This recipe was inspired by my hubby's Uncle Paul's famous burned onion pork roast. I was never fortunate enough to enjoy Uncle Paul's cooking myself, as he passed away a few years ago, but the family always raves about this particular specialty of his. Uncle Neil and my mother-in-law, Becky, have both prepared it, and it is always a huge hit. In this recipe, I use pork loins instead of a whole pork roast and add my own twist of herbs and seasonings. It's not quite the same as theirs, but I have to say my version turned out pretty well too. My hubby gobbled his first serving down and went back for seconds. The pork is juicy, tender and flavorful with little gems of blackened onion goodness (which everyone fights over who will get the last bits!). The onions are deeply caramelized until they are crispy-almost-burned, which deepens their flavor and adds a nice crispy topping for the meat along with a rich, dark gravy. Our family enjoys this dish, and I hope yours does too!
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