Honey-Cumin Roasted Pork with Caramelized Onions
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| cooking light |
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| 1 | 3pound boned pork loin roast |
| 3 Tbsp | honey |
| 1 Tbsp | fresh lemon juice |
| 1 Tbsp | ground cumin |
| 1-1/2 tsp | kosher salt |
| 1/4 tsp | ground red pepper |
| 2 large | onions (about 2 pounds), cut into 8 wedges |
| 1 cup | fat-free, less-sodium chicken broth, divided |
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| preheat oven to 375f. |
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| 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°f for 1 hour and 15 minutes or until thermometer registers 155f |
| (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 5f upon standing). |
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| 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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| yield: yield: 12 servings (serving size: 3 ounces pork, about 1/4 cup |
| onions, and 1 tablespoon sauce). |
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| (ID: 4129) Mirror: rec.food.recipes: Wed, Jan 5, 2005 |