Onion Topped Herbed Pork Roast 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.

ROAST PORK LOIN WITH ONION GRAVY

Steps:

• Preheat oven to 350°F. Rinse and pat dry pork loin, and then season with salt and pepper.
• MAKE THE PORK LOIN: Heat a large oven-safe skillet on medium-high heat. Add oil and then sear the pork loin on all sides until a crust forms, about 1 minute per side. Remove pork loin from the pan and set it aside. Coat the pork loin with dried herbs by patting it onto the loin.
• Turn off heat and remove pan from the heat. In same hot pan add butter, garlic, Worcestershire sauce, and mustard. Stir the sauce until the butter is completely melted. Place the pork loin back in the skillet and spoon some sauce over the pork loin.
• Cover the pork loin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the interior temperature reaches about 140°F.
• Remove cooked pork loin skillet from oven. Remove the pork loin from the skillet and cover the pork with foil to let it rest for about 15 minutes (make the gravy while the pork is resting). (Don't clean the skillet, you'll need it for the next step in making the gravy.)
• MAKE THE GRAVY: Heat the same skillet with the pork drippings on medium-high heat. Skim off any crust chunks in the drippings. Add onions and cook until golden and caramelized, about 5 minutes.
• Whisk in the flour, whisking to remove lumps. Gradually whisk in the broth until incorporated and well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
• Reduce heat to medium, stirring often, simmer until thickened, about 5 minutes depending on your preferred thickness. Check for seasoning and salt again if needed. Slice pork loin and serve hot with the onion gravy.

HERBED PORK LOIN ROAST

Steps:

• Heat oven to 375°F. Spray broiler pan with cooking spray.
• Rub pork with oil. In small bowl, mix remaining ingredients. Rub mixture over pork. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in fat.
• Roast uncovered 1 hour or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.

HERB-ROASTED PORK LOIN

Steps:

• Roast pork:
• Preheat oven to 350°F with rack in middle.
• Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
• Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
• Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
• Make sauce while pork rests:
• Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
• Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
• Serve pork with sauce.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

ROAST PORK WITH HERB CRUST

Steps:

• Preheat oven to 400 degrees F.
• Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
• Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
• In small bowl mix the mustard and olive oil.
• Line a shallow roasting pan with foil lightly greased or pan sprayed.
• Place pork roast on foil, spread mustard mixture on sides and top.
• Take the garlic herb mixture and sprinkle over top and sides, press in gently.
• Insert oven proof meat thermometer near the center of the roast.
• Roast at 400' first 10 minutes.
• REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
• Remove roast to a platter, and let rest for 15 minutes.

HERB-ROASTED PORK LOIN WITH HARICOTS VERTS, SPRING ONIONS, AND MUSTARD BREADCRUMBS

Steps:

• Whisk together the mustard, thyme leaves, parsley, and 2 tablespoons olive oil in a shallow baking dish. Stir in the garlic, and slather the pork with this mustard mixture. Cover and refrigerate at least 4 hours, preferably overnight.
• Take the pork out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the pork generously with salt and pepper. Reserve the marinade.
• Preheat the oven to 325°F.
• Heat a large sauté pan over high heat for 3 minutes. Swirl in the remaining 2 tablespoons olive oil, and wait a minute or two, until the pan is very hot, almost smoking. Place the pork loin in the pan, and sear it on all sides until well browned and caramelized. Don't turn or move the pork too quickly or all the mustard will be left in the pan and not on the pork. Be patient; this searing process takes 15 to 20 minutes.
• Transfer the pork loin to a roasting rack, and slather the reserved marinade over the meat. Reserve the pan. Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons butter.
• Roast the pork until a thermometer inserted into the center reads 120°F, about 1 1/4 hours. Let the pork rest at least 10 minutes before slicing.
• While the pork is roasting, return the pork-searing pan to the stove over medium-high heat. Wait 1 to 2 minutes and then deglaze it with the chicken stock or water. Bring to a boil, whisking and scraping the bottom of the pan to release the crispy bits. Swirl in 3 tablespoons butter and set aside.
• Arrange the haricots verts and spring onions on a large warm platter. Slice the pork thinly, about 1/4-inch thick, and fan the meat over the beans. Add the buttery pork juices and herbs to the sauce, bring it to a boil, and then spoon it over the pork. Shower the mustard breadcrumbs over the top.
• Haricots Verts and Spring Onions
• Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
• Cut the spring onions 1 inch above the bulb, leaving some green top still attached. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 1/4-inch-thick wedges.
• Heat two pans over medium-high heat for 2 minutes. (In order to get nice color on the onions and preserve their beautiful shape, it's best to cook them in two large pans so they are not crowded.) Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly. Turn the onions, using tongs, and add the haricots verts. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them. Taste for seasoning.
• Mustard Breadcrumbs
• Preheat the oven to 375°F.
• Place the breadcrumbs in a medium bowl. Heat a small sauté pan over medium heat for 1 minute. Add the butter, and when it foams, whisk in the mustard, thyme, and parsley. Remove from the heat, let cool a few minutes, and then pour the mustard butter over the breadcrumbs, tossing to coat them well. Transfer the breadcrumbs to a baking sheet, and toast them 10 to 12 minutes, stirring often, until they're golden brown and crispy.
• Note
• Marinate the pork the day before serving. You can blanch the haricots verts and cut the spring onions ahead of time, but cook them while the pork is resting. The mustard breadcrumbs can be made a few hours ahead of time.