Pork Loin with Roasted Onion-Apricot Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup coarsely chopped dried apricots |
1/2 cup dark rum |
1/3 cup golden raisins |
2 cups (1/2-inch) pieces vidalia or other sweet onion |
2 cups (1/2-inch) pieces red onion |
1 1/2 cups coarsely chopped boiling onion (about 1/2 pound) |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (2-pound) lean boned center-cut pork loin roast |
1 teaspoon cracked black pepper |
1/4 teaspoon salt |
1 garlic clove, crushed |
1 tablespoon brown sugar |
1 tablespoon balsamic vinegar |
1 garlic clove, crushed |
3 cups hot cooked rice |
2 tablespoons slivered almonds, toasted |
Directions:
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a bowl; cover with plastic wrap and vent. Microwave at high for 1 1/2 minutes; set aside.
3. Combine onions, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking pan; stir well to coat. Bake at 450° for 30 minutes on bottom rack of oven.
4. Trim fat from roast; place on a rack in a shallow roasting pan. Combine cracked black pepper, 1/4 teaspoon salt, and crushed garlic; rub over surface of roast. Insert a meat thermometer into thickest part of roast. Stir onions; place roast on next-to-bottom rack in oven. Bake onions and roast at 450° for 15 minutes. Reduce oven temperature to 350°. Bake an additional hour, stirring onions after 30 minutes. Stir apricot mixture into onions; continue baking onion mixture and roast 10 minutes or until thermometer reaches 160°. Remove roast and onions from oven. Cover roast loosely with foil; let stand 10 minutes. Stir in brown sugar and remaining ingredients to onion mixture.
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