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Gallery Roasted Pork Loin with Pearl Onions Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4

Ingredients Ingredient Checklist 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 tablespoon olive oil

Cook’s Notes Cook the onions until they are caramelized. If the pork is done first, remove it, and leave the onions in a little longer.

Gallery Roasted Pork Loin with Pearl Onions

Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4

Roasted Pork Loin with Pearl Onions

Roasted Pork Loin with Pearl Onions

Roasted Pork Loin with Pearl Onions

Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 1 hr 20 mins

Servings: 4

prep: 20 mins

total: 1 hr 20 mins

prep:

20 mins

total:

1 hr 20 mins

Servings: 4

4

Ingredients

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 tablespoon olive oil

Directions

Preheat oven to 450 degrees. 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.

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

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.

Cook’s Notes Cook the onions until they are caramelized. If the pork is done first, remove it, and leave the onions in a little longer.

Cook’s Notes

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

Reviews (9)

 Add Rating & Review     37 Ratings   5 star values:        4    4 star values:        5    3 star values:        17    2 star values:        10    1 star values:        1

Reviews (9)

Add Rating & Review     37 Ratings   5 star values:        4    4 star values:        5    3 star values:        17    2 star values:        10    1 star values:        1

Add Rating & Review

37 Ratings 5 star values: 4 4 star values: 5 3 star values: 17 2 star values: 10 1 star values: 1

37 Ratings 5 star values: 4 4 star values: 5 3 star values: 17 2 star values: 10 1 star values: 1

37 Ratings 5 star values: 4 4 star values: 5 3 star values: 17 2 star values: 10 1 star values: 1

  • 5 star values: 4 4 star values: 5 3 star values: 17 2 star values: 10 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       04/15/2019   It’s a shame that the ratings for this recipe are misleadingly low. This is an utterly delicious, EASY way to make a pork loin. My only complaint is that it doesn’t make enough of the delicious gravy—my ex husband and i would fight over it! 😝 I’ve been making this since my sister discovered it in an early issue of Everyday Food (what a great magazine that was!) and it’s become comfort food for me.  

Martha Stewart Member     Rating: Unrated       12/26/2008   My husband just loved this, he said that I need to keep this recipe. I used freshed onions with his help, he couldn't stop talking about it, no leftovers, by the time he eat sandwiches later that night, now have to figure out something else to have on the night that I was going to use the leftovers.  

Martha Stewart Member     Rating: Unrated       12/17/2008   Good recipe but be careful not to oversalt. Next time I think I will just salt the meat, not the breadcrumbs or onions. The roasted onions are delicious. Also, it took less time than I thought for the meat to cook.  

Martha Stewart Member     Rating: Unrated       12/17/2008   I must have done something wrong--my onions burned in the last 5 minutes in the oven. my oven temp is right?  

Martha Stewart Member     Rating: Unrated       12/15/2008   Does anyone have an average cooking time on this? About an hour? I always use my thermometer to check but this recipe doesn't even give a ballpark.  

Martha Stewart Member     Rating: Unrated       12/15/2008   Thank goodness for frozen stuff! Have you ever tried to peel a bunch of tiny little onions? :) I love the mustard, it really makes the recipe!  

Martha Stewart Member     Rating: Unrated       12/15/2008   Believe it or not, adding 1 1/2 TB of finely ground dark roast coffe will make a delightfully tasty variation of this recipe  

Martha Stewart Member     Rating: Unrated       09/06/2008   This is delicious. IF you have any left over, it is great for sandwiches.

    Martha Stewart Member

    Rating: 5 stars 04/15/2019

It’s a shame that the ratings for this recipe are misleadingly low. This is an utterly delicious, EASY way to make a pork loin. My only complaint is that it doesn’t make enough of the delicious gravy—my ex husband and i would fight over it! 😝 I’ve been making this since my sister discovered it in an early issue of Everyday Food (what a great magazine that was!) and it’s become comfort food for me.

Rating: 5 stars

Rating: Unrated 12/26/2008

My husband just loved this, he said that I need to keep this recipe. I used freshed onions with his help, he couldn’t stop talking about it, no leftovers, by the time he eat sandwiches later that night, now have to figure out something else to have on the night that I was going to use the leftovers.

Rating: Unrated

Rating: Unrated 12/17/2008

Good recipe but be careful not to oversalt. Next time I think I will just salt the meat, not the breadcrumbs or onions. The roasted onions are delicious. Also, it took less time than I thought for the meat to cook.

I must have done something wrong–my onions burned in the last 5 minutes in the oven. my oven temp is right?

Rating: Unrated 12/15/2008

Does anyone have an average cooking time on this? About an hour? I always use my thermometer to check but this recipe doesn’t even give a ballpark.

Thank goodness for frozen stuff! Have you ever tried to peel a bunch of tiny little onions? :) I love the mustard, it really makes the recipe!

Believe it or not, adding 1 1/2 TB of finely ground dark roast coffe will make a delightfully tasty variation of this recipe

Rating: Unrated 09/06/2008

This is delicious. IF you have any left over, it is great for sandwiches.

All Reviews for Roasted Pork Loin with Pearl Onions

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Pork Loin with Pearl Onions

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest