Pork Loin Roast with Red Onion Sauce
Lomo de Cerdo con Salsa de Cebollas RojasA cooked tangy red onion sauce spooned over roasted pork is a modern adaptation for this Mexican-style dish that's been a favorite among my cooking students.
Ingrediënten
Makes 6 servings
- 1 3 1⁄2- to 4- pound boneless pork loin roast
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 large garlic clove pressed
- ¾ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- Red Onion Sauce
Instructies
- Preheat oven to 350°.
- Trim excess fat from the roast.
- Season all over with the oregano, garlic, salt, and pepper.
- Place the roast in a roasting pan on a rack and roast, uncovered, until browned and no longer pink inside, about 1 hour 10 minutes, or until a meat thermometer reads 160°.
- Meanwhile, prepare the onion sauce.
- When the roast is done, remove it from the oven and let it rest about 5 minutes.
- Reheat the sauce.
- Slice the meat and arrange on a platter or individual serving plates with a portion of the onion sauce spooned on top.
Notes / Tips / Wine Advice:
Serve hot.
--------------------------------------------------------------------------------------------------
