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Greetings Food Friday patrons!

Onion Marmalade and Pork Roast ~ Serves 4, and hopefully some leftover!

One and a half pound pork loin roast or pork tenderloin

Half a head of cabbage

One and a half Tbs. fresh thyme

3/4 tsp. salt

black pepper to taste

3 garlic cloves, cut into slivers

2 Tbs. olive oil

Marmalade~

2 medium vidalia onions, thinly sliced

2 T.olive oil

1/4 cup sherry

1/4 cup dried cherries

1 medium apple, peeled and diced (I like a crisp one like granny smith).

Thinly slice cabbage. Place in salted boiling water for 2 minutes, drain then set aside.

 Heat oven to 425 F. Rub the pork loin with oil , thyme, rosemary, salt & pepper. Slit the pork loin in several places  and insert the garlic slivers. Place in the oven, Reduce the heat to 375 F. Cook for about   1 3/4 hours. The internal temperature should be 150 F. Remove from oven, tent foil over roast and let rest for 15-20 minutes(!)

For the marmalade~

Saute onion in olive oil until soft. Add vinegar, sherry, cherries, and apples, cook until fruit is soft. Add chicken stock if necessary to obtain desired consistency.

Arrange cabbage on plate, then slices of pork,  and top with marmalade. Garnish with fresh thyme.