Plan ahead: this pork loin roast needs to marinate overnight, but the end result is so worth it.
1 teaspoon cayenne pepper2 medium-size red onions, cut into 8 wedges each3/4 teaspoon black pepper, divided1/2 cup waterWhisk together Dijon, whole-grain mustard, sherry, 2 tablespoons butter, thyme leaves, cayenne, and 1 teaspoon salt in a large bowl until combined. Add pork loin to bowl, turning to coat. Cover and chill at least 4 hours or up to overnight.Preheat oven to 350°F. Remove pork loin from marinade, reserving 3 tablespoons marinade. Discard remaining marinade.
Remove onion mixture from skillet, and place in bottom of a heavy-duty metal roasting pan. Repeat with remaining half of onion mixture.Place a roasting rack over onions in roasting pan, and place browned pork on rack. Bake in middle of preheated oven until a meat thermometer inserted into center of pork registers 130°F, about 1 hour. Remove pork from pan, and transfer to a cutting board. Let rest 20 minutes before slicing. Using a slotted spoon, transfer onions to a plate.
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