Pork loin with caramelized onions and honey-glazed root vegetables
Paleo, Gluten Free, Dairy Free, Soy Free
2 Servings, 500 Calories/Serving, 35 Minutes
Cook the onions in the same pan used to brown the pork to take advantage of any savory juices left behind and ratchet up the meaty flavors of this earthy dish. Rosemary and honey add just the right amount of sweetness to the roasted roots.
- ¾ pound Garnet sweet potato
- 5 ounces Tokyo turnips
- ½ pound carrots
- Fresh rosemary
- 1 yellow onion
- 1 to 2 garlic cloves
- Fresh thyme
- 2 tablespoons honey
- Two 6-ounce pork loins
- 2 tablespoons unsalted butter (optional)
Prep the vegetables
- Scrub the sweet potato, cut in half lengthwise and then into ¼-inch-thick half-moon slices.
- Scrub the turnips. Trim their tops and cut them in half from stem to root end.
- Scrub the carrots, trim their tops, and cut on a diagonal into ¼-inch-thick pieces.
- Roughly chop the rosemary leaves.
- Peel the onion and thinly slice.
- Roughly chop the garlic.
- Roughly chop the thyme leaves.
Cook the root vegetables
Sear the pork; caramelize the onions
- Season the pork with salt and pepper.
Reduce the heat to medium and add 1 to 2 teaspoons oil, if the pan is dry. Add the onions, season with salt, and cook, stirring to release any browned bits stuck to the pan, until the onions start to soften, 4 to 6 minutes.
Add the garlic and thyme, and cook until fragrant, 1 to 2 minutes. Add ½ cup water and bring to a boil.
Reduce to a simmer, add the butter, if using, and return the pork to the pan along with any juices that have collected on the plate. Cover and cook until the pork is cooked through and the liquid has reduced by half, 3 to 4 minutes.
Nutrition per serving: Calories: 500, Protein: 40g, Total Fat: 22g, Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 11g, Cholesterol: 145mg, Carbohydrates: 34g, Fiber: 7g, Added Sugar: 16g, Sodium: 240mg