This is a recipe from Martha Stewart’s website that I changed a little and have used for years. It’s easy, everyone likes it, and I can easily scale it down.
I buy a 3-pound pork loin roast when they’re on sale, cut it in thirds, vacuum seal them and pop them in the freezer. A 1-pound piece is perfect for three or four. But, I still cook a pound of the onions because they’re so good and we love onions.
And, to save time, I use frozen onions. I love the fresh ones, but they take so long to peel. I also sometimes use panko breadcrumbs instead of plain crumbs. They have such a great crunch.
This is an easy holiday meal, too. For the whole recipe, I would bump up the onions to 2 pounds. Then, make mashed potatoes and a green vegetable while the pork roasts.
Roasted Pork Loin with Pearl Onions
Serves 6 to 8
Mild-tasting pearl onions are about the size of marbles, and frozen ones don’t require peeling.
1 boneless center-cut pork loin roast (2 pounds)
Coarse salt and ground pepper
3 teaspoons Dijon mustard, divided
1 1/2 tablespoons plain breadcrumbs (or panko)
1 teaspoon minced fresh thyme or rosemary (or 1/2 teaspoon dried)
1 pound frozen pearl onions, thawed
1 tablespoon olive oil
1/2 cup white wine
Preheat oven to 450°. You just want a thin layer of fat on the top of the pork. If there’s too much, trim some off. Rub pork with salt, pepper and 2 teaspoons mustard. On a plate, season breadcrumbs with herbs. Coat top and sides of roast with breadcrumbs, leaving ends uncoated.
In a 9×13-inch roasting pan (lined with foil if you want), 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, about 10 minutes more. Don’t overcook the pork; you want it nice and juicy.
Remove pork and onions from pan; tent the pork lightly with foil and let it rest 20 minutes before slicing.
While meat is resting, add 1/2 cup white wine (or water) and remaining teaspoon of 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.
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