Best French Onion Pork Roast Recipes

FRENCH ONION PORK ROAST

French Onion Pork Roast image

I was thinking...hummmm. If I can do a beef roast with French Onion Soup, why not pork! SO I did and it turned out wonderful. Tasty, juicy and just the right amount of seasoning. I hope you enjoy it like we did.

Provided by Patti Jagodzinski

Categories Roasts

Time 1h30m

Number Of Ingredients 7

Ingredients

1 3-4 lb bone-in pork rib roast
1 pkg dry onion soup mix
or dry onion/mushroom soup mix
3 Tbsp extra-virgin olive oil
4 medium yukon gold potatoes
1/2 medium onion, diced
salt and black pepper to taste

Steps:

1. Place pork roast in a large zip-lock bag, pour dry onion soup mix over roast and rub gently to distribute. Refrigerate for 24 hours.
2. The next day - wash potatoes and cut into forths lengthwise. Place in a bowl and drizzle with olive oil, salt and pepper and diced onions. Place them on the sides of a cast iron pan and in the center of the pan place a rack.
3. Place roast bone-side up, fat side down on the rack. Roast at 425 degrees for 1 hour.
4. Remove pan from oven, remove potatoes and keep warm in another vessel. Reduce heat to 400 and roast for another 20-30 minutes. Remove from oven and let rest for 15 minutes. Carve and serve with potatoes.
5. ***** I have a convection oven, so I utilized that device.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

Country French Pork with Prunes and Apples image

The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 cup apple cider or unsweetened apple juice
1 cup beef stock
2 bay leaves
2 large tart apples, peeled, cored and chopped
1 cup pitted dried plums (prunes)

Steps:

Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.