Roast Loin of Pork with Onions

Updated at: Thu, 17 Aug 2023 00:08:58 GMT

Step 1

Preheat the oven to 425°F/220°C/Gas Mark 7

Step 2

Score the skin of the pork, rub it with salt, pepper, and a little vinegar and olive Score the skin of the pork, rub it with salt, pepper, and a little vinegar and olive oil, and roast in a large roasting pan in a hot oven for 20 minutes.

Step 3

Meanwhile, peel and slice the onions into thin rings. After 20 minutes, reduce the heat to 325°F/160°C/Gas Mark 3. Take the pork out of the oven and transfer to a plate, add a little olive oil to the pan and put it back in the oven for 5 minutes to heat. Then add the onion rings, stirring them so they separate into rings and get coated in oil. Put the pork back into the pan and roast for an additional 25 minutes per each pound/450g.

Step 4

The onions should cook very slowly and become deliciously sweet and sticky. Stir them from time to time, and add a tablespoon of water if they are starting to brown too early, or are looking dry.

Step 5

When the pork is done, take it out of the oven, cover with foil, and let it rest for 10–15 minutes. Lift the onions into a saucepan, leaving the fat behind in the roasting pan for gravy. Put the saucepan over low heat and let the onions finish cooking for 10 minutes, then add the wine vinegar and mustard, and cook for another 3–4 minutes

Step 6

To serve, carve the pork into thick slices, and put the onions in a serving dish to let people help themselves

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