mixture into cuts in onions.

Roast in a 375 |degrees~ oven until a thermometer inserted in center of the thickest part of pork reaches 155 |degrees~, 1 to 1/4 hours. Transfer to platter. Add salt to taste; squeeze orange wedges over onions and carved meat. Serves 6.

Per serving: 389 cal. (32 percent from fat); 43 g protein; 14 g fat (5.1 g sat.); 21 g carbo.; 85 mg sodium; 116 mg chol.