Pork loin roast with caramelized onions and white wine-Dijon sauce from Food & Wine Magazine, February 2019: The Home Issue (page 92) by Alex Guarnaschelli

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beer-braised carrots with coriander and feta; Mashed parsnips with crispy pancetta; Roasted broccoli with broccoli stem vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Fyretigger on April 28, 2025

    I used the marinade part of this recipe in making a porchetta-based pork loin roulade, marinating for 24 hours. The flavor perfectly permeated the meat, and every bite was equally flavorful. The acidity of the mustard nicely complimented the richness of the bacon wrapping the roast.

  • Acarroll on September 04, 2024

    Great! I used a smaller roast and pulled it out when at temp. The onions are an absolute necessity. Served with roasted broccoli and broccoli stem vinaigrette from the same magazine issue.

  • Fyretigger on September 16, 2023

    Wonderfully delicious and easy for impressive results. I too had to substitute pearl for cipollini onions, and I added carrots for color and mushrooms because, yum! I used more of the marinade in the sauce for extra boldness

  • chawkins on March 12, 2021

    Very good pork roast, moist and perfectly cooked. I marinated for 20 hours. I was concerned that the brown sugar added to the sauce would make it too sweet but it was perfectly balanced. I made half a recipe since my loin was only a little over 2 lbs. I also used frozen pearl onions since cipollini onions are not available in my market.

  • imaluckyducky on October 18, 2020

    5 stars! Quick to get into the oven, minimal effort for deliciousness. The mustard/wine/pan juice sauce is the perfect amount of acidity to cut through the richness of the pork, with an addicting umami kick. Leftovers make a really good sammich. Be warned this requires marinating overnight.

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