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Roasted Pork Loin with Pearl Onions

36

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

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • nana_crochets
    26 DEC, 2008
    My husband just loved this, he said that I need to keep this recipe. I used freshed onions with his help, he couldn't stop talking about it, no leftovers, by the time he eat sandwiches later that night, now have to figure out something else to have on the night that I was going to use the leftovers.
    Reply
  • jezzi
    17 DEC, 2008
    Good recipe but be careful not to oversalt. Next time I think I will just salt the meat, not the breadcrumbs or onions. The roasted onions are delicious. Also, it took less time than I thought for the meat to cook.
    Reply
  • knittinggardener
    17 DEC, 2008
    I must have done something wrong--my onions burned in the last 5 minutes in the oven. my oven temp is right?
    Reply
  • fisha
    15 DEC, 2008
    Does anyone have an average cooking time on this? About an hour? I always use my thermometer to check but this recipe doesn't even give a ballpark.
    Reply
  • HamNCheezNLuv
    15 DEC, 2008
    Thank goodness for frozen stuff! Have you ever tried to peel a bunch of tiny little onions? :) I love the mustard, it really makes the recipe!
    Reply
  • Rhodes19
    15 DEC, 2008
    Believe it or not, adding 1 1/2 TB of finely ground dark roast coffe will make a delightfully tasty variation of this recipe
    Reply
  • emnickgran
    6 SEP, 2008
    This is delicious. IF you have any left over, it is great for sandwiches.
    Reply
  • emnickgran
    6 SEP, 2008
    This is delicious. IF you have any left over, it is great for sandwiches.
    Reply