Minted Pork Loin

Ingredients

• 4 pound pork loin roast boneless
• 1 tablespoon rosemary fresh minced
• 3  garlic cloves minced
• 0.5 cup tightly mint fresh packed chopped
• 1 tablespoon olive oil 
• 0.5 cup orange juice 
• 2.5 teaspoons pepper divided freshly ground
• 1 slices garnishes: rosemary fresh
• 2.5 teaspoons salt divided
• 0.5 medium size onion sweet minced
• 3 medium size onions sweet chopped

Equipment

• frying pan
• oven
• plastic wrap
• roasting pan
• kitchen thermometer
• rolling pin
• meat tenderizer

Directions

1. Saut chopped onion and garlic in 1 tablespoon hot oil in a large skillet 8 minutes. Stir in mint, orange juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook, stirring often, 5 minutes or until orange juice evaporates.
2. Butterfly roast by making a lengthwise and horizontal cut down center of roast, cutting to within 1/2" of other side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2" thickness, using a meat mallet or rolling pin.
3. Spread onion filling over roast, leaving a 1" margin around edges.
4. Roll up roast; tie at 1" intervals with string.
5. Combine remaining 2 teaspoons salt, 2 teaspoons pepper, rosemary, minced onion, and 1 tablespoon oil.
6. Spread over roast.
7. Place on a rack in a roasting pan.
8. Bake, uncovered, at 450 for 15 minutes. Reduce to 350; bake 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 16
9. Remove string.
10. Let stand 10 minutes before slicing.
11. Garnish, if desired.