Roasted Pork Loin With Pearl Onions Recipes

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.

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.

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

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.

PORK TENDERLOIN WITH GLAZED ONIONS

Steps:

• In large skillet, saute onions in butter for 2 minutes. Stir in the apricots, brown sugar, vinegar, salt and pepper; cook until onions are tender., Place pork tenderloins on a rack coated with cooking spray in a shallow roasting pan; top with onion mixture. , Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with onion mixture.

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.