Honey-Cumin Roasted Pork with Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (3-pound) boned pork loin roast |
3 tablespoons honey |
1 tablespoon fresh lemon juice |
1 tablespoon ground cumin |
1 1/2 teaspoons kosher salt |
1/4 teaspoon ground red pepper |
2 large onions (about 2 pounds), cut into 8 wedges |
1 cup fat-free, less-sodium chicken broth, divided |
Directions:
1. Preheat oven to 375°.
2. Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375° for 1 hour and 15 minutes or until thermometer registers 155° (slightly pink). Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5° upon standing).
3. Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.
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