Pork Roast with Balsamic glazed onions

Took the dog to his usual Saturday fun today. Competition Training and Small dog play. He always loves the day.

He's the rock star of DogTrain, where he prances around and makes everyone smile.

Almost finished the Christmas shopping, but JC Penney didn't have in store what they displayed online. Tomorrow, I hope to get that all done.

For supper tonight, I made a roast pork with blasamic glazed onions.

Roast Pork

2.5 pound pork loin
cajun spice rub
fresh thyme
olive oil

Rub the pork loin in the cajun spice blend. Heat up the olive oil medium high in an oven proof pan on stove. Brown off the loin on four sides, about 2 minutes per side. If the roast is tied, tuck the thyme under the twine, otherwise lay on top of the roast.

Put in a 375F oven for 1:15 or until internal temperature reaches 160F.

Pull the roast out and let it stand for 15 minutes.

Slice thinly and serve.

Blasamic Glazed Onions

3 medium onions
vegetable oil
2 Tablespoons butter
1 tablespoon sugar
2 Tablespoons balsamic vinegar

Slice onions thinly. Toss with vegetable oil.

Put in 375F oven for 30 minutes. (or put in the pan with the pork roast when there's 30 minutes left).

melt butter in saute pan over medium high heat, add sugar and stir until sugar is melting. Pour in balsamic vinegar and let everything dissolve together. Pull off heat and toss with onions.

Serve over roast.

Yum!