City Palate

The Travel Issue - March April 2017

Pork Loin Roast with Caramelized Onions and Apricots
Nov/Dec 2008

4 lbs pork loin, centre cut (where fat cap is) sliced ¾ through the centre lengthwise, for stuffing
Olive oil and butter
3 large onions, sliced
Sugar
Sherry or balsamic vinegar
Salt and pepper
1 large handful dried apricots, cut in halves or quarters
Olive oil
Char Crust Roasted Garlic & Black Pepper dry rub
Apple juice

Preheat oven to 425°F. To caramelize the onions, heat the oil and butter in a large sauté pan until hot and add the sliced onions. Fry them, stirring frequently, until they start browning. Add more oil or butter if the onions get a bit dry. When the onions are nicely browned, sprinkle them with a couple of tablespoons of sugar and continue to cook and brown them until they are well-caramelized. Splash in some sherry or balsamic vinegar to give the onions a sweet/sour tang. Add the apricots, stir well to combine, then turn off the heat and let the mixture sit and cool a bit.

When the onion stuffing has cooled enough to handle, open up the roast and spread a generous quantity of the onion/apricot mixture onto the bottom half of the meat. You probably won’t use all the mixture.  Fold the top of the roast over the stuffing and tie the roast with kitchen twine at 2-inch intervals. The stuffing will poke out but push as much as you can back into the roast. It doesn’t matter if there is onion mixture oozing out of the roast; you can serve it on top of the pork slices.

Rub the top, bottom and sides of the roast with oil and sprinkle liberally with the Char Crust dry rub. Place the meat into a roasting pan and roast for 20 minutes. Turn the oven to 325°F. Cook the roast for an additional 45 minutes, basting with apple juice every 10 minutes. Remove the roast and insert an instant-read thermometer into the meat – not the stuffing. It should read 150°F. Tent the meat with foil and let sit for 15 minutes. Slice the pork and serve with the pan juices. Serves 6 with leftovers. You want leftovers. (Heat the leftovers in the oven or microwave piled with the leftover onion/apricot mixture.)

Meat