Roast Pork with Spices

Ingredients

2 Tbsp	Olive oil
2	Onions, large, sliced
2 Tbsp	Butter
3 Tbsp	Brown sugar
3 Tbsp	Dijon mustard
3 Tbsp	White wine vinegar
3 Tbsp	Brandy
1 ½ kgs	Pork scotch fillet roast (Main)
3 cloves	Garlic, slivered
½ tsp	Freshly ground black pepper
½ tsp	Ground cloves
½ tsp	Ground cinnamon

Directions

1. Preheat the oven to 170degC. Heat the oil and butter in a frying pan and cook the onions, until softened. Place the onions on the base of a shallow roasting pan.
2. Combine the sugar, mustard, vinegar and brandy and pour over the onions. With the point of a sharp knife, cut deep slits in the pork. Insert the garlic slivers. Combine the cloves, cinnamon and pepper and rub over the pork.
3. Place the pork on the onions. Roast the pork for about 1 1/2 hours, basting often.
4. Remove to a warm platter and tent with foil. Rest for about 15 minutes.
5. Meanwhile, heat the onions and juices in a saucepan, skimming off any excess fat. Add a little hot water, if preferred. Serve the sauce with the pork.