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

  • shallots
  • dry sherry
  • ground cayenne pepper
  • Dijon mustard
  • red onions
  • thyme
  • whole grain mustard
  • dry white wine
  • cipollini onions
  • pork loin roast

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

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

  • 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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