Roasted Pork Loin With Pearl Onions Food

ROASTED PORK LOIN WITH PEARL ONIONS

Steps:

• Preheat oven to 450 degrees. Rub pork with salt, pepper, and 2 teaspoons mustard. On a plate, season breadcrumbs with salt and pepper. Coat top and sides of roast with breadcrumbs, leaving ends uncoated.
• In a 9-by-13-inch roasting pan, toss onions with the oil; season with salt and pepper. Place pork in center of pan; roast 15 minutes. Turn onions; cook 10 minutes. Add 1/4 cup water; stir onions to coat. Continue cooking until onions are caramelized, pork juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 140 degrees, 10 to 15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.
• While meat is resting, add 1/2 cup water and remaining teaspoon mustard to pan. Cook over medium heat, scraping up browned bits. Stir until sauce is fully blended, 3 to 5 minutes; serve with pork and onions.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE

Steps:

• For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
• Preheat the oven to 400 degrees F.
• For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
• For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
• Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
• Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
• Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

ELEGANT PORK LOIN ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
• Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).
• During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
• When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
• Slice the roast, and pass the sauce for guests to serve themselves.

PORK LOIN WITH PEARL ONIONS AND APRICOTS

Steps:

• Preheat oven to 350 degrees. In a largeDutch oven or heavy pot, heat oil overmedium-high. Pat pork dry with papertowels, sprinkle with coriander, andseason with salt and pepper. Cook untilbrowned on all sides, about 10 minutestotal. Transfer pork to a plate. Reduceheat to medium and add onions to pot.Cook, stirring, until onions are goldenbrown, about 3 minutes.
• Return pork to pot and add wine,broth, fennel seed, zest, and apricots.Bring mixture to a boil. Cover and transferto oven. Cook until an instant-readthermometer inserted in thickest partof pork reads 140 degrees, 25 to 30 minutes.
• Transfer pork to a plate, tent looselywith foil, and let rest 10 minutes. Onstovetop, bring cooking liquid to a boilover medium-high and cook untilslightly thickened, 3 minutes. Stir invinegar. Thinly slice pork and servewith onions, apricots, and sauce.

ROAST PORK TENDERLOIN WITH PEARL ONIONS

Steps:

• Preheat oven to 425 degrees.
• Sprinkle tenderloins with salt and pepper.
• Put the tenderloins in a small roasting pan large enough to hold them side by side, and brush with oil. Sprinkle evenly with cumin and rosemary. Add bay leaf. Cook the pork over medium heat on top of the stove, turning so the pieces are lightly browned all over. Put in the oven.
• Meanwhile, put the onions and potatoes in a saucepan. Cover with water and salt to taste. Bring to a boil and simmer 5 minutes. Drain well.
• Scatter the onions and potatoes around the meat. Turn the pork, and continue baking 30 minutes, basting once in a while.
• Drain fat from the pan, and discard bay leaf. Add chicken broth, return to the oven, and bake 5 minutes more.
• Remove from oven, and cut pork crosswise into slices. Sprinkle with parsley, and serve immediately with onions, potatoes and pan gravy.

HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
• Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
• Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.

UKRAINIAN ROAST PORK LOIN WITH CARAWAY SEEDS, ROAST POTATOES

Steps:

• Rub the pork loin with salt, pepper, and caraway seeds and let it stand for 30 minutes.
• Meanwhile, preheat the oven to 400°F.
• Drop the onions into boiling water for 1 minute. Rinse under cold running water and drain. Trim off the root ends, then cut and "X" in the root end and peel. Set aside.
• Place the pork loin, fat side up, in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350°F.
• Scatter the onions and potatoes around the pork and roast, basting with the stock.
• After 1 1/4 hours, prick the roast with a skewer. If the juices run clear, the roast is done. If not, roast another 10 minutes and test again.
• Fifteen minutes before the roast is ready, sprinkle the vegetables with paprika. When done, let the meat stand, covered with aluminum foil, for 15 minutes before carving.
• Carve the meat and arrange on a serving platter, surrounded by the roasted vegetables. Serves 6.

ROASTED PORK LOIN WITH BLACKENED ONIONS AND DARK GRAVY

Steps:

• Preheat oven to 375°F.
• In a metal roasting pan, loosely drizzle 2 tbs. olive oil around the entire bottom of the pan. Slice onions and place into the pan in a single layer.
• In a small mixing bowl, stir together the garlic powder, onion powder, sage, thyme, salt and pepper. Rub into the meat, making sure to coat all sides of the loins/roast. Place loins/roast into the center of the roasting pan atop the layer of onions. Drizzle with remaining olive oil.
• Roast uncovered for 45 minutes to 1 hour or until a meat thermometer reaches 180 F or the juices run clear when piercing the thickest part of the meat. If cooking a whole roast (rather than two separate loins), it may take 15-20 minutes longer to cook thoroughly. Be sure to check the onions in the bottom of the pan occasionally to ensure they aren't burning too much.
• Once meat is cooked through, remove to a serving platter. Scoop onions out of the pan and arrange around or atop the loins/roast. Cover loosely with foil until ready to serve.
• Place roasting pan atop two stove top burners set at medium-low heat (metal roasting pan only!). Deglaze the pan with the vegetable broth (pour into the bottom of the pan and with a wooden spoon, scrape up all the dark bits from the bottom of the pan). Don't worry if the liquid looks dark; it's supposed to look that way.
• In a small bowl, to make the thickener mixture, whisk together flour and water until smooth. Slowly pour a portion of the thickener into the liquid in the pan while whisking at the same time. Repeat until desired thickness is reached. If desired, add more salt to taste.
• For a smoother consistency (if you don't want stray bits of onion in your gravy), pour through a wire mesh strainer into your favorite gravy serving dish.
• Slice pork loins/roast into 1/2 inch pieces. Serve with blackened onions and a drizzle of gravy on top.

PORK LOIN WITH ONIONS AND DRIED APRICOTS

Steps:

• Preheat oven to 350°F. In a large Dutch oven or other heavy pot, heat oil over medium-high. Pat dry pork, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes total. Transfer pork to a plate. Reduce heat to medium and add onions to pot. Cook, stirring, until onions are golden brown, about 3 minutes.
• Return pork to pot and add wine, broth, fennel seeds, orange zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook until an instant-read thermometer inserted in thickest part of pork registers 140°F, 25 to 30 minutes.
• Transfer pork to a cutting board, tent loosely with foil, and let rest 10 minutes. Bring cooking liquid to a boil over medium-high heat and cook until slightly thickened, about 3 minutes. Stir in vinegar.
• Thinly slice pork against the grain and serve with onions, apricots, and sauce.
• (Per Serving)
• Calories: 386
• Fat: 19g (7g Saturated Fat)
• Protein: 35g
• Carbohydrates: 15g
• Fiber: 2g