Roasted Pork Loin with Five-Onion Sauce

Name: Roasted Pork Loin with Five-Onion Sauce
Yield: Serves 6
Cuisine: France
Ingredients: 3 to 4 cups Chicken Stock; Salt and freshly ground pepper; 2 cups yellow onions, diced; 6 tablespoons unsalted butter; 2 cups red onions, diced; 1 pork loin roast on the bone, 4 to 5 pounds; ¼ cup chopped fresh chives; 2 cups leeks (white part only), well washed and sliced; ¼ teaspoon freshly grated nutmeg; ½ cup thinly sliced shallots; 4 large garlic cloves cut into slivers

Preparation info

Serves
6

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

One of my favorite soups is a French-inspired purée of five onions. After the onions cook for a long while they develop a wonderful sweetness. I thought a variation of this soup would make a great sauce. Potato pancakes are a great accompaniment: if time is tight, pan-fried or roast potatoes will do nicely.

Ingredients

Europe
France
Main course
Gluten-free
Mediterranean

Ingredients

Method