1 pork loin, bone in (about 2.5 pounds, 5 bones)
2 onion, sliced
2 tablespoons good olive oil
5 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
1 teaspoon ancho chili powder
1 1/2 cup good red wine
1/2 cup chicken broth
1 teaspoon sugar
Freshly ground black pepper
Preheat oven to 400° F / 200° C.
In a roasting pan, place the pork bone side down. Liberally season with kosher salt and freshly ground black pepper, drizzle 2 tablespoons olive oil, rub 1 teaspoon ancho chili powder, minced garlic and rosemary on top of the pork.
Roast in convection oven for 35 minutes or 45 minutes in a regular oven, until the internal temperature reaches 140° F / 60° C. Remove from oven and let stand, covered with aluminum foil for 15 minutes.
While pork loin is roasting in the oven. In a saute pan, heat 1 tablespoon olive oil over medium-high heat, caramelize sliced onions with 1 teaspoon sugar, salt & pepper until soft and golden brown. Deglaze pan with 1/2 cup red wine and 1/2 cup chicken broth. Bring to a boil then lower the heat to a simmer, until the liquid is almost gone. Repeat with a second 1/2 cup red wine, reduce for about 5 to 10 minutes. Add the last 1/2 cup red wine, reduce sauce to half and slightly thickened. Season with salt & pepper. Remove from heat and set aside.
Remove the bone from the roast pork loin. Slice roast pork, arrange on platter and serve with the warm onion reduction.
“Our market” at 328 Jianguo lu near Taiyuan lu. 嘉善菜场, 建国西路328号近太原路。We find the produce at this market fresher and better than most larger Chinese supermarkets in the area like Tesco and Carrefour.