Oven-baked pork loin with glazed onion rings

Name: Oven-baked pork loin with glazed onion rings - Silvia E.
Ingredients: 1.2; 1.5 kg pork shoulder (chop; thigh; tenderloin; neck; jowl) 1 carrot 5; 6 onions 50 g peas (fresh; canned; or frozen) 1 teaspoon honey 2 tablespoons red vinegar 3; 4 tablespoons frying oil 2 tablespoons olive oil 1 teaspoon sweet paprika 1 pinch of hot paprika 3; 4 bay leaves 500 ml blonde beer 2 tablespoons ketchup 3 teaspoons sugar butter the size of a walnut 1/2 red bell pepper; 1 pickled cucumber 1 pepperoni 2 teaspoons seasoning base salt; pepper; thyme; marjoram; allspice; coriander

Meat - Oven-baked pork loin with glazed onion rings by Silvia E. - Recipia

Oven-Baked Pork Breast with Glazed Onion Rings Preparation time: 20 minutes Baking time: 90 minutes Total time: 110 minutes Servings: 6-8 Who said onions are just a secondary ingredient? This recipe for oven-baked pork breast with glazed onion rings transforms a humble ingredient into a side dish worthy of the finest meals. Over time, onions have been used in countless dishes, but here we focus on giving them a special shine alongside a delicious pork breast. Ingredients needed: - 1.2-1.5 kg pork breast (chop, shoulder, tenderloin, neck, or belly) - 1 carrot - 5-6 onions - 50 g peas (fresh, canned, or frozen) - 1 teaspoon honey - 2 tablespoons red vinegar - 3-4 tablespoons frying oil - 2 tablespoons olive oil - 1 teaspoon sweet paprika - 1 pinch of hot paprika - 3-4 bay leaves - 500 ml blonde beer - 2 tablespoons ketchup - 3 teaspoons sugar - butter the size of a walnut - 1/2 red bell pepper - 1 pickled cucumber - 1 pepperoni - 2 teaspoons base for dishes - salt, pepper, thyme, marjoram, allspice, coriander Preparing the pork breast: 1. Preparing the meat: Start by washing the pork breast well and cutting it into slices about 2-3 cm thick. It is important to let the meat rest at room temperature for 10-15 minutes before cooking. This will help achieve a juicier roast. Season the slices with pepper and other preferred spices, but do not add salt yet, as it will draw moisture from the meat. 2. Frying the meat: Heat the oil in a large skillet. Add the slices of meat and fry them for 2-3 minutes on each side until they turn whitish. The frying moment is crucial – do not leave them longer, as we want to keep their juiciness. 3. Preparing the tray: After frying the meat, transfer it to a deeper tray. Clean the carrot and bell pepper, cut them into sticks, and place them next to the meat along with the peas. 4. Assembling the sauce: In a bowl, combine the ketchup, beer, the oil in which you fried the meat, vinegar, and sugar. Add the bay leaves, salt, pepper, thyme, allspice, and marjoram. Pour this mixture over the meat and vegetables, adding ½ liter of water. 5. Baking: Preheat the oven to 180°C. Place the tray in the oven for 1 hour and 30 minutes. It is essential to check occasionally to avoid burning. If you notice it starting to dry out, you can add a little beer or water. Basting the meat with the sauce from the tray will help maintain its juiciness. Preparing the glazed onion rings: 1. Preparing the onions: Peel the onions and slice them into rings. Here, you can choose either white or red onions, depending on your taste – red onions will add a hint of sweetness and a pleasant color. 2. Glazing: In a non-stick skillet, melt the butter along with the olive oil. Add the onion rings and let them cook over low heat. Add the honey, red vinegar, and sweet paprika, stirring constantly. Glaze the onion rings in two or three batches to avoid overcrowding the skillet. 3. Finalizing the side dish: Add a little water and let it simmer until the liquid almost completely reduces and the onions become golden and soft. Season with thyme, marjoram, and salt. Finally, add the strips of pickled cucumber for an extra crunch and acidity. Assembling the dish: 1. Check the meat after 1 hour and 30 minutes to ensure it is well cooked. If in doubt, let it brown for another 10-15 minutes. 2. Remove the tray from the oven and place the slices of meat on a platter, alongside the vegetables from the tray, peas, and the glazed onion rings. 3. Garnish with slices of pickled cucumbers, bell peppers, and pepperoni for a colorful and appetizing look. Serving: This dish is perfect for a festive meal or a special dinner. I recommend serving it alongside mashed potatoes or a fresh salad to balance the rich flavors. Useful tips: - If you want an extra flavor boost, you can add a few cloves of garlic to the meat sauce. - You can experiment with different types of beer to see which pairs best with your taste. - This recipe can also be adapted with chicken or turkey for a lighter version. Nutritional benefits: Pork breast is a good source of protein, necessary for building and repairing tissues. Additionally, onions provide antioxidants and vitamins, contributing to immune system health. Frequently asked questions: 1. Can I replace the beer with something else? Yes, you can use meat broth or seasoned water for a non-alcoholic version. 2. How can I store leftovers? Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. You can reheat them in the oven to restore the juicy texture. This recipe for oven-baked pork breast with glazed onion rings not only combines textures and flavors but also brings a touch of elegance to the plate. So embark on this culinary adventure and enjoy this delicacy! Enjoy your meal!

Oven-baked pork loin with glazed onion rings

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