Pork Loin Roast with Caramelized Onions and White wine Dijon SauceCourse: DinnerCuisine: AmericanDifficulty: Intermediate
This has been my go to recipe for the few dinner parties I had this past holiday season. This dish has great flavor as well as being light. I love roasting a filet strip but pork tends to be lighter. These flavors are warming and so delicious. This has become a family and friend favorite. Make sure you ask the butcher to spend a little time making the roast look presentable. The key is to marinate the meat overnight to get the flavors.
1/2 cup dijon mustard
1/4 cup whole grain mustard
1/4 cup dry sherry
6 Tablespoons butter, softened and divided
1 Tablespoon fresh thyme plus stems for the pan and garnish for serving
1 teaspoon cayenne pepper
5 1/2 teaspoons kosher salt, divided
1 6lb boneless pork loin roast, frenched and fat trimmed
2 medium red onions, each cut into 8 wedges
1 lb cipolins onions, peeled
6 lg shallots, peeled and halved lengthwise
3/4 teaspoon fresh ground pepper, divided
2-3 Tablespoons Grapeseed oil
1/4 cup white wine
2 Tablespoons dark brown sugar
4 thyme sprigs
1/2 cup water
- Whisk together Dijon, whole grain mustard, sherry, 2 tablespoons butter, thyme leaves, cayenne and 1 teaspoon salt in a large bowl until combined. Add the pork loin to the bowl and turning and rubbing to make sure the marinade is all over the pork. Marinate the pork for at least 5 hours or preferably overnight.
- Pre heat the oven to 400. Remove the pork from the marinade and place in a roasting pan. Let pork stand at room temperature for an hour before cooking. Save 3 Tablespoons of the marinade but toss the rest out. Season pork with 2 teaspoons of salt.
- Add the red onions, cipollini onions, shallots, 2 teaspoons salt and 1/2 teaspoon ground pepper as well as 2 tablespoons grapeseed oil around the pork in the roasting pan.
- Place pork in the oven and roast for 30 minutes then turn the oven down to 350 for about an hour. The pork should take about 1 hour to 1 1/2 hours. It will be done cooking when an instant read thermometer reads 130.
- Remove pork from pan and allow to rest for 20 minutes loosely covered with foil. Using a slotted spoon remove all the onions to a serving dish.
- Place the roasting pan on the stove and add white wine, brown sugar, thyme sprigs, reserved 3 Tablespoons of the marinade, remaining 1/4 cup butter, salt and fresh ground pepper. Stir to combine. Cook over medium heat until the butter is melted and mixture is reduced by half. Transfer the wine mixture to a small saucepan and add 1/2 cup water with any accumulated juices from the cutting board. Bring to a boil for 5 minutes, remove from heat and serve with the sliced pork and onions.
- Garnish each plate with sprigs of fresh Thyme. I served this with sautéed asparagus, popovers, fluffy cous cous and chanterelles with shallots and thyme.