Honey-Roasted Stuffed Pork Loin with Red Wine Reduction Sauce

Pork Loin (size to fit your family)
Marinade:
1/2 c. Catalina Dressing
1/2 c. Honey Mustard
1/4 c. Honey
1/4 c. Lea and Perrins
Salt/red/black pepper, to season

1. Season pork loin and mix marinade and pour over loin in zip lock bag and marinade overnite.
2. Place on grill and baste with the RED WINE REDUCTION SAUCE.
3. Let rest 5-8 minutes before slicing.
   RED WINE REDUCTION BASTING SAUCE
   1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
   1 stick butter
   1 onion, diced
   ½ c. honey
   ½ c. balsamic vinegar
4. Saute onion in butter.
5. Add wine and reduce by ½.
6. Add honey and vinegar, let simmer for about 15-20 minutes.
7. Cool and place in smaller containers and refrigerate.
   Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
   Leftover pork Loin: Sandwich is always an option.
   Second: Saute vidalia onions and mushrooms in olive oil. Use a little red or white wine to deglaze pan. Slice loin and layer in skillet. Serve with mashed potatoes.