The Redhead's Pork Roast

1 4-5 lb pork roast...or be good with pork loin too

2 to 3 tablespoons Canola oil

Montreal steak seasoning
1 sweet yellow onion
4 cloves garlic
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 cup chicken stock
1 cup beef stock
1 sprig fresh rosemary
3-4 good squeezes chinese chili sauce ( less if you don't like a lot of heat) or whatever your favorite source of heat is...jalapenos, chiptoles, whatever...
salt and pepper to taste
Preheat oven to 350 degrees
On stove top..heat frying pan to medium high and add 2 tablespoons canola oil...
Roll your pork roast or loin in montreal steak seasoning...about 2 to 3 tablespoons...I rub it on all sides of the meat.. Place in hot pan and sear all sides

Meanwhile chop up one sweet onion and 4 cloves of garlic...After meat is seared, place the roast in your baking pan. I put mine in a Pampered chef stone baker. Add the onions and garlic to the drippings in the frying pan and cook until translucent..about 2 minutes... and then add the brown sugar and balsamic vinegar. Stir and add the stock, the rosemary, and the chili sauce. Let it simmer for 10 minutes until it starts to thicken....Pour over the roast in your baker, cover and cook for 2 hours at 350 degrees. When it is done..Place the roast on a serving plate and let sit for 5-7 minutes or so so it rests before you cut it. I served it with loaded mashed potatoes and green beans...I whisked 2 to 3 tablespoons of flour into 1/2 cup of beef stock and added it to the hot mixture in the baking pan and made a gravy...pulling out the rosemary sprig first...Drizzle sparingly though..this is very rich! I am so proud of this recipe...Enjoy!

With love from the Redhead's kitchen