Chef Rob's Slow Roasted Pork Loin with Pinot Noir Melted Onions
Ingredients
2kg (4-5lbs) boneless pork loin
60 ml (2 tbsp.) olive oil
35 ml (1 tbsp. + 1 tsp) kosher salt
30 ml (1tbsp) each whole caraway seed, fennel seed, coriander seed, celery seed, peppercorn and dehydrated garlic flakes
0.9kg (2 lbs.) red onions, peeled and thinly sliced
One star anise clove
80 ml (1/3 cup) unsalted butter
120 ml (1/2 cup) of your favourite Pinot Noir red wine
60ml (2 tbsp.) sugar
Instructions
1. Preheat oven to 475F (250C).
2. Trim the pork of fat, except a thin layer; score the fat with a knife in a crisscross pattern.
3. Place the whole spice seeds plus the garlic flakes into a spice grinder or a blender and pulse until course but not a powder.
4. Rub the pork with the spice mixture, kosher salt and olive oil.
5. Place your pork loin on a roasting rack, fat side up. Roast uncovered for 10 minutes to create a golden crust, then reduce heat to 300F (150C) and continue to cook for 3-4 hours. Internal temperature should be between 150 and 155F (65-70C).
6. In a heavy-bottom saucepan, melt butter over medium heat. Add the onions and sauté until slightly caramelized, about 5 minutes.
7. Add the wine, salt, sugar and star anise. Cook uncovered for an hour, or until the onions break down into a compote consistency. Add water if the mixture starts to dry out.
8. Remove pork from the oven and tent with foil, leaving to rest for 15-20 minutes.
9. Slice the roast thinly and layer on a warm platter, alongside a bowl of stone ground mustard and the melted onions.
