Pork Loin Roast with Baby Onions and Honey Mustard Glaze

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Brine
1/4 (60ml) cup	coarse salt
1/4 (60ml)	brown sugar
1 ltr cold tap water Mix all ingredients together to dissolve
1 kg	pork loin roast, skin removed and rolled string
	Olive oil
Rosemary and olive seasoning
500 gm	pickling onions
200 ml	honey and mustard cost and cook sauce

Pour the brine mixture into a ziplock bag and add the pork.
Leave to stand at room temperature for min 1 hour, max 6 hours.
Remove the meat from the brine and dry it off.

Warm a heavy based sauce pan until very hot.
Add oil and meat and brown on all sides.
Remove the meat and season sparingly with rosemary and olive seasoning.

Add the onions and shake vigorously to brown.
Remove from pan and season.

Add the honey mustard to the pan.
Return the meat the pan and turn it around in the sauce.
Add the onions and shake to coat.

Place the meat and onions in a casserole dish and cook uncovered at 170' for about an hour.
Leave to stand for 15 minutes before serving.

Recipe uploaded with Shop'NCook for iPhone.

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