Pork Loin Slices with Caramelized Onion

Traditional and Bimby Recipe

Today I wanted to prepare some caramelized onions and this time I dared with pork loin slices.

A big hit. The slices are cut rather thick, so they won’t be dry, and at the same time tender.

Perhaps not everyone knows that in Sicily we have always made this dish, but with sardines or tuna, or with pork chops, today I tried it with loin, and the result was amazing.

Recipes for you:

Cost: Economical
Rest time: 3 Hours
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Slow fire
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

625.16 Kcal

calories per serving

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Energy 625.16 (Kcal)
Carbohydrates 52.13 (g) of which sugars 23.70 (g)
Proteins 38.51 (g)
Fat 31.07 (g) of which saturated 6.43 (g)of which unsaturated 18.59 (g)
Fibers 6.85 (g)
Sodium 174.31 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.32 lbs pork loin (4 slices)
to taste salt
10.5 oz onion
to taste extra virgin olive oil
2 tbsps sugar
3.5 oz vinegar (of choice)
2.8 oz raisins (soaked and drained)
1.8 oz almonds (or pine nuts)
3.5 oz flour
to taste roast herbs (better if homemade)

Pork Loin Slices with Caramelized Onion

Tools

What we need to prepare

1 Cutting Board
1 Knife
1 Pan

Steps

Pork Loin Slices with Caramelized Onion

To make the pork loin slices with caramelized onion recipe, start by peeling the onions, then cut them in half and soak them in cold water for about 20 minutes.
Soak the raisins in warm water, then mix the flour with the roast herbs, take the pork loin slices and coat them well on both sides, shaking them to remove the excess flour.
After flouring the pork loin slices, fry them in a pan with olive oil.
Then drain them and place them on a sheet of absorbent paper to remove excess oil, finally salt them, and season with roast herbs. Set aside.
Proceed with the onions
Cut the onions into thin slices and place them in a pan with EVO oil and let them wilt over low heat for 20 minutes; after this time, raise the heat, salt, add the sugar and vinegar, let it evaporate.
Continue cooking for a few minutes then turn off the heat. Then place the fried pork loin slices on a serving dish, cover with the onions, then a handful of raisins and chopped almonds or pine nuts. Finish with bay leaves and pepper.
Let rest at room temperature for 30 minutes before serving.
Pork Loin Slices with Caramelized Onion
Distribute the floured pork loin slices seasoned with salt, herbs, and pepper between the varoma and its tray.
Close the Varoma with the lid and set aside.
Place the onion in the bowl, chop: 8 sec./speed 5. Gather at the bottom with the spatula.
Add the extra virgin olive oil, flavor: 3 min./120°C/speed 1.
Add the sugar, water, and vinegar, close the bowl and position the Varoma, cook: 20 min./Varoma/speed 1. Carefully remove the Varoma and place the cooked pork loin slices in a baking dish.
Add the squeezed raisins and pine nuts through the lid hole, mix: 20 sec./reverse/spoon speed. Distribute the seasoning evenly over the pork loin slices, along with the bay leaves and pepper.
Cover the baking dish with cling film and let it rest for 30 minutes.
With the help of our friend Bimby, we made Pork Loin Slices with Caramelized Onion.