Summer Sunday: Pork and Onions
Organic Pork Loin with an Almond Wild Mushroom Crust and Roasted Organic Walla Walla Onions
The last course from from Sunday’s spoils from the Ballard farmers’ market is a pork loin with roasted veggies! EEEEEEE. This is the last post I swear – we had Ben & Jerry’s for dessert. LOL. Never underestimate the powers of fresh farmers’ market produce!
For the pork, I made a quick crust by putting dried wild mushrooms, garlic, dried thyme, crushed red pepper, a few glugs of olive oil and almonds (for texture) into a food processor and chopped until fine. I then carefully placed it on the top of my pork loin and baked it in a 350 degree oven until the internal temperature (using my Polder Thermometer) reached 150 degrees – about 45 minutes – 1 hour.
I also threw in a few young Walla Walla onions that I cut in half and tossed in olive oil, black pepper and Kosher salt while the pork was cooking for 30 minutes or until the onions become golden brown and tender. If you’re dealing with larger or older onions, I would blanch them first to reduce the “stringiness” that you normally get with supermarket produce. The onions make a great side dish by themselves and are really easy to do!
Again, if you have any questions about any of the recipes I post here, feel free to ask. The sooner you do the better, I tend to forget a lot of things as the day passes. Hee hee.
Pork, the other white meat! 
~Spec
