Roasted Pork Loin with Caramelized Onions, Bowtie Pasta Alfredo & Portobello Mushroom Fries
Most of this dish isn’t anything new for me – or anything I made truly from scratch. What I wanted to do was take a pretty basic meal and elevate it in a few ways. Specifically, adding the caramelized onions to the pork loin and attempting a new, untried side dish. The mushroom fries became the star of the plate. The only thing I plan to change for next time is including a side of spicy marinara sauce for dipping.
Ingredients for pork loin:
- 1 pre-seasoned pork loin (I use Smithfield marinated pork tenderloins which you can find in any grocery story)
- Caramelized onions (follow the recipe included in “Chicken Quesadilla & Caramelized Onions” post)
Ingredients for pasta:
- 1 package pasta (whatever kind you prefer, I happened to use bowtie for this dish)
- 1 jar low-fat Alfredo sauce
Ingredients for Portobello mushroom fries:
- Peanut oil, for frying (I used vegetable oil)
- 5 large Portobello mushrooms
- 1/2 cup all-purpose flour
- 1 1/2 cup panko bread crumbs
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 tbsp finely chopped fresh parsley leaves
- 1/2 tsp red pepper flakes
- Salt and freshly ground black pepper
- 3 eggs, lightly beaten
Directions for pork loin:
This is pre-marinated so it’s super simple. Just follow the instructions on package, but basically you’re cooking it on a baking sheet in the oven for about 30 minutes or so depending on the weight. Remove when done and let rest. Slice, plate and top with caramelized onions.
Directions for pasta:
Cook pasta, drain, toss with Alfredo sauce and plate.
Directions for Portobello mushroom fries:
Preheat oil in a deep-fryer to 350 degrees F. Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips. Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper. Dredge the mushrooms in flour, followed by the egg wash and finally in the panko. Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.
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