Seared pork lion with caramelized onions & blackberries
4 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Granulated sugar |
| 4 | tablespoons | Unsalted butter |
| 2 | mediums | Walla Walla sweet onions or other sweet yellow onions-cut in half lengthwise & thinly sliced |
| 1 | \N | Pork lion roast, approx. 1 1/2 to 2 lbs. |
| \N | \N | Salt & freshly ground black pepper to taste |
| 1 | cup | Fresh blackberries |
Preheat oven to 325F. Place the sugar, 2 tablespoons butter and onion into a 9 or 10-inch heavy skillet, over medium heat. Stir onions to coat them with sugar and butter. Cook uncovered for 5 minutes, stirring occasionally.
The onions should turn translucent with cooking. Remove them from skillet and set aside.
Melt the remaining butter in the skillet over high heat and brown pork loin on all sides. Transfer the pork loin to a baking pan, sprinkle with the salt and pepper and surround with the partially cooked onions. Place the pan in the oven.
Bake for 1 hour or until the internal temperature reaches 170 to 180 degrees on a meat thermometer. Remove loin from oven and transfer to a warm platter. Surround loin with the caramelized onions and sprinkle the blackberries on top of the hot onions. This goees nicely with new potatoes and peas.
Recipe from The Detroit News, MM formatted and entered by Didi Pahl
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