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Hands-on Time
20 Mins
Total Time
1 Hour 50 Mins
Yield
Makes 8 servings
Photo: Jim Franco; Styling: Lydia Degaris Pursell

How to Make It

Step 1

Preheat oven to 450°. Sprinkle 1 tsp. salt and 1/2 tsp. pepper over pork; rub rosemary and 1 Tbsp. thyme over pork. Place pork in a lightly greased roasting pan.

Step 2

Toss together onions, olive oil, 1/8 tsp. pepper, and remaining 1/4 tsp. salt until coated. Arrange onions around pork.

Step 3

Bake at 450° for 30 minutes; reduce oven temperature to 375°. Bake 50 more minutes or until a meat thermometer inserted into thickest portion registers 145°, stirring onions once. Transfer pork to a cutting board; cover loosely with aluminum foil, and let stand 10 minutes before slicing.

Step 4

Meanwhile, coarsely chop onions; transfer to a bowl. Stir in vinegar, brown sugar, and remaining 1 tsp. thyme. Stir in pumpkin seeds before serving. Serve pork with relish.

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