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1
Preheat oven to 350 degrees F.
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2
For the pork: Rinse pork loin to remove residue and pat dry with paper towels.
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3
Season with salt, pepper, and garlic powder.
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4
Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid.
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5
Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat.
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6
Cover the pan and transfer to the oven.
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7
Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer.
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8
Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown.
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9
Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice.
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10
For the marmalade: While the pork is in the oven, make the marmalade.
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11
Heat grapeseed oil over medium heat in a small skillet.
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12
Add onion and reduce heat to low.
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13
Allow to slowly caramelize, about 30 to 40 minutes.
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14
Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken.
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15
Add additional oil before serving if the marmalade looks too pasty.
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16
Serve marmalade over sliced pork.
