Many times when it comes to deciding what we are eating for dinner, its solely based on what proteins I find at the store that look beautiful to me and give me that sparkle in my eye. That is exactly what happened when I saw this gorgeous frenched pork loin rack that I decided to save for Christmas dinner.

My husband isn’t much of a holiday food lover, so our holiday meals are a bit unconventional, but always end up being delicious.

You can use a boneless pork loin for this recipe OR individual bone in pork chops, if you can’t find a pork loin with bones, such as the one I used in my recipe.

INGREDIENTS :

• 1 medium – large Onion. Sliced.
• 1 Pork Loin rack OR 4-6 pork chops OR boneless Pork Loin.
• 2 tsp (teaspoons) Salt.
• 2 tsp Pepper.
• 4 TB (Tablespoons) Mayonnaise. Divided.
• 2 tsp Dijon Mustard. Divided.

STEPS :

1. Preheat your oven to 385° F.
2. Slice your onions and line the bottom of your baking/roasting pan or dutch oven with the sliced onions.
3. If your pork loin has a fatty cap on one side, go ahead and score a diamond pattern into it with a knife like in the video. Add salt and pepper to each side and edge of your pork loin. If you’re using individual cut pork chops, salt and pepper each side and don’t score the fatty areas.
4. Add mayonnaise and dijon mustard to each side and edge of your loin and lay your pork loin fatty side up in your dutch oven. Cover with a lid or foil and bake for 45 – 60 minutes.
5. Remove the lid/foil and bake for an additional 15-25 minutes or until the internal temp reaches 145 – 155° F. Remove your meat from your cooking pan/dutch oven and let it rest for 10-15 minutes on a plate or serving platter while you make your gravy.
6. Remove all the roasted onions and the liquid that comes out during the baking of the meat and put everything into a small sauce pan. Bring to a boil and boil the contents for 5 minutes. After, using and immersion blender, blend the contents until they make a smooth gravy. If there is not enough liquid in the bottom of your pan/baking dish, add roughly 1/2-1 cup of stock. You can use any stock of your choice, although I prefer using Beef Stock made from my favorite Orrington Farms Beef Stock Powder, which I will link below!
7. Cut your pork loin and top with your roasted onion gravy and enjoy!

LINKS TO PRODUCTS I USED DURING THIS RECIPE :

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

9 qt. Le Creuset Dutch Oven – https://amzn.to/4h7nVbq

Immersion Blender – https://amzn.to/3F9VD2L

Meat Thermometer – https://amzn.to/43rAUBw

Orrington Farms Beef Broth Powder – https://amzn.to/41s7Mrd