Sunday cooking adventures: Pork roast with onions

Done cooking, just before slicing

Done cooking, just before slicing

I’ve roasted pork loin roast a lot of ways. In general, me (and my family) don’t go for the sweet combos that might contain, say, apples. I like pork loin because it is lean and a good source of protein. But the taste is often only ok.

Honey-cumin roasted pork with caramelized onions

Honey-cumin roasted pork with caramelized onions

This recipe came from my favorite source, Cooking Light. It has a honey, lemon and cumin glaze that gives it a good flavor. Then you take it one step further and turn the glaze and onions into a great tasting no-work sauce.  It was quick and easy, and the pork roasted in just over an hour (in fact, I overcooked mine). My advice would be to keep an eye on it. Check the temperature after an hour or so. Pork roast doesn’t take long to cook.


This is a great Sunday dinner and the leftovers will make super sandwiches, I’m sure. Here is a link to the original recipe: Honey-cumin roasted pork with caramelized onions.

Honey-Cumin Roasted pork roast
adapted from Cooking Light Magazine
1 three-pound pork roast (I used 4 pounds)
3 tablespoons honey (I used 4)
1 tablespoon fresh lemon juice (I used 2)
1 tablespoon ground cumin (I made it a heaping tablespoon)
1 1/2 teaspoons of kosher salt (I omitted)
1/4 teaspoon ground red pepper
2 large onions, each cut into eight wedges (I used 2 1/2 onions, 20 wedges)
1 cup fat-free low-sodium chicken broth (I used about 1 1/2 cups)

Preheat oven to 375 degrees.

1) Trim fat from pork, then score a diamond pattern on top of pork.
Combine honey and next four ingredients in a small bowl. Combine 2-3 tablespoons (depending on how much you made) of mixture with onion wedges. Toss well to combine. Place pork on the rack of broiling or roasting pan (I used roasting pan, which I would recommend). Arrange onions around pork. Brush remaining mixture over pork. Cook for about an hour and 15 minutes, until temperature reaches 155 degrees. Place pork on a platter, cover with foil and allow to sit for 10 minutes.

2) While roast rests on platter, remove rack from pan. Add 1/2 chicken broth to drippings in pan and scrape pan with spoon to remove brown bits from pan. Combine drippings with remainder of broth in a small saucepan. Bring to a boil, reduce heat and simmer for five minutes. Cut pork diagonally against grain into thin slices. Serve with onions and sauce.

Sunday dinner: Pork roast, sweet potatoes and (what else!) green beans.

Sunday dinner: Pork roast, sweet potatoes and (what else!) green beans.

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