|Roast pork with onions, with a side of chard and bacon|
To Dress a Pork Loin with Onions
4 pound pork loin roast
salt and pepper
about 2 pounds of onions, sliced thinly
½ cup water
1 Tablespoon flour
1 Tablespoon white wine or champagne vinegar
1 Tablespoon grainy mustard, like Dijon or Dusseldorf
Preheat oven to 350°F.
|Pork roast before heading into the oven. My oven has a built-in temperature probe which is really handy!|
Season the roast generously with salt and black pepper. Place the meat in a roasting dish and surround with sliced onions. Add water. Place in oven and roast for about 1 ¼ hours, or until the internal temperature reaches 125°F. Remove all the onions and any juices you can spoon out to a medium saucepan. Return the roast to the oven to finish cooking (about another 15 minutes) while you complete the onions. The pork should reach an internal temperature of 135° F. At this point, remove the roast from the oven, cover tightly with foil and let rest. The final temperature will be around 140°F.
To complete the onions, heat over low heat for about 15 minutes. The onions will turn a lovely golden-brown. Add the flour and vinegar, and stir to combine. Finally, add the mustard and cook for another 5 minutes. Check for seasoning; add salt if necessary.
Slice the pork roast and serve with the onions.