Pork Loin using Kiawe salt

Sauté sliced onions, quartered mushrooms and minced garlic.  Add equal parts butter and EVVO in a cast iron skillet.  Sprinkle with Kiawe salt & cracked pepper. Push the veggies to the side and brown the pork loin on all sides.  Add chicken broth (1/2 cup) and roast @ 350 for about 30 minutes.  Check the internal temp with a meat thermometer.  Should be at least 145 deg for rare. Rest the roast while you simmer down the veggies on the stove top, if needed, to come to a sauce consistency.  Taste for seasoning. Slice roast and serve with the veggie sauce.