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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (4 to 4.5 pound) boneless pork loin
2 to 3 cloves garlic, slivered
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, halved and sliced
2 cups chicken stock or broth
2 tablespoons mango jam
1 tablespoon hot pepper jelly
1/2 stick unsalted butter, softened to room temp
2 tablespoon Dijon mustard
1 teaspoon dried thyme
20 turns the pepper grinder
Preheat oven to 350 degrees. Cut deep slits into the pork, inserting the slivers of garlic. Set aside.
Heat the oil and butter together in a large skillet over medium heat and add the onion. Cook until the onion just begins to caramelize. While the onions are cooking, heat the chicken stock, jam and pepper jelly in a small saucepan until melted and well incorporated; set aside.
In a small bowl, stir together the 1/2 stick of butter with the mustard, thyme, and pepper and smear all over the pork. Transfer onions to the bottom of a roasting pan. Place the roast on top of the onions. Pour the chicken stock mixture over the onions.
Roast at 350 degrees, about 20 minutes per pound, about 1-1/2 hours, or until an instant read thermometer registers at 160 degrees. Lightly tent roast with aluminum foil and allow to rest for about 15 minutes before slicing. While the roast is resting, use a slotted spoon to remove the onion to a skillet. If necessary, drain the sauce into a gravy separator. Add the defatted sauce to the onions and bring to a boil; reduce to medium and cook until reduced about half. Slice pork and serve with some of the onion and a drizzle of the reduced pan sauce. Serves 6-8
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ROAST PORK WITH SPICY SWEET ONION PAN SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (4 to 4.5 pound) boneless pork loin
2 to 3 cloves garlic, slivered
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, halved and sliced
2 cups chicken stock or broth
2 tablespoons mango jam
1 tablespoon hot pepper jelly
1/2 stick unsalted butter, softened to room temp
2 tablespoon Dijon mustard
1 teaspoon dried thyme
20 turns the pepper grinder
Preheat oven to 350 degrees. Cut deep slits into the pork, inserting the slivers of garlic. Set aside.
Heat the oil and butter together in a large skillet over medium heat and add the onion. Cook until the onion just begins to caramelize. While the onions are cooking, heat the chicken stock, jam and pepper jelly in a small saucepan until melted and well incorporated; set aside.
In a small bowl, stir together the 1/2 stick of butter with the mustard, thyme, and pepper and smear all over the pork. Transfer onions to the bottom of a roasting pan. Place the roast on top of the onions. Pour the chicken stock mixture over the onions.
Roast at 350 degrees, about 20 minutes per pound, about 1-1/2 hours, or until an instant read thermometer registers at 160 degrees. Lightly tent roast with aluminum foil and allow to rest for about 15 minutes before slicing. While the roast is resting, use a slotted spoon to remove the onion to a skillet. If necessary, drain the sauce into a gravy separator. Add the defatted sauce to the onions and bring to a boil; reduce to medium and cook until reduced about half. Slice pork and serve with some of the onion and a drizzle of the reduced pan sauce. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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