New Year's Formal Dinner Party

In food processor, place vinegar, chicken stock, mustard, and garlic. Pulse in to blend. With processor running, slowly add olive oil to incorporate. Add caramelized onions and pulse to mince onions and blend. If you prefer a thinner vinaigrette, add a little more oil and vinegar. Salt and pepper to taste. May be stored covered in refrigerator two to three weeks. Makes 7 cups of dressing.

Preheat oven to 350 degrees. In large sauté pan, melt butter and add onions, mushrooms, and garlic. Sauté until the mushroom begins to give up their water and it begins to evaporate. Add spinach and continue to sauté until the spinach is wilted but still bright green. Cool. Add the parmesan. May be done ahead.

Lay the pork loin on a work surface. With a sharp knife, make a lengthwise cut full length down the center of the loin, cutting about 2/3 way through. Press the loin apart and make two additional cut lengthwise down the middle of on either side of the first center cut, cutting about 2/3 way through the meat. This will assist in laying out the loin into a large rectangle. A meat pallet may be uses to continue to flatten and work the meat so it is thin enough to roll.

Spread cooled spinach mushroom mixture over loin, leaving at least 1 inch border on all sides. Roll loin up, beginning with the long side, like a jellyroll . Tie the roulade tightly at 2 inch internals with kitchen twine.

Place pork roulade in a roasting pan and cover with foil. Roast for 45 minutes. Remove foil and glaze the pork with all the marmalade. Return to the oven and continue to roast for 15 - 30 minutes depending on how done you prefer your pork to be. I prefer an instant read thermometer reading of 150 degrees. Remove pork from oven and let it stand 10 -15 minutes, tented with foil before carving.

Serving Suggestions: I like to serve this meal formally on with individual courses. The first course is the beautifully presented salad served with choice of bread. Second course is the entree. On a large dinner plate, put down a bed of the completed orzo pasta to cover the center circle of the plate. Carve the pork roulade in 1 inch slice. Place in center of orzo. Top the pork with orange or lemon zest or curl. Using a squeeze bottle, create a contemporary design around the rim of the plate. Garnish with rosemary leaves and paprika. Viola! A light dessert such as Berry Sorbet is best with this meal.