Heat the oil in a medium saute pan over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion softens, about 5 minutes. Set aside until cooled to room temperature. Puree the onion and garlic with all of the remaining ingredients in somewhat smooth. Keep covered in the refrigerator until ready to use on the pork roast. You could also use this glaze on pork tenderloin or even roast chicken; put it on chicken halfway through cooking.