PORK LOIN ROAST WITH CARAMELIZED ONIONS AND WHITE WINE-DIJON SAUCE

Pork Loin Roast with Caramelized Onions and White Wine-Dijon Sauce image

Number Of Ingredients 17

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Ingredients

1/2 cup Dijon Mustard
1/4 cup Whole grain mustard
1/4 cup Dry sherry
6 tablespoons Unsalted Butter
1 teaspoon Fresh Thyme Leaves
1 teaspoon Cayenne pepper
5 1/2 teaspoons Kosher salt
4 pound Boneless Pork Loin Roast
1/4 cup Canola Oil (devided)
2 pieces Medium Red Onions (cut into 8 wedges each)
1 pound Cipollini Onions
6 pieces Large shallots (9oz) peeled and halved lengthwise
3/4 teaspoon Black pepper
1/4 cup Dry white wine
2 tablespoons Dark Brown Sugar
4 pieces Thyme sprigs
1/2 cup Water

Steps:

1. Whisk together Dijon mustard, whole grain mustard, sherry, 2 tablespons butter, thyme leaves, cayenne, and 1 teaspoon salt in a large bowl until combined. Add pork loin to bowl, turning to coat. Cover and chill at least 4 hours of overnight
2. Preheat oven to 350. Remove pork loin from marinade, reserving 3 tablespoons marinade. Discard remaining marinade. Season pork on all sides with salt.
3. Heat 2 tablespoons oil in a large skillet over high heat. Add pork and cook until browned on all sides, about 4 minutes per side. Remove from skillet and set aside. Toss together red onions, cipollini onions, shallots, 2 teaspoons salt, black pepper and remaining 2 tablespoons oil. Sdd half of the onion mixture to the skillet and cook without stirring until browned on one side, about 2 minutes. Remove onion mixture from skillet and place in bottom of a heavy duty metal roasting pan. Repeat with remaining half of the onion mixture.
4. Place a roasting rack over onions and place browned pork on rack. Bake in middle of preheated oven until a meat thermometer inserted into center registers 130 about 1 hour. Remove pork from pan and transfer to a cutting board. Let rest 20 minutes before slicing. Using a slotted spoon transfer onions to a plate.
5. While pork rests place roasting pan on stovetop. Add wine, brown sugar, thyme sprigs, reserved 3 tablespoons marinade, remaining 1/4 cup butter, 1/2 teaspoon salt and 1/4 teaspoon pepper, stir to combine. Cook over medium until butter is melted and mixture is reduced by half, about 2 minutes. Transfer wine mixture to a small saucepan. Add 1/2 cup water and any pork juces from cutting board. Bring to a boil over medium high and cook 5 minutes.
6. Arrange pork loin sliced roasted onions and fresh thye sprigs on a serving platter. Spoon wine sauce over top. Serve.