Sweet and Sour Pork

Sweet and Sour Pork 
adapted from the Italian American Cookbook

Marinade
 Juice of one lemon
6 tbl extra virgin olive oil
2 tsp coarsely ground black pepper
1 ½ tsp salt, preferably kosher
2 garlic cloves, crushed in a garlic press or minced

2 lbs boneless pork loin, cut into 8 slices, ½ inch thick
5 tbl olive oil
2 medium yellow onions, thinly sliced
1 tbl sugar
5 tbl red wine vinegar
Juice of 2 juice oranges
Juice of 1 lemon
2 tbl dried currants (optional)
1 tsp salt, preferably kosher
½ tsp freshly ground black pepper
5 Tbl chicken broth or water
2 tbl unsalted butter

Prepare the marinade: In a large bowl, combine the lemon juice, olive oil, pepper, salt, and garlic.  Mix well.  Add the pork slices to the marinade, and turn to coat them well.  Cover, and refrigerate for at least 4 hours, turning the pork slices every hour or two.

In a medium-size saucepan, heat 3 tbl of the olive oil over medium heat.  Add the onions and cook, stirring, until they are lightly browned, about 10 minutes.  Add the sugar and continue to cook until it caramelizes, 3 to 4 minutes.  Add the vinegar and cook for about 1 minute, to reduce it slightly.  Add the orange juice, lemon juice, currants, salt, and pepper.  Simmer until reduced by about half, 6 to 8 minutes.  Remove from heat.

Heat a saute pan that is large enough to hold all the pork slices without crowding them (or use 2 smaller pans) over medium-high heat.  Add the remaining 2 tbl olive oil and when it is very hot, add the pork slices and cook until slightly pink, 4 to 8 minutes.  Transfer to pork to a platter.

Add the chicken broth to the pan, scraping up the brown bits on the bottom.  Add this to the onion mixture, place it over low heat, and stir in the butter.  Serve the pork slices and sauce immediately.