Best Roasted Pork Loin With Spanish Onion And Vermouth Recipes

Roasted Pork Loin image

Provided by Giada De Laurentiis

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
One 1 1/2-pound pork tenderloin
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 ounces assorted mushrooms, such as cremini and button, quartered
2 cloves garlic, minced
1 medium onion, diced
3 tablespoons all-purpose flour
One 750-ml bottle dry white wine, such as pinot grigio
6 ounces fontina cheese, cut into twelve 1 1/2-by-1-inch slices, each about 1/4-inch thick
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Position a rack in the center of the oven and preheat the oven to 400 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork on all sides with 2 teaspoons salt and 1 teaspoon pepper. Cook the pork, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a 13-by-9-inch glass or ceramic baking dish.
Add the mushrooms, garlic, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onions are soft, about 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil and cook for 2 minutes.
Pour the wine mixture into the dish with the pork and bake until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest for 15 minutes.
Pour the pan juices into a medium saucepan. Stir in the parsley and keep warm over low heat. Season with salt and pepper.
Cut the pork into twelve 1/2-inch-thick slices. Arrange in a single layer in the baking dish and place a piece of cheese on each slice. Bake until the cheese is melted, 3 to 4 minutes. Spoon the wine sauce over the top of the pork and serve.

Barefoot Contessa's Best Roasted Pork image

Provided by hollyfrolly

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
salt & freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leave
1/4 cup Dijon mustard
1 (3 lb) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes, cut in quarters (red or white-skinned)
2 yellow onions, thickly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 425 degrees F.
In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
In the meantime, slice fennel bulbs into thick wedges.
Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
Place the vegetables in a large roasting pan and cook for 30 minutes.
Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
Remove the meat from the pan and return the vegetables to the oven to keep cooking.
Cover the meat with aluminum foil and allow it to rest for 15 minutes.
Remove the strings from the meat and slice it thickly.
Arrange the meat and vegetables on a platter.
Sprinkle salt and pepper to taste.
Enjoy warm!