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Roasted Pork Loin with Pearl Onions


Mild-tasting pearl onions are about the size of marbles, and frozen ones don't require peeling. When buying pork, look for meat that's pink with a thin layer of fat on top. To make a true comfort-food meal, add fluffy mashed potatoes to the plate.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003


  • 1 boneless center-cut pork loin roast (2 pounds)
  • Coarse salt and ground pepper
  • 3 teaspoons Dijon mustard
  • 1 1/2 tablespoons plain breadcrumbs
  • 1 pound frozen pearl onions, thawed
  • 1 tablespoon olive oil


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Cook the onions until they are caramelized. If the pork is done first, remove it, and leave the onions in a little longer.

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