2 teaspoons (10 ml) paprika

1/2 teaspoon (2.5 ml) celery seed

1/2 teaspoon (2.5 ml) dried oregano

1/2 teaspoon (2.5 ml) onion salt

1/2 teaspoon (2.5 ml) salt

1/4 teaspoon (1 ml) Cayenne pepper

1 pork loin, about 3 lbs (1.4 kg)

3 large onions, peeled and halved

2 tablespoons (30 ml) olive oil

With the rack in the middle position, preheat the oven to 180 °C (350 °F). In a bowl, combine spices, salt and Cayenne pepper. Coat roast with spice mixture.

In a large ovenproof skillet, brown the onions in the oil. Season with salt and pepper. Place the meat in a roasting pan and roast for about 1 hour or until a thermometer inserted in the centre of the roast reads 135 °F (57 °C). Transfer the roast to a platter, cover with aluminium foil and let rest until the thermometer reads 145 °F (63 °C). Keep the onions warm.

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