You will need:
4 pork loin slices (about 1-inch thick)
Chopped fresh oregano
1 medium onion, finely chopped
1 tablespoon Wesson Oil
4 large vine-ripened tomatoes, peeled and finely chopped
2 garlic cloves, minced
3 tablespoons minced fresh basil
1/2 teaspoon salt
1 scant teaspoon fennel seeds
1/4 teaspoon black pepper
Rub pork loin on both sides with black pepper and oregano to taste. Allow to marinate for at least 2 hours in the refrigerator. Meanwhile, preheat oven to 400 degrees. Saute onion in hot oil in a Dutch oven over medium-high heat until tender. Remove from heat and stir in remaining ingredients. Bake covered for one hour or until thick and bubbly, stirring occasionally.
Yield: 1-1/2 cups Marmalade
Grill pork loin and serve with tomato marmalade.