Roast Pork with Caramelized Onions and Thyme

 A tender pork roast, accompanied by delicious caramelized onions and flavored with thyme, is a dish that is both flavorful and comforting, perfect for a dinner with family or friends.

Ingredients:

1.5 kg pork roast (shoulder or tenderloin)

3 large onions, sliced

2 tablespoons butter

2 tablespoons olive oil

2 sprigs fresh thyme

1 tablespoon sugar (optional, to caramelize the onions)

1/2 cup vegetable broth or white wine (for deglazing)

Salt and pepper to taste

Instructions:

Prepare the pork roast:

Preheat your oven to 180°C (350°F).

Season the pork roast with salt and pepper on all sides.

In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides for 5 to 7 minutes, until well browned. This seals in the juices and creates a flavorful crust.

Caramelize the onions:

While the roast is searing, slice the onions.

In another pan, melt the butter over medium heat.

Add the sliced ​​onions and a pinch of salt. Cook gently for 10 to 15 minutes, stirring regularly, until the onions become translucent and begin to brown.

If you prefer sweeter onions, add 1 tablespoon of sugar to promote caramelization. Continue cooking until the onions are golden brown and lightly caramelized.

Oven cooking:

Place the pork roast in a baking dish and surround it with the caramelized onions. Add the thyme sprigs and pour the broth or white wine into the bottom of the dish to prevent the onions from burning.

Bake for 1.5 to 2 hours, depending on the size of the roast, until the internal temperature reaches 70°C (160°F) for a well-cooked roast. You can baste the roast with the cooking juices every 30 minutes to keep it juicy.

Resting and Carving:

Once cooking is complete, remove the roast from the oven and let it rest for 10 to 15 minutes before slicing. This allows the juices to distribute evenly throughout the meat.

Serving:

Slice the roast and serve with the caramelized onions and cooking juices. You can add a side dish such as roasted potatoes or seasonal vegetables. See also Chicken stuffed with ground beef

Tips:

Meat selection: For a juicier roast, pork shoulder is a great option. If you prefer a leaner roast, opt for pork tenderloin.

For a deeper flavor: Add crushed garlic cloves to the pan with the onions for an extra kick.

Sides: Serve this dish with roasted vegetables, mashed potatoes, or even rice pilaf for a complete meal.