Brined and Roasted Pork Loin W Caramelized Onions
Elevate your dinner table with this Brined and Roasted Pork Loin with Caramelized Onions, a show-stopping recipe that combines succulent, flavor-packed pork with sweet, golden onions. This dish begins with a homemade brine infused with garlic, bay leaves, and peppercorns, ensuring the pork loin stays tender and juicy. After a quick sear to lock in the flavors, the roast is oven-cooked to perfection, delivering a beautiful golden crust. The finishing touch? A generous topping of deeply caramelized onions, kissed with balsamic vinegar and fresh thyme for an irresistible balance of sweet and savory. Perfect for holidays or a special weeknight dinner, this recipe is sure to impress your guests and leave them craving more.
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Recipe Information
Ingredients
- 6 cups water
- 0.33 cup kosher salt
- 0.33 cup brown sugar
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 6 cups cold water
- 3 pounds boneless pork loin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon fresh thyme leaves
Instructions
Make the brine: In a large pot, combine 6 cups of water, kosher salt, brown sugar, smashed garlic cloves, bay leaves, and black peppercorns. Heat over medium heat, stirring, until the salt and sugar dissolve. Remove from heat, add the remaining 6 cups of cold water, and let cool completely.
Place the pork loin in a large sealable plastic bag or a non-reactive container. Pour in the cooled brine, ensuring the pork is fully submerged. Refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 375°F (190°C). Remove the pork loin from the brine, rinse it under cold water, and pat it dry with paper towels. Discard the brine.
Rub the pork loin with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast the pork loin for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Remove the pork from the oven, tent it with foil, and let it rest for 10-15 minutes.
While the pork is roasting, make the caramelized onions. In a large skillet, melt the butter over medium heat. Add the sliced onions, 1 teaspoon of sugar, and 1 teaspoon of salt. Cook, stirring occasionally, for 20-25 minutes, until the onions are golden brown and softened.
Stir in the balsamic vinegar and fresh thyme leaves into the onions and cook for an additional 2 minutes. Remove from heat and set aside.
Slice the rested pork loin and serve it topped with the caramelized onions. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 6381 mg | 277% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.1 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
