She Strengthens

Elevate Your Holiday Feast with a Show-Stopping Roasted Pork Loin

Are you tired of the same old holiday dishes? Look no further! This mouth-watering roasted pork loin recipe is sure to impress your guests and become a new family favorite.

The Perfect Blend of Flavors

To start, rub the pork loin with a mixture of salt, pepper, brown sugar, and fresh thyme. The sweetness of the sugar and the earthiness of the thyme perfectly complement the rich flavor of the pork.

Sweet and Savory Onions

While the pork is roasting, caramelize some sweet cipollini onions and crispy pancetta in the same pan. The result is a sweet and savory flavor combination that will leave you wanting more.

A Creamy Pan Sauce to Die For

But the pièce de résistance is the creamy pan sauce made with Calvados, apple cider, chicken stock, and a touch of cream. It’s the perfect accompaniment to the pork and onions, and it’s sure to be a hit with your guests.

Serve with Style

Serve the roasted pork loin with the caramelized onions and pan sauce, accompanied by a refreshing poached pear salad and some crusty bread to soak up the juices. Your guests will be talking about this dish for years to come!

What You’ll Need

For this recipe, you’ll need:

• 1 (4- to 4-1/2-pound) boneless pork loin
• 1 1/2 pounds cipollini onions
• 12 ounces unsliced pancetta
• 2 tablespoons packed dark brown sugar
• 1 teaspoon finely chopped fresh thyme leaves
• Freshly ground black pepper
• Unsalted butter, as needed
• 3 tablespoons all-purpose flour
• 1 cup apple cider or unfiltered apple juice
• 1 cup Calvados
• 2 cups low-sodium chicken broth or stock
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 cup heavy cream

Let’s Get Cooking!

Step 1: Prepare the Pork

Combine the salt, sugar, thyme, and pepper in a small bowl. Pat the pork dry with paper towels and place on a baking sheet or large dish. Rub the pork all over with oil, then sprinkle with the thyme mixture and rub until evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Step 2: Roast the Pork

Heat the oven to 450°F and arrange a rack in the middle. Remove the pork from the refrigerator and let it sit at room temperature while the oven heats. Place the pork fat-side up in the middle of a roasting pan and roast for 30 minutes. Meanwhile, peel the onions and place them in a large bowl. Cut the pancetta into large dice and add it to the bowl. Add the sugar and thyme, season with pepper, and toss with your hands to combine. Reduce the oven temperature to 350°F, scatter the onion-pancetta mixture around the pork in an even layer, and roast for 20 minutes. Stir the onion-pancetta mixture and continue to roast until the onions are knife tender and an instant-read thermometer inserted into the center of the pork registers 145°F, about 10 to 20 minutes more.

Step 3: Make the Sauce

Place a fine-mesh strainer over a medium saucepan. Drain all but 3 tablespoons of drippings from the roasting pan. If you don’t have enough drippings, add butter as needed. Place the pan across two burners over medium heat until the butter is melted, if using. Sprinkle in the flour and scrape up any browned bits from the bottom of the pan. Cook, stirring constantly, until the raw taste of the flour is cooked out, about 2 to 3 minutes. Increase the heat to medium high. Whisk in the cider or juice and Calvados and cook, whisking occasionally, until the sauce simmers and thickens, about 5 to 6 minutes. Whisk in the broth or stock and measured salt and bring to a boil. Cook, stirring occasionally, until reduced to about 2 1/4 cups, about 5 minutes. Pour the mixture through the strainer into the saucepan. Discard the contents of the strainer. Place the saucepan over medium heat, whisk in the cream and any accumulated juices on the plate from the rested pork, and bring to a simmer. Taste and season with salt and pepper as needed.

Step 4: Serve and Enjoy!

Cut the pork crosswise into 1/2-inch-thick slices. Serve with the onion-pancetta mixture and sauce. Garnish with fresh thyme leaves and serve with a poached pear salad and crusty bread on the side. Your guests will love it!