Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce


It’s important to make sure that the pork roast has enough air circulating around it (especially underneath) as it cooks, so use a roasting pan fitted with a rack to elevate the meat as it cooks.

Pork Loin Roast with Caramelized Onions and White Wine-Dijon Sauce
Photo: Charissa Fay
Active Time:
45 mins
Total Time:
10 hrs 10 mins


  • 1/2 cup Dijon mustard

  • 1/4 cup whole-grain mustard

  • 1/4 cup dry sherry

  • 6 tablespoons unsalted butter (3 ounces), softened, divided

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon cayenne pepper

  • 5 1/2 teaspoons kosher salt, divided

  • 1 (4-pound) boneless pork loin roast

  • 1/4 cup canola oil, divided

  • 2 medium-size red onions, cut into 8 wedges each

  • 1 pound cipollini onions, peeled

  • 6 large shallots (about 9 ounces), peeled and halved lengthwise

  • 3/4 teaspoon black pepper, divided

  • 1/4 cup dry white wine

  • 2 tablespoons dark brown sugar

  • 4 thyme sprigs, plus more for serving

  • 1/2 cup water


  1. Whisk together Dijon, whole-grain mustard, sherry, 2 tablespoons butter, thyme leaves, cayenne, and 1 teaspoon salt in a large bowl until combined. Add pork loin to bowl, turning to coat. Cover and chill at least 4 hours or up to overnight.

  2. Preheat oven to 350°F. Remove pork loin from marinade, reserving 3 tablespoons marinade. Discard remaining marinade. Season pork on all sides with 2 teaspoons salt.

  3. Heat 2 tablespoons oil in a large skillet over high. Add pork, and cook until browned on all sides, about 4 minutes per side. Remove from skillet, and set aside. Toss together red onions, cipollini onions, shallots, 2 teaspoons salt, 1/2 teaspoon black pepper, and remaining 2 tablespoons oil. Add half of onion mixture to skillet, and cook, without stirring, until browned on one side, about 2 minutes. Remove onion mixture from skillet, and place in bottom of a heavy-duty metal roasting pan. Repeat with remaining half of onion mixture.

  4. Place a roasting rack over onions in roasting pan, and place browned pork on rack. Bake in middle of preheated oven until a meat thermometer inserted into center of pork registers 130°F, about 1 hour. Remove pork from pan, and transfer to a cutting board. Let rest 20 minutes before slicing. Using a slotted spoon, transfer onions to a plate.

  5. While pork rests, place roasting pan on stovetop. Add wine, brown sugar, thyme sprigs, reserved 3 tablespoons marinade, remaining 1/4 cup butter, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook over medium until butter is melted and mixture is reduced by half, about 2 minutes. Transfer wine mixture to a small saucepan. Add 1/2 cup water and any accumulated pork juices on cutting board. Bring to a boil over medium-high, and cook 5 minutes. Remove from heat.

  6. Arrange pork loin (sliced or whole), roasted onions, and fresh thyme sprigs on a serving platter. Spoon wine sauce over top, and serve.

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