Honey-Cumin Roasted Pork with Caramelized Onions

Honey-Cumin Roasted Pork with Caramelized Onions Recipe
Becky Luigart-Stayner

Yield:

12 servings (serving size: 3 ounces pork, about 1/4 cup onions, and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 35 %
Fat 8.2 g
Satfat 2.8 g
Monofat 3.7 g
Polyfat 0.9 g
Protein 22.7 g
Carbohydrate 11.3 g
Fiber 1.5 g
Cholesterol 62 mg
Iron 1.4 mg
Sodium 403 mg
Calcium 28 mg

Ingredients

1 (3-pound) boned pork loin roast
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
2 large onions (about 2 pounds), cut into 8 wedges
1 cup fat-free, less-sodium chicken broth, divided

Preparation

Preheat oven to 375°.

Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375° for 1 hour and 15 minutes or until thermometer registers 155° (slightly pink). Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5° upon standing).

Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

October 2000
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