Roasted loin of pork and caramelized lemons

Friday night I pick up the phone Was one of my husband’s aunt – Yes he have a lot of aunts- She tell us that a product fair is in a square in our neighborhood I love this events and at evening, we went. It was fun, with Caribbean live, shows, Lyric music, and typical country music. Lots of producers selling their goods , cheese, salami, wines and olive oil from Mendoza .Chocolates and candies from Bariloche in the south of the country , deep fry empanadas from Salta and tons of dulce de leche . After this all inspiration I decide to roast a loin of pork that I had in the freezer I use lime and lemon to season and garnish that was quickly caramelized in a skillet with butter and sugar I finally use my French gray salt de Guerande , that was kindly offer to me by Bia on last Christmas , in fact was a kind of exchange I send to her dulce de leche and another little things and she send me back this salt and another delicious stuffs, as Herbs from Provence that remarkably I can’t found here . Roasted loin of pork and caramelized lemons Ingredients

• 1 loin of pork (medium size)
• Some springs oregano
• 2 white onions, finely sliced
• 2 table spoons extra virgin olive oil
• 1 ½ teaspoon grey salt or sea salt
• Juice of one lemon and one lime
• Mix 1 Tablespoon dries garlic, thyme, paprika, parsley, bay leaf
• Ground black pepper

Method Line a roasting pan with foil. Mix all ingredients in bowl. Rub mixture all over pork. Leave to the fridge for a couple of hours Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast, about 25 minutes longer. Remove from oven; let stand 10 minutes. Garnish with caramelized lemons, and serve with noisette potatoes and garnish with spring oregano if desires.