Searing the pork before roasting ensures a golden brown crust. Cipolline onions are small, flat Mediterranean onions found in many supermarkets and Italian markets. You can replace them with 13 small onions, chopping one and roasting the rest.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2006
- 20 cipolline onions
- 2 cloves garlic minced
- 3/4 cups apple cider
- 3/4 cups apple juice
- 1/3 cup Dijon mustard
- 1/4 cup liquid honey
- 3 tablespoons extra virgin olive oil
- 3 tablespoons vegetable oil
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 pork loin centre roast boneless
- 1/4 teaspoon salt
- 1/2 cup 5% cream
Peel onions. Finely chop 2 and place in large bowl. Add garlic, cider, mustard, honey, 2 tbsp (25 mL) of the oil and cardamom; whisk to blend. Add pork, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
In separate bowl, toss remaining onions and oil and salt ; set aside.
Transfer pork to large ovenproof skillet, brushing off any onion; cover and refrigerate marinade. Brown pork over medium-high heat, turning 3 times, about 5 minutes.
Nestle whole onions around pork; roast in 350°F (180°C) oven, stirring onions occasionally, until thermometer inserted into centre of pork registers 160°F (71°C), about 50 minutes.
Transfer onions to bowl; keep warm. Place pork on cutting board; tent with foil and let stand for 10 minutes before slicing.
Strain reserved marinade into same skillet. Whisk in cream and bring to boil over medium-high heat; boil, whisking, until reduced to 1 cup (250 mL), about 5 minutes.
Arrange pork and onions on platter; drizzle with sauce. Pass extra sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 361 mg
- Protein 33 g
- Calories 407.0
- Total fat 18 g
- Cholesterol 88 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
- Iron 14.0
- Folate 10.0
- Calcium 7.0
- Vitamin C 13.0