Balsamic-Baked Onions & Potatoes With Roast Pork Loin



What’s The Dish?
Jamie Oliver’s Balsamic-Baked Onions & Potatoes with Roast Pork Loin from his Jamie at Home series.

The Verdict (Recipe Below)
I’ll start off by saying that this was DELICIOUS and I will definitely be making again as this was the first time I’ve made it!! The potatoes and onions cooked in balsamic vinegar were amazingly juicy & sweet. This method of cooking the pork loin was also great as the end result wasn’t in any way dry and the meat was tender and juicy.

I will caveat that my pork took a fair amount longer to cook than the 1 hour listed in the recipe, probably by about 15-20 mins. I’m not sure if this was because it should have been seared for longer at the beginning but when taking it out initially, I checked the temp with the meat thermometer and it definitely wasn’t ready so had to stick back in the oven for longer. 1 hour didn’t seem that long to me to cook a 1.5kg joint for though so maybe factor this into your timings!

I was also slightly cautious about using what seemed like SO much balsamic vinegar in with the potatoes & onions but really didn’t need to be, as this is all absorbed during the cooking process.

In summary, just make this and I’m sure you won’t regret it! Happy cooking.

1.5kg pounds medium-sized waxy potatoes (all purpose), peeled and quartered lengthwise
Olive oil
200g butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
350ml cheap balsamic vinegar
Sea salt and freshly ground black pepper

For The Pork:
1 small bunch fresh rosemary, leaves picked and finely chopped
Salt and pepper
2 tablespoons freshly ground fennel seeds
1.5kg boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern
Olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 glasses white wine

Preheat the oven to 200 degrees C. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.

To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.

Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)

Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy – removing the pan to toss the onions and potatoes halfway through.

After 1 hour, the meat should be cooked. Prick it with a sharp knife – if the juices run clear, it’s done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.


More Info
Original source & credit: Food Network


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