Roast Pork Loin with Caramelized Onions and Sherry Wine Sauce
By All-Clad
Roast Pork Loin with Caramelized Onions and Sherry Wine Sauce
By All-Clad
Yield/Serves:
Makes 4 servings
- 1 (2½-pound) boneless pork loin roast, well trimmed
- Salt & black pepper
- 2 yellow sweet onions, sliced
- 2 tablespoons olive oil
- ¼ cup medium dry or cream Sherry
- ⅓ cup heavy cream
With the oven rack in the center position, preheat the oven to 400°F.
Season both sides of the pork loin with salt and pepper.
Place the All-Clad 3 Qt. Sear & Steam Pan on the stove, add the olive oil and turn the heat to medium. Sear the pork loin in the pan until the pork is well caramelized. Remove the pork from the pan.
Add the sliced onions to the Sear & Steam Pan and slowly cook until they begin to caramelize and take on color, about 10 minutes. Season with salt and pepper and remove the pan from the heat.
Place the Sear & Steam rack over the onions in the pan. Place the pork loin, fat side up, on the rack in the pan. Roast in the preheated oven until a meat thermometer inserted into the center of the pork registers 150°F, about 40 minutes.
Take the pan from the oven and remove the pork loin from the pan, let pork rest, covered for 10 minutes before slicing.
While pork rests, remove the onions from the pan, set aside and cover to keep warm.
Add the Sherry to the reserved juices in the pan and bring to boil, scraping up any browned bits, until reduced by half, about 1 minute. Add cream and any accumulated juices from the resting meat and onions to the sauce in the pan. Bring to boil, stirring until slightly thickened, 1 to 2 minutes.
Cut pork crosswise into ⅓-inch thick slices. Arrange pork slices on a platter with the onions in the center. Pour Sherry sauce over pork slices and serve.
Season both sides of the pork loin with salt and pepper.
Place the All-Clad 3 Qt. Sear & Steam Pan on the stove, add the olive oil and turn the heat to medium. Sear the pork loin in the pan until the pork is well caramelized. Remove the pork from the pan.
Add the sliced onions to the Sear & Steam Pan and slowly cook until they begin to caramelize and take on color, about 10 minutes. Season with salt and pepper and remove the pan from the heat.
Place the Sear & Steam rack over the onions in the pan. Place the pork loin, fat side up, on the rack in the pan. Roast in the preheated oven until a meat thermometer inserted into the center of the pork registers 150°F, about 40 minutes.
Take the pan from the oven and remove the pork loin from the pan, let pork rest, covered for 10 minutes before slicing.
While pork rests, remove the onions from the pan, set aside and cover to keep warm.
Add the Sherry to the reserved juices in the pan and bring to boil, scraping up any browned bits, until reduced by half, about 1 minute. Add cream and any accumulated juices from the resting meat and onions to the sauce in the pan. Bring to boil, stirring until slightly thickened, 1 to 2 minutes.
Cut pork crosswise into ⅓-inch thick slices. Arrange pork slices on a platter with the onions in the center. Pour Sherry sauce over pork slices and serve.