Herbed Pork Roast with Tomatoes and Caramelized Onions
Roast pork is a simple accompaniment to Pinot Noir. The onions and tomatoes shoulder a new mantle of character when roasted with herbs and olive oil, making them surprisingly wine friendly. The smoked sea salt, used sparingly, lends an air of mystique to the whole show. If you don’t want smoke flavor, substitute sea salt or kosher salt. Serves 6
Ingredients
- 2½ – 3 lbs Pork Loin Roast
- 2 medium yellow onions
- 3 medium tomatoes, ripe yet firm
- 3 tablespoons extra virgin olive oil
- Kosher Salt
- Freshly ground black pepper
- 3 4-inch fresh rosemary branches
- 6 bushy sprigs fresh thyme
- Smoked Sea Salt
Directions
1. Preheat the oven to 400 degrees F.
2. Rub the pork loin with olive oil and season with salt and pepper. Tie the pork roast with string. Tuck the rosemary under the string.
3. Peel the onions and trim the ends so that the root end will hold the onion layers together when they are cut into quarters. Reserve.
4. Bring a medium pot of water to a boil. Core the tomatoes and make an X on the bottom. Place the tomatoes in the boiling water. Blanch them from 10 to 30 seconds to loosen their skins. Remove from the water with a slotted spoon and place them in a bowl to cool. When they are cool enough to handle slip the skins off and cut the tomatoes in half horizontally. Squeeze gently to remove the seeds. Reserve the tomatoes in a bowl.
5. Heat a 12-inch sauté pan over medium heat. Add 1 tablespoon of olive oil to the pan and then the prepared roast. Brown the roast on all sides, about 5 minutes. Remove roast from pan.
6. In the same skillet, add 1 tablespoon of olive oil to the pan and then add the onions. Brown the onions lightly on all sides.
7. Return pork to the skillet and add the tomatoes, cut side up. Drizzle the remaining olive oil and season with the smoked salt and black pepper. Place the thyme sprigs on top of the onions and tomatoes.
8. Place the pan in the oven and roast for 50 minutes or until a thermometer reads 140 degrees F. Turn the tomatoes over halfway through roasting. If the pan becomes dry before everything is fully cooked, add a little bit of water to the pan to prevent the juices from burning.
9. Remove the roast from the oven and let it rest for 10 minutes. It will continue to cook and raise the internal temperature 5 to 10 degrees F.
10. Remove the thyme stems from the pan. Leave behind the leaves that have dropped off. Finish the dish with a touch more of the smoked sea salt and serve.