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Roast Pork with Pearl Onions




Source of Recipe


martha stewart


List of Ingredients




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 tablespoons olive oil



Recipe



1. Preheat oven to 450°. 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.

2. 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 the thickest part of the meat registers 140°, 10 to 15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.

3. 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.

Pearls of Flavor
Cook the onions until they are caramelized. If the pork is done first, remove it, and leave the onions in a little longer.