|A garlic studded pork roast recipe, with a butter based mustard rub, caramelized onions, and a basting sauce made from mango jam with hot pepper jelly.|
Roast Pork with Spicy Sweet Onion Pan SauceI just love a good pork roast, and this one truly fits. Moist and full of flavor, this has been my most favorite way to roast pork for years, and I just happened to have a pork roast in the freezer.
The use of the mango jam with the hot pepper jelly, intertwined with the caramelized onion, makes for a wonderfully sweet and spicy pan sauce that marries well to the pork and is just absolutely delightful to the tongue. Don't worry if you don't have mango jam - apricot works, as will peach or even apple! Serve this with some southern style green beans and some roasted potatoes and you have a well balanced, delicious and nutritious meal.
Let's get started!
The first thing we're gonna do is lightly caramelize some onion to draw out the natural sweetness. Heat some olive oil and butter in a heavy bottomed stainless or cast iron skillet over medium heat. You don't want to use a non-stick skillet here. Once the butter has melted and the oil is hot, add the sliced onions. Just cut the ends off of the onion, cut it in half lengthwise, turn and slice.
While the onions are cooking, combine the chicken broth, jam and pepper jelly in a small saucepan and cook over medium low heat until liquified. If you don't keep pepper jelly on hand, you can simply omit it and use more jam.
In the meantime, let's get started with studding our pork roast with some slivers of garlic. Start by taking a sharp paring knife and cutting a slit into the roast.
Stick one of the slivers in the slit.
And push it deep into the roast so that it disappears. Repeat this all over the roast with the rest of the garlic.
The onions are just beginning to soften and turn a very light gold color, so we'll keep them going.
The chicken stock with the jam and jelly is ready, so let's set it aside to cool. As you see I used a bit less this time since the roast I'm using is a bit smaller than usual.That's my most favorite measuring cup there too. Great for everybody, but especially "older" eyes.
In a small bowl, combine the butter, mustard, thyme and pepper.
Mix that together well using a spatula to blend it.
Now the onions are lookin' just about right. Remember we don't want to deeply caramelize them; we only want to just start the release of the sugars.
Line a baking dish with several layers of aluminum foil and pile the onions in the center of the foil.
Place the roast on top of the onions and use the same spatula to spread the butter mixture all over the top and sides of the roast.
Pour the stock mix all around the bottom of the roast inside the aluminum foil tub and gather the foil up loosely around the roast, leaving the top exposed.
Bake at 350 degrees F, for about 1-1/2 hours, roughly 20 minutes per pound, or until the internal temperature on an instant read thermometer reaches about 160 degrees, basting the roast with the liquid and turning the pan occasionally. Remove, loosely tent with foil and let rest for 15 minutes.
Using a slotted spoon, transfer the onion to a skillet. Use a gravy separator or skim any fat from the top of the sauce and then place the sauce into the skillet with the onion. Bring to a boil, reduce to a simmer and cook until sauce has reduced. Slice roast and serve with a drizzle of the pan sauce over the top, or serve the sauce on the side at the table.
Recipe: Roast Pork with Spicy Sweet Onion Pan Sauce©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 1 hour 40 min | Yield: About 6 to 8 servings
- 1 (4 to 4.5 pound) boneless pork loin roast
- 2 to 3 cloves of garlic, slivered
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 1 medium onion, halved and sliced
- 2 cups of chicken stock or broth
- 2 tablespoons of mango, apricot, peach or other jam
- 1 tablespoon hot pepper jelly
- 1/4 cup (1/2 stick) of unsalted butter, softened to room temp
- 2 tablespoons of Creole or Dijon mustard
- 1 teaspoon of dried thyme
- 1/2 teaspoon of freshly cracked black pepper
Preheat oven to 350 degrees F. Cut deep slits into the pork, inserting the slivers of garlic. Set aside. Heat the oil and butter together in a large skillet over medium heat and add the onion. Cook until the onion just begins to caramelize. While the onions are cooking, heat the chicken stock, jam and pepper jelly in a small saucepan until melted and well incorporated; set aside.
In a small bowl, stir together the 1/2 stick of butter with the mustard, thyme, and pepper and smear all over the pork. Line a baking pan with a double or triple layer of aluminum foil and transfer onions to the bottom of an aluminum foil covered roasting pan. Place the roast on top of the onions. Loosely gather the foil around the roast, leaving the top open and pour the chicken stock mixture around the roast.
Bake at 350 degrees F, for about 1-1/2 hours, roughly 20 minutes per pound, or until the internal temperature on an instant read thermometer reaches about 145 degrees F, basting the roast with the liquid and turning the pan occasionally. Remove, loosely tent with foil and let rest for 15 minutes.
While the roast is resting, use a slotted spoon to remove the onion to a skillet. If necessary, drain the sauce into a gravy separator. Add the defatted sauce to the onions and bring to a boil; reduce to medium and cook until reduced about half. Slice pork and serve with some of the onion and a drizzle of the reduced pan sauce.
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