- Cook Time
- Prep Time
- 2 pounds boneless pork loin roast, tied
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 lemon, thinly sliced crosswise and seeded
- 1 red onion, thinly sliced
- 1/2 teaspoon sugar
- 1/2 cup apple juice
- 1/4 cup raisins
- 1 green apple, cored and cut into 1-inch cubes
- 1 teaspoon sherry vinegar
Preheat the oven to 425 degrees . Place the pork on one side of a large baking dish, rub with 1 tablespoon olive oil and season with salt and pepper. On the other side of the dish, combine the lemon, onion, 1 tablespoon olive oil and the sugar; season with salt and pepper and arrange in an even layer. Roast until the pork registers 150 degrees on an instant-read thermometer and the lemon slices are browned around the edges, about 30 minutes. Tent the pork with foil and let rest.
Transfer the lemon mixture to a work surface and chop. In a medium glass bowl, combine the apple juice and raisins; microwave on high power for 1 minute. Stir in the lemon mixture, apple, vinegar and the remaining 1 tablespoon olive oil and season with salt and pepper. Thinly slice the pork and serve with the relish.