Ingredients 2 lb (1 kg) Halenda's PORK LOIN, centre roast, boneless 2 Tbsp smokey mesquite seasoning, or your favourite commercial rub 2 Tbsp (25 mL) olive oil  2 medium onions, finely sliced 2 Tbsp (25 mL) balsamic vinegar 3 Tbsp (45 mL) dark brown sugar 1 focaccia loaf (crusty bread) Makes 10 Sandwiches

Directions

1. Pre-heat oven top 325°F (160°C). Place Pork loin and mesquite seasoning in a plastic bag and shake until no more seasoning adheres.
2.  Heat one Tablespoon oil in an oven-proof skillet. Brown on all sides, then roast for about 1-1/4 hours, or until internal temperature reaches 155°F (68°C). Allow to rest for 10 minutes.
3. Sweet and sour onions: Sauté sliced onions over high heat until lightly browned, about five minutes. Add vinegar and sugar. Continue cooking, stirring frequently, until liquid has reduced to a syrupy consistency.
4. Place sliced Pork on slices of focaccia bread and top with sweet and sour onions.
5.  Serve warm or at room temperature, with mustard of choice.

• Pork Loin Roasts