Pork Loin Roast with Pumpkin Seed Crust and Onions in Carrot Juice

Pork Loin Roast with Pumpkin Seed Crust and Onions in Carrot Juice

  • Preparation 45 min
  • Cooking 1 h
  • Servings 8

Categories

Ingredients

  • Onions in Carrot Juice

    • 8 medium onions, peeled and halved
    • 2 large carrots, cut into rounds
    • ½ cup (125 ml) carrot juice
    • 2 tbsp (30 ml) honey
    • 2 tbsp butter
    • 1 pinch ground cinnamon
  • Pork

    • 2 tsp salt
    • 1 tsp ground black pepper
    • 1 tsp ground coriander
    • 1 pork loin roast, about 4.4 lb (2 kg), tied
    • 2 tbsp (30 ml) olive oil
    • 2 cups (500 ml) beef or chicken broth
    • ¼ cup (35 g) toasted flour
    • 1 tbsp (15 ml) Dijon mustard
  • Pickled Onions

    • 4 red pearl onions, peeled and sliced into thin rounds
    • 1 tbsp (15 ml) lemon juice
    • ½ tsp sugar
    • Flat-leaf parsley leaves, to taste
  • Pumpkin Seed Crust

    • ½ cup (80 g) roasted unsalted pumpkin seeds
    • ¼ cup (30 g) breadcrumbs
    • ¼ cup (20 g) fresh Parmesan cheese, finely grated
    • 2 tbsp (30 ml) basil pesto
    • 2 green onions, cut into pieces

Preparation

  • Onions in Carrot Juice

  • Pork

  • Pickled Onions

  • Pumpkin Seed Crust

Note from Ricardo

For an even more gourmet dish, replace the pumpkin seeds with pistachios.

Personal Note