Balsamic-Glazed Roast Pork with Caramelized Onions
Five ingredients make up this easy and delicious roast pork dinner. Tuck the leftovers -onions and all- into sandwiches and don't forget the mustard. If your roast is quite lean, wrap the pork roast in a few strips of bacon.
Course Main Dishes
2.5lbboneless pork lointrimmed and tied
salt & pepper
2largesweet onionssuch as Vidalia
Preheat oven to 400F and lightly grease a roasting pan.
Pat the pork roast dry with paper towel and season all over with salt and pepper. Place in the roasting pan and wrap with bacon, if using.
Place in the center of the oven and roast for 25 minutes.
Meanwhile, chop onions into 1-inch wedges, leaving the root ends intact.Toss onions with olive oil and a little more salt and pepper.
Remove roast from oven and add the onions to roasting pan, arranging them around the roast.
Pour the balsamic vinegar over the roast and the onions and return the pan to the oven.
Continue to cook the roast for another ten to 15 minutes or until a meat thermometer inserted into the center of the roast reads 150F. Baste the roast with the balsamic a few times during this final cooking process.
Remove the pan from the oven and tent roast loosely with foil. Let rest for 5 minutes, then remove butcher's twine and carve.
Serve with caramelized onions on the side.
Don't worry if your roast has reached 150F before the onions are quite finished cooking. Simply remove the roast from the pan and allow to rest on a serving platter while the onions continue to cook in the pan and the balsamic reduces to a thick sauce.