Boneless Roast Loin Of Pork With Aromatic Vegetables
Carre de poc roti aux tomates, ail, oignons, et carottes from simply french, by patricia wells. My favorite french cookbook uncovers the mysteries of french cooking, it's not all heavy sauces. This is lovely, takes some time but is well worth it.
Steps
Preheat the oven to 400 degrees.
Prepare the tomatoes: core and peel with a vegetable peeler , halve each tomato lengthwise and squeeze lightly to remove the seeds.
With a small spoon , remove the pulp.
Set aside the outer shells of the tomatoes.
Cook the onions: in a large skillet , heat three tbs of the butter over low heat.
When hot add the onions but do not salt.
Cook the onions , shaking the pan from time to time , until nicely , evenly browned on one side , about 5 minutes.
Turn carefully and cook on the other side until evenly browned , about 5 minutes more.
The onions will have a tendency to fall apart , but try to keep them in a single piece as you turn them.
Remove from the heat and season generously with salt and pepper.
Drain and set aside.
Cook the tomatoes: in a large skillet , heat the oil over moderatley high heat.
When hot , add the tomato shells and cook , shaking the pan from time to time , until nicely , evenly browned , about 10 minutes.
Remove from .
Ingredients
plum tomatoes, unsalted butter, onions, sea salt, fresh ground white pepper, extra virgin olive oil, carrots, garlic cloves, fresh sage, fresh thyme leaves, pork loin roast