French Onion Pork Roast Food

FRENCH ROAST PORK

Steps:

• Preheat oven to 425 degrees F.
• Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.
• Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone.
• Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
• Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
• Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray.
• Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
• Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.

FRENCH ROAST PORK

Steps:

• Preheat oven to 350³F.
• Pat pork dry with paper towels.
• In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
• Use to rub on pork.
• Place roast on rack in small roasting pan (13" by 9").
• Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
• Internal temperature of meat will rise to 160³F upon standing.
• When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
• Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
• Add broth and heat to boiling; boil 2 minutes.
• Remove from heat and skim and discard fat.
• Serve pan juices and applesauce with pork.

FRENCH ONION PORK CHOPS

Steps:

• Heat oil in large non-stick skillet, over medium heat. Add pork chops and onions, season with pepper and thyme. Cook 5 mins on each side or until chops reach internal temperature of 160°F Remove chops, cook onions until golden brown, about 5 minutes.
• Stir in worcestershire sauce, return chops to skillet. Place onions on chops.
• Mix stuffing mix with 1 cup hot water; spoon around edge of skillet. Top with shredded cheese; cover. Cook 5 minutes or until cheese is melted.

FRENCH ONION PORK TENDERLOIN MEDALLIONS

Steps:

• Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
• In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
• Remove to plate. Return skillet to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
• Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.