Best Balsamic Baked Onions And Potatoes With Roast Pork Recipes

BALSAMIC-GLAZED ROAST PORK WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400F and lightly grease a roasting pan.
• Pat the pork roast dry with paper towel and season all over with salt and pepper. Place in the roasting pan and wrap with bacon, if using.
• Place in the center of the oven and roast for 25 minutes.
• Meanwhile, chop onions into 1-inch wedges, leaving the root ends intact.Toss onions with olive oil and a little more salt and pepper.
• Remove roast from oven and add the onions to roasting pan, arranging them around the roast.
• Pour the balsamic vinegar over the roast and the onions and return the pan to the oven.
• Continue to cook the roast for another ten to 15 minutes or until a meat thermometer inserted into the center of the roast reads 150F. Baste the roast with the balsamic a few times during this final cooking process.
• Remove the pan from the oven and tent roast loosely with foil. Let rest for 5 minutes, then remove butcher's twine and carve.
• Serve with caramelized onions on the side.

BALSAMIC ROASTED ONIONS AND POTATOES

Steps:

• Preheat oven to 400°F.
• Melt butter in a large skillet, add onions and potatoes and toss to coat.
• Cook over medium heat, turning occasionally until vegetables are golden brown.
• Season with salt and pepper, add sage and 1/2 the vinegar and mix.
• Place in an ovenproof dish, cover and bake 20 minutes.
• Add remaining vinegar, bake uncovered 20-30 minutes or until potatoes are tender.

BALSAMIC-BAKED ONIONS AND POTATOES (JAMIE OLIVER)

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
• When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
• Add the potatoes and toss them in all the flavors.
• Add the onions and all the balsamic vinegar and season with salt and pepper.
• Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
• Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.

BALSAMIC POTATOES AND ONIONS

Steps:

• Preheat oven to 375 degrees.
• Wash potatoes, remove any blemishes, but do not peel.
• Clean and peel onions, but leave whole.
• Place potatoes and onions in a deep baking dish that has a lid.
• Sprinkle vinegar over potatoes and onions.
• Dot butter around the top.
• Sprinkle thyme leaves and salt and pepper evenly over everything.
• Place lid on dish (seal with foil if no lid), and place in the oven.
• Bake for 2 hours (yes, 2 hours is correct), stirring gently every 1/2 hour.
• Turn down heat if the glaze starts to burn.
• The butter and vinegar will have reduced to a thick glaze that coats the vegetables.

PORK TENDERLOIN WITH BALSAMIC ONIONS

Steps:

• Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
• Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
• Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
• Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.