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Crispy Caramelized Onion-Crusted Pork with Roasted Vegetables

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A tender, juicy pork loin roast wrapped in a sweet, deeply browned caramelized onion crust, served with perfectly roasted carrots, parsnips, and potatoes. This easy and flavorful dinner is perfect for busy weeknights or casual dinner parties.

Ingredients

Scale
  • 1 (3 to 4 pounds) pork loin roast, trimmed
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and black pepper, to taste
  • 2 teaspoons Dijon mustard (optional)
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • 2 medium Yukon gold potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring every 5 minutes, until onions are deeply caramelized and golden brown, about 40-45 minutes.
  2. Preheat the oven to 375°F (190°C). While onions caramelize, prepare the vegetables and pork.
  3. Pat the pork loin dry with paper towels. Rub all over with salt, pepper, minced garlic, rosemary, thyme, and Dijon mustard if using.
  4. Let the caramelized onions cool slightly. Press them firmly onto the top and sides of the pork roast to form an even crust.
  5. In a large bowl, toss carrots, parsnips, and potatoes with 2 tablespoons olive oil, oregano, salt, and pepper. Spread vegetables in a single layer on a roasting pan or baking sheet.
  6. Place the pork roast on top of the vegetables in the pan to allow juices to flavor the veggies during roasting.
  7. Roast in the oven for 45-50 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Check at 40 minutes to avoid overcooking.
  8. Remove the roast and vegetables from the oven. Tent the pork loosely with foil and let rest for 10-15 minutes to redistribute juices.
  9. Slice the pork into thick pieces, arrange on plates with roasted vegetables, and drizzle pan juices over the top before serving.

Notes

Caramelize onions slowly over low heat to avoid burning. Use a meat thermometer to ensure pork is cooked to 145°F (63°C) and rest meat for 10-15 minutes before slicing. If onion crust browns too quickly, cover loosely with foil halfway through roasting. Stir vegetables once during roasting for even cooking. Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain texture.

Nutrition

Keywords: pork loin roast, caramelized onion crust, roasted vegetables, easy dinner, weeknight meal, comfort food, roasted carrots, parsnips, potatoes

Find it online: https://avabake.com/crispy-caramelized-onion-crusted-pork-recipe-easy-perfect-roasted-vegetables-dinner/