Pork Loin With Onions Martha Stewart Very Good Recipe 445

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ROAST PORK LOIN



Roast Pork Loin image

Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 1/2 pounds boneless pork loin, trimmed and tied
Coarse salt and freshly ground pepper
6 fresh sage leaves, plus more for garnish
1 tablespoon extra-virgin olive oil
1/3 cup apple cider
1/3 cup Homemade Chicken Stock, or low-sodium canned, skimmed of fat
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 375 degrees. Season pork loin with salt and pepper. Tuck sage leaves under kitchen twine along the length of the pork loin.
  • Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add pork, and sear until golden brown on all sides, including ends, 10 to 15 minutes. Wrap pork loin in parchment paper, tucking ends under to seal completely. Place in skillet, and transfer to oven. Roast until an instant-read thermometer inserted into the center registers 150 degrees. 40 to 50 minutes. Remove pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing twine and slicing into 1/2-inch-thick slices.
  • Place skillet over medium heat, and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add any accumulated juices from bottom of serving platter. Continue to cook until liquid is syrupy and reduced to about 1/3 cup. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve.

PORK LOIN WITH ONIONS (MARTHA STEWART - VERY GOOD) RECIPE - (4.4/5)



Pork Loin with Onions (Martha Stewart - very good) Recipe - (4.4/5) image

Provided by LDenvir

Number Of Ingredients 11

1 teaspoon olive oil
1 1/2 pounds boneless pork loin, tied at 1-inch intervals
1/2 teaspoon ground coriander
Coarse salt and ground pepper
1/2 pound pearl or cipollini onions, peeled
1/3 cup dry white wine, such as Sauvignon Blanc
1/2 cup low-sodium chicken broth
1/2 teaspoon fennel seed
1 wide strip orange zest
1/4 cup coarsely chopped dried apricots (2 ounces)
1 teaspoon red-wine vinegar

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Pat pork dry with paper towels, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes total. Transfer pork to a plate. Reduce heat to medium and add onions to pot. Cook, stirring, until onions are golden brown, about 3 minutes. Return pork to pot and add wine, broth, fennel seed, zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook until an instant-read thermometer inserted in thickest part of pork reads 140 degrees, 25 to 30 minutes. Transfer pork to a plate, tent loosely with foil, and let rest 10 minutes. On stovetop, bring cooking liquid to a boil over medium-high and cook until slightly thickened, 3 minutes. Stir in vinegar. Thinly slice pork and serve with onions, apricots, and sauce. First published

PORK LOIN WITH CARAMELIZED ONIONS



Pork Loin With Caramelized Onions image

We love onions and caramelized is one of our favorite ways to have onions with meat! This recipe was out of Taste of Home magazine and instantly became a hit with my family! I hope you enjoy it as well.

Provided by Dine Dish

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 large sweet onion, thinly sliced
1 teaspoon sugar
2 teaspoons olive oil
1 (1 lb) pork tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
  • Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
  • Sprinkle with salt and pepper.
  • Top with onion mixture.
  • Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
  • Let stand for 5 minutes before slicing.

ROASTED PORK LOIN WITH PEARL ONIONS



Roasted Pork Loin with Pearl Onions image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Number Of Ingredients 6

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

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.

ROAST LOIN OF PORK WITH MRS. KOSTYRA



Roast Loin of Pork with Mrs. Kostyra image

This savory pork dish has always been one of Mrs. Kostyra's favorites to prepare and -- since her childhood in Nutley, New Jersey -- one of Martha's favorites to eat. Surprisingly easy to make, the recipe features a rich reduction sauce flavored with marjoram, onions, and prunes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

1 boneless pork loin (4 to 5 pounds), tied
4 cloves garlic, sliced
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/2 teaspoon dried marjoram
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
2 medium onions
1 1/2 cups water, plus more for prunes
2 cups prunes

Steps:

  • Make incisions in the pork every 2 to 3 inches, and insert garlic slices. In a small bowl, combine salt, pepper, sugar, and marjoram, and coat the pork evenly with the mixture. Cover with plastic wrap, and let stand at room temperature for 1 hour.
  • Preheat oven to 375 degrees. Sprinkle flour over the pork to lightly coat. Shake to remove any excess flour. In a large skillet, heat oil over medium-high heat. Add pork, and brown on all sides. Transfer pork to a large roasting pan. Grate onions over the pork. Add 1 1/2 cups water to roasting pan, and roast, covered, for 1 hour, basting occasionally.
  • In a medium bowl, soak prunes in enough cold water to cover, for 15 minutes. Drain, and add to roasting pan. If necessary, add a little water to roasting pan to prevent pork loin from sticking. Cover, reduce heat to 325 degrees, and roast until temperature of pork loin reaches 140 degrees on an instant-read thermometer, 15 to 30 minutes.
  • Remove pork loin from roasting pan, and let rest for 10 minutes. Place roasting pan on stove, heat over medium-high heat, and cook pan juices until reduced and thickened enough to coat the back of a wooden spoon.
  • Slice pork, arrange on a serving platter, and serve with sauce.

CHICKEN WITH ONIONS AND GARLIC (MARTHA STEWART)



Chicken With Onions and Garlic (Martha Stewart) image

On a Martha Stewart Living recipe card. January, 2004. Note: For crispier skin, panfry the chicken before roasting it.

Provided by Oolala

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 (4 lb) roasting chickens, cut into 8 pieces
1 tablespoon unsalted butter, softened
2 tablespoons coarse salt
1 teaspoon fresh ground pepper
2 onions, quartered lengthwise
10 garlic cloves, peeled
6 sprigs thyme, plus more for garnish

Steps:

  • Preheat oven to 475 degrees F.
  • Rinse chicken pieces and pat dry.
  • Brush chicken with butter and sprinkle with salt and pepper.
  • Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken.
  • Roast; after 20 minutes, baste with pan drippings.
  • Continue roasting until chicken is golden and cooked through, 15-20 minutes more. Transfer the chicken to a platter, and set aside.
  • Pour pan drippings through a sieve into a small bowl; discard solids.
  • Arrange onions and all but 3 garlic cloves around chicken on the platter.
  • Whisk remaining 3 cloves with pan juices.
  • Strain juices again and discard solids.
  • Pour sauce over chicken; serve garnished with thyme sprigs.

Nutrition Facts : Calories 693, Fat 49.4, SaturatedFat 15.1, Cholesterol 221.5, Sodium 3691.4, Carbohydrate 8, Fiber 1.2, Sugar 2.4, Protein 51.4

PORK TENDERLOIN WITH GLAZED ONIONS



Pork Tenderloin with Glazed Onions image

My husband and I love pork, especially when it's dressed up like this. Sweet apricots and glazed onions go beautifully with the juicy meat. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

4 large sweet onions, sliced (about 8 cups)
1/4 cup butter, cubed
1 cup chopped dried apricots or golden raisins
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

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.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 252mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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