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Honey-Cumin Roasted Pork with Caramelized Onions

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


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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).

  3. 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.

Cook's Notes

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