Pork loin with pearl onions is easy, but elegant

A pork loin is rubbed with mustard, coated with bread crumbs, and then roasted with pearl onions. A pork loin is rubbed with mustard, coated with bread crumbs, and then roasted with pearl onions.

A pork loin is rubbed with mustard, coated with bread crumbs, and then roasted with pearl onions.

A pork loin is rubbed with mustard, coated with bread crumbs, and then roasted with pearl onions.

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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2 Comments

  1. Local Bargain Jerk said:

    – Pork loin with pearl onions is easy, but elegant

    The most elegant part of this dish is the crinkled tinfoil platter on which the meal is presented! Très jolie! For one soaring moment, I thought I was in Persimmon!

    I must admit, however, that this sort of haute presentation is sometimes lost on the likes of me. For my part, I’ll be doing a box-aged pasta drizzled with a cheddar cheese reduction sauce, from the classic old world recipe of Chef Velveeta, accompanied, perhaps, by a can of Portuguese wine recommended to me by that nice sommelier at Viola’s. Bon appé***!

    • Local Bargain Jerk said:

      FWIW, I’m assuming that the three asterisks placed at the end of my post above by East Bay RI’s officious software were because I was murdering the French language and NOT because the software thought I was trying to use a certain three-letter word that is sometimes offered in exchange for a “tat”. Mon dieu!

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