Brined and Roasted Pork Loin W Caramelized Onions |
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Prep Time: 720 Minutes Cook Time: 60 Minutes |
Ready In: 780 Minutes Servings: 6 |
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My family really liked it so i hope everyone else does too. The sweetness in the onions are delicious with the pork. I brined it for 2 days, but normally I only brine for 12-24 hours. Also, sometimes i throw in mushrooms Ingredients:
pork loin, 2-4lb |
2 -3 quarts water |
1/2 cup kosher salt |
1/2 cup brown sugar |
1/4 cup apple cider vinegar |
2 cloves crushed garlic |
2 sprigs fresh thyme (dried would be ok too) |
1 clove crushed garlic |
2 teaspoons black pepper |
1 white onion, sliced thinly |
4 white onions, sliced thinly |
2 tablespoons oil |
2 -3 tablespoons butter |
Directions:
1. Brine- Mix all ingredients and put pork loin in brine. Refrigerate up to 24 hours.
2. Heat oven to 400 degrees.
3. Remove from brine and pat dry with paper towels.
4. Place in roasting pan. Smear crushed garlic over top of pork, sprinkle black pepper and 1 sliced white onion on top.
5. Place in oven for 1-1/2 hours, check for for doneness at 1 hour.
6. Put butter and oil in skillet, heat on medium heat. Add 4 sliced onions and stir. Carmelize for about 30-45 minutes, until brown and sweet.
7. Remove pork. Allow to rest.
8. Slice and serve with carmelized onions on top.
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