Grilled Pork Loin With Fresh Tomato Marmalade
You will need:
- 4 pork loin slices (about 1-inch thick)
- Black pepper
- Chopped fresh oregano
- 1 medium onion, finely chopped
- 1 tablespoon Wesson Oil
- 4 large vine-ripened tomatoes, peeled and finely chopped
- 2 garlic cloves, minced
- 3 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1 scant teaspoon fennel seeds
- 1/4 teaspoon black pepper
Rub pork loin on both sides with black pepper and oregano to taste. Allow to marinate for at least 2 hours in the refrigerator. Meanwhile, preheat oven to 400 degrees. Saute onion in hot oil in a Dutch oven over medium-high heat until tender. Remove from heat and stir in remaining ingredients. Bake covered for one hour or until thick and bubbly, stirring occasionally.
Yield: 1-1/2 cups Marmalade
Pair with Baco Noir from Savannah Oaks Winery
Grill pork loin and serve with tomato marmalade.
Serving Suggestion: Add cooked fresh sweet corn, Strickland’s salad mix with O’Charley’s Golden Italian dressing. Make homemade croutons using Earthgrains bread. For dessert, serve slices of toasted Miss Daisy’s Angel Food cake, topped with fresh sliced peaches and Mayfield ice cream.