1 2 to 3 pound boneless pork loin roast
2 tablespoons olive oil
1 large onion halved and sliced
1 cup white wine
3 tablespoons red pepper jelly
chopped sage leaves
salt and pepper to taste
Heat olive oil in braising pan or iron skillet. Season pork roast with salt and pepper. Add roast and sliced onions to skillet and brown roast on both sides while tossing onions. Add white wine, stir to deglaze pan. Add red pepper jelly to pan. Spread one of the tablespoons over the top of the roast. Sprinkle sage leaves into pan. Cover pan and put in a 350 degree oven. Bake until roast is just cooked through, about 45 minutes. Remove from oven. Let rest for 10 minutes. Slice and serve.