Pork Roast with Caramelized Onion and White Wine Dijon Sauce

Ingredients:

For the Pork Loin Roast:

  • 1 boneless pork loin roast, about 3 lbs (1.4 kg)

  • Salt and black pepper, to taste

  • 2 tablespoons olive oil

  • 2 teaspoons dried thyme

  • 2 teaspoons dried rosemary

For the Caramelized Onions:

  • 2 large onions, thinly sliced

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • Salt and black pepper, to taste

  • 1 tablespoon brown sugar

For the White Wine–Dijon Sauce:

  • 1 cup dry white wine

  • 1 cup chicken or vegetable broth

  • 3 tablespoons Dijon mustard

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • Salt and black pepper, to taste

For Garnish:

  • Fresh parsley, chopped

Instructions:

For the Pork Loin Roast:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  1. Season the Pork:

    • Pat the pork loin roast dry with paper towels. Season it generously with salt, black pepper, dried thyme, and dried rosemary.

  1. Sear the Pork:

    • Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown.

  1. Roast in the Oven:

    • Transfer the skillet to the preheated oven and roast the pork for about 45-60 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.

For the Caramelized Onions:

  1. Caramelize the Onions:

    • In a separate skillet, heat butter and olive oil over medium heat. Add thinly sliced onions, salt, and black pepper. Cook, stirring occasionally, until the onions are soft and golden brown.

    • Sprinkle brown sugar over the onions and continue cooking until the onions are caramelized. Set aside.

For the White Wine–Dijon Sauce:

  1. Deglaze the Skillet:

    • While the pork is resting, place the skillet used for searing the pork on the stove over medium heat. Pour in white wine to deglaze the pan, scraping up any browned bits.

  1. Make a Roux:

    • In a small bowl, mix flour with a couple of tablespoons of the chicken or vegetable broth to create a smooth paste (roux).

  1. Prepare the Sauce:

    • Pour the remaining broth into the skillet, add Dijon mustard, and whisk in the roux. Simmer until the sauce thickens.

  1. Finish the Sauce:

    • Whisk in butter until melted. Season the sauce with salt and black pepper to taste.

Assembling and Serving:

  1. Slice the Pork:

    • Slice the rested pork loin roast into medallions.

  1. Serve with Caramelized Onions and Sauce:

    • Arrange the pork slices on a serving platter. Top with caramelized onions and drizzle the white wine–Dijon sauce over the top.

  1. Garnish:

    • Garnish the dish with chopped fresh parsley.

Presentation:

  • Mashed Potatoes: Serve the pork loin roast over a bed of creamy mashed potatoes.

  • Roasted Vegetables: Pair the dish with roasted root vegetables or Brussels sprouts.

  • Wine Pairing: Serve with the same dry white wine used in the sauce or a complementary white wine.