Serves 8

INGREDIENTS

For the pork loin

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth

For the cherry onion sauce

1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper

DIRECTIONS

For the pork loin

Preheat oven to 375°F.

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.

In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.

Serve pork loin with the cherry onion sage sauce on top.