Pork loin with onion-orange sauce

Pork loin with onion-orange sauce
makes 4-6 servings

3 lb pork loin roast
½ cup orange juice
¼ cup lemon juice
1 onion thinly sliced
¼ cup oil
½ tsp cracked black pepper
½ tsp coriander
1-cup butter
2 tsp sugar or honey
1 tbsp olive oil
½ cup cooking white wine
2 oranges thinly sliced
1 ½ tbsp corn starch
1 tbsp water



combine orange jucie, lemon juice, ¼ cup oil, ¼ tsp cracked black pepper and coriander. Pour over roast and allow to marinate for at least 1 hr. Turning every 15 minutes. Saute and glaze onion by slowly cooking in a shallow fry pan with butter and sugar or honey until onions turn a rich brown or caramel color.
In a pot brown roast using the olive oil over high heat. Brown all sides. Transfer roast to a roasting pan and add ½ of the saute onions to the top of the roast. Pour marinate and cooking wine on top of roast, cover and bake for 2 hrs in a 325 degree oven.
Remove meat to a serving platter. Remove excess fat from roasting pan.
Dissolve the corn starch in the water and add to the juice from the bottom of roasting pan and stir until thickend.
Pour sauce over roast.arrange orange slices and remaining sauted onion around serving platter for garnish