Rosemary Apple Butter Pork Loin

serves 6

2 pounds pork loin roast
3 tablespoons lard
1 tablespoon dried rosemary, crushed
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 small yellow onion, peeled and chopped
2 tablespoons lard or butter
1/2 cup dry white wine
2 tablespoons Dijon mustard
1/2 teaspoon freshly-ground black pepper
1 cup apple butter, no sugar added

Preheat the oven to 350º F.

Mix the rosemary, salt and pepper together in a small bowl and rub over the surface of the pork; set aside.

Melt the 2 tablespoons of lard (or butter) in a small skillet over medium heat; add the onion and cook until golden brown, about 7 minutes. Increase the heat and add the wine; heat to boiling. Add the mustard, pepper and apple butter; stir well and remove from heat. Set aside.

Melt the 3 tablespoons lard in a large, heavy Dutch oven over high heat; sear the pork until golden brown on all sides, about 3 minutes per side. Remove from heat.

Smear 1/4 of the apple butter mixture over the pork loin roast; cover and place in the oven. Bake for 20 minutes; turn the roast and spoon another 1/4 of the apple butter mixture over the pork. Return to the oven. Repeat, basting the pork with 1/4 of the apple butter mixture, and bake for another 20 minutes or until the pork has reached an internal temperature of 140 degrees.

Remove the pork loin roast from the oven and allow to rest for 10 minutes before slicing. Warm the remaining apple butter mixture; spoon over the sliced pork and serve.

Nutrition (per serving): 436 calories, 30g total fat, 105.4mg cholesterol, 453.7mg sodium, 603.9mg potassium, 6.2g carbohydrates, <1g fiber, 4.3g sugar, 30.3g protein.