Loin of pork with blueberry and red onion marmalade

This is such a lovely combination of flavours and goes really well the a good pile of garlicky, creamy dauphinoise potatoes.  I used to think pork was quite gross actually but after living with Steve for 6 years(he adores the stuff!) i kinda had to get used to it! I like pork loin too because its lovely and lean which allows you to pile on the really indulgent dauphinoise! I will post the potato recipe soon....

Oven 200c/gas 6.....Serves 4....
What you need........
Good quality pork loin, about 800grams, i have the fat removed but if you want you can leave it on, salt it loads and have nice crackling...up to you
Sea salt
For the marmalade...
4 red onions, halved and sliced thinly
3 tablespoons of olive oil
1 tablespoon of cumin seeds
1 tablespoon of paprika
1 teaspoon of chilli flakes


4 tablespoons of sugar
3 tablespoons of balsamic vinegar
250ml of red wine
3 tablespoons of good quality blueberry jam
What you do......
First of all make the marmalade. You can always double this recipe and eat it cold with cheese, its lush!
Heat the oil in a heavy bottomed small pan over a medium heat and add the cumin seeds and chilli flakes.
Cook gently for 5 mins to release the lovely flavours then add the paprika.
Mix well and put the onions in the pan,
Cook for about 20 minutes, stirring frequently, until the onions are all caramelised and soft and see through. You may need to add a little wine during this time if the onions start to stick.
Add the sugar, vinegar, wine, jam, and mix well.
Carry on cooking until the everything is reduced and the onions are completely cooked. You will need to add a few tablespoons of water during this stage, about 3 or 4 tablespoons.
Taste and season with salt, no pepper.
Turn off the heat and next cook the pork.
Preheat the oven!
Place the lovely loin into a nice big oven dish and salt it well, all over the top.
Put into the hot oven on the centre shelf and cook for about 25 minutes until the middle of the loin is just pink and juicy.
Loosely cover with foil and leave to stand for 5 minutes to rest while you gently warm the marmalade through.
To serve, slice the pork into inch thick slices and arrange on the plate with a ruddy great dollop of sticky marmalade on the top! Yum yum piggy heaven :-)