roasted red onion

This roast pork loin with apples and onions boasts a rustic loveliness from a garlic, thyme, and fennel seed rub and a caramelized sweetness from the side that's roasted at the same time. And it's about to become your new favorite one-pan dinner.

Roast Pork Loin with Apples and Onions

pork loin

red onions

red apples (such as Ida Red, Rome, or Pink Lady)

olive oil (divided)

salt

black pepper

garlic

thyme leaves

fennel seeds

Preheat

Preheat the oven to 400°F (204°C). Adjust the oven rack to the middle position. Take the pork out of the refrigerator and let it rest on the counter while the oven heats.

Cut each onion into quarters. Cut each apple in half from top to bottom. Using a teaspoon-size measuring spoon, a melon baller, or a paring knife, trim the apple core and stem. Place each apple half, cut side down, on the cutting board and cut it in half again.

Arrange

Place the onions and apples on a rimmed baking sheet lined with foil. Drizzle the onions and apples with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (about 12 turns if you&#39;re using freshly cracked pepper from a pepper mill). Toss everything together with your hands and spread in a single layer.

Mince the garlic and toss it in a small bowl along with the thyme, fennel seeds, the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

Pat the pork dry. Place it, fat side up, in the middle of the baking sheet, pushing the apples and onions aside. Rub the entire pork loin with the garlic mixture.

Roast

Roast everything until an instant-read thermometer inserted in the center of the pork loin reads 145°F (63°C), 45 to 60 minutes. (You&#39;ll probably want to start checking the pork loin after 30 minutes, just to be safe.)

Rest

Transfer the roast pork loin to a cutting board and let it rest for 5 minutes before slicing. Serve it along with the roasted apples and onions.

We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavor mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate.

California Farm No Salt Vegetable Broth

lovage root

Cups celery stalks, chopped,

Tbs italian parsley, chopped,

Cups wintercarrots, chopped, for sweet veggie flavor

Cups over ripe tomatoes, chunked,

Cup dried woods ear mushrooms sliced (amazon) for beef flavor

Cup fresh watercress, chopped,

celeriac

Cup roasted red onion, sliced, for sweet flavor

radishes

Cup vinegar

soy sauce

Tbs mace, dried, for beef flavor

Tbs smoked hot paprika powder,

Tbs turmeric for golden color

tsp brewers yeast per quart of concentrate, salt substitute

Twigs summer savory, bundled

Ferment the beets, radishes and the celeriac root with lacto-fermentation, a natural, safe way to make flavor enhancers that do not overpower. Scrub, slice veggies 1/4” thick, put in quart jar, cover with cabbage leaf, put 6 Tbs soy sauce and cup of apple cider vinegar over veggies, put rock weight on top. After one week, rinse veggies, dispose of cabbage leaf, and start your broth.

Bring slices of 1/4” vegetables to rolling boil in 12 cups of water: wintercarrots, celeriac, celery, beets, radishes, with chunked tomatoes, chopped water cress, parsley. Brown lovage and onion in dry cast iron skillet, add. Skim off foam, turn to simmer overnight. Condense to 3/4 volume, add soaked woodear mushrooms, condense to half.

Sieve out all ingredients, cool, run through food processor, put back in broth. Add herbs and spices, brewers’ yeast, bring to boil, ten minutes, remove savory. Taste, add Maggi seasoning to increase lovage flavor, if desired. Pour hot in quart sterilized mason jars with fresh lids. Tighten, immerse in 194 F degree waterbath, boil 15 minutes. Cool in waterbath. One quarter cup of dark brown concentrate makes 1 cup of vegetable soup broth. Label and date.

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California Farm No Salt Vegetable B...

The most viewed roasted red onion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine