Yes, it’s another Pork Loin Roast! I just can’t stop, maybe I’ll publish a cookbook for 101 different ways to make a Pork Loin Roast!
Each new recipe, David always says that it’s his favorite. David, which one is your favorite?
Smothering the slices with the onion mixture really makes this dish DELICIOUS!
Ingredients
3 pounds Pork Tenderloin
1 tablespoon Thai Basil, chopped
1/2 cup Olive Oil
5 Onions
2 tablespoons Honey
1/2 cup Butter
1/2 cup Cream
1/2 cup Milk
1/4 cup Jalapenos, minced
1 tablespoon Flour
Sprig of Thyme
Dash Garlic Pepper
Dash Seasoned Salt
Salt and Pepper
Directions
Preparing the Pork Loin Roast
Preheat the oven to 400F degrees.
Spray the roasting pan with some oil. Sprinkle little bit of garlic pepper over the pork loin roast. Sprinkle some seasoned salt on the pork loin roast. Cook the pork loin roast with the fat side up so that the juice will go inside the pork loin roast, which will make the roast juicy and tender. Cook the pork loin roast for about 30 minutes or until it is medium rare on the thermometer.
Onion Ring Garnish
Slice one onion to separate the rings and set aside. Soak the onion rings with half milk and half cream mixture. Make sure that all the rings are completely soaked, or rearrange them in a way they all get soaked. Add pepper and salt to the flour and stir with a fork.
Frying the Onion Rings
Roll the onion in the flour mixture that we prepared earlier. Fry the onion rings at medium high in a skillet, you can use olive oil or the oil you use every day. Drain on paper towels and set aside to use as garnish.
Chopping Remaining Onion
Slice up both the ends and a section of the onion. The reason for me to slice a section is that the onion will not roll all over my cutting board when chopping it. Chop the remaining onions coarse and put in a bowl and set aside.
Caramelizing the Chopped Onion
Melt the butter; add Thai basil and thyme to the butter and stir. Now add the chopped onion a little at a time and stir. You don’t want to add all the onion at once or it will ‘sweat’ and the onions won’t caramelize. After allowing the onions to cook until they are translucent, add honey to the mixture. Turn the heat to medium low and allow the mixture to cook for approximately 15 to 20 minutes.
Adding Jalapenos, Honey and Basil
Once the onion starts to take some color, add the jalapenos. Let the mixture continue to cook for about 10 to 15 minutes.
The onion mixture is cooked and the honey and the Basil which adds a hint of sweetness to the mixture; jalapenos and Thai Basil add a hint of spice to give it a different twist.
Slicing the Pork Loin Roast
The pork loin roast is now out of oven and it is completely cooked. Allow it to rest for 10 minutes and slice approximately 1/2″ thick.
Topping with the Onions
Take slices of the roast, top with the onion mixture, add the onion rings and place a piece of Thai basil to garnish.
The Thai Basil Honey Roasted Pork Loin Roast is ready to serve!
I’m Ramona out in Real Texas
Still fixin’ that pork loin roast….
{ 2 comments… read them below or add one }
Actually, Ramona sweating the onions will make them easier to caramelize as the sweating causes the sugar in the onions to come to the exterior of the onion pieces. This is an old trick I learned in my 14 years as a professional chef. Btw, I like your recipes. I’m going to try some of them. Bon Appetit!!
Thanks for the info. I followed this from learning to saute onions from my Roasted Brussels Sprouts. I would think I would want to sweat the onions here too…wouldn’t that make the Roasted Brussels Sprouts sweeter? I have more recipes on my blogs: http://RamonasBasilGarden.com and http://CookingVietnameseFood.com. Please keep the tips coming! 🙂