Honey-Cumin Roasted Pork with Caramelized Onions
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- Calories: 212
- Calories from fat: 35%
- Fat: 8.2g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.9g
- Protein: 22.7g
- Carbohydrate: 11.3g
- Fiber: 1.5g
- Cholesterol: 62mg
- Iron: 1.4mg
- Sodium: 403mg
- Calcium: 28mg
- 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
- 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.
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