Boneless Pork Roast with Caramelized Onion (Zwiebel Schweinebraten)

By Foodiewife

Having been raised by a German mom (Bavarian, to be exact), I find this traditional roasted pork with caramelized onion, served with potato dumplings to be one of my favorite childhood meals. It's very simple to make. Please visit my food blog to see how I made this dish on my food blog at: http://foodiewife-kitchen.blogspot.com/2010/01/zwiebel-schweinebraten-mit-kartffel.html

Ingredients

• EQUIPMENT:
• 1 (3-pound) pork loin roast or a boneless pork shoulder roast, which is less expensive
• 2 large yellow onions, sliced thin
• 1 tablespoon caraway seeds, optional
• 1 (8-ounce) box good quality beef stock
• Olive oil (enough to coat the bottom of the pan)
• Kosher salt & pepper, to taste
• Oven proof heavy skillet

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Bring the Pork Loin Roast to room temperature (about 30 minutes).

Pat the roast dry, and then season with kosher salt & fresh cracked pepper. Rub a thin coat of olive oil all over the roast. If using the caraway seed, distribute evenly on the roast and gently press into the meat.

Preheat the oven to 450°F.

Drizzle enough olive oil to the coat the bottom of a heavy bottom skillet. Turn on to medium-high heat, and watch closely for when the olive oil begins to ripple and just starts to smoke.

With tongs, add the pork roast into the pan and leave, undisturbed, for about 3 to 5 minutes. You want to see a golden and crispy outside. Sear the roast on all sides until evenly seared.

Drizzle about 1 tablespoon olive oil over the sliced onion and mix to evenly coat.

Spread the onion alongside the pork roast and cook into the oven, until cooked-- about 40 minutes. Check for an internal temperature of 145-150°F.

Remove the roast and cover with foil.

Remove the caramelized onion, and set aside.

Return the roasting pan to the stove top on medium high heat. Be careful not to burn your hands on the handle! Lay a cloth or oven mitt onto the handle, to remind you that it's hot. (I am speaking from experience.)

Simply deglaze the pan, by pouring the beef stock into the pan, scraping to loosen up the brown bits from searing the meat. Taste the sauce, and season with more salt & pepper, if it is needed.

My favorite way to enjoy this simple meal, is with German Potato Dumplings, or with warm German potato Salad.

Yummy!