Balsamic-Baked Onions and Potatoes with Roast Pork

Jamie Oliver

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold. www.jamieoliver.com

Show: Jamie at HomeEpisode: Onions

Picture of Balsamic-Baked Onions and Potatoes with Roast Pork Recipe Photo: Balsamic-Baked Onions and Potatoes with Roast Pork Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 30 min
Prep
10 min
Cook
1 hr 20 min
Yield:
6 servings
Level:
Easy
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Directions

This dish has attitude - it uses a lot of balsamic vinegar but, trust me, it works really well! The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I've chosen to serve them with roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness.

Ingredients

  • 3 1/2 pounds medium-sized waxy potatoes (all purpose), peeled and quartered lengthwise
  • Olive oil
  • 7 ounces butter, cubed
  • 1 bunch fresh rosemary, leaves picked and chopped
  • 1 whole bulb garlic, quartered or smashed
  • 5 medium red onions, peeled and quartered
  • 1 1/2 cups cheap balsamic vinegar
  • Sea salt and freshly ground black pepper

For the pork:

  • 1 small bunch fresh rosemary, leaves picked and finely chopped
  • Salt and pepper
  • 2 tablespoons freshly ground fennel seeds
  • 1 (3 1/2-pound) boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern
  • Olive oil
  • 6 cloves garlic, crushed
  • 1 medium red onion, peeled and quartered
  • 2 stalks celery, trimmed and chopped
  • 4 bay leaves
  • 2 wine glasses white wine

Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.

To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.

Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)

Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.

"Our agreement with the producers of "Jamie at Home" only permits us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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Newest Ratings and Reviews

Read all 21 reviews

  • on January 27, 2012

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    My family loves this dish! We often make the potatoes with other main dishes because we enjoy them so much. Rustic and delicious.

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  • on December 09, 2011

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    This is ABSOLUTELY delicious. The pork turned out SO tender and the potatoes were crispy and flavorful. I am not a big fan of pork and I actually enjoyed this dish A LOT. :"

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  • on December 08, 2011

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    I followed the recipe to a T but the potatoes were soaked in vinegar and just AWFUL! They never turned crispy and just "sat" in the vinegar and looked an ugly color. We threw them in the pond in our backyard to feed the critters. I can't help but wonder what I did wrong. Thank goodness we made a side of stuffed zuchinni that complimented the pork. The pork was delicious but we didn't have many juices. I made the pork in a glass roasting pan so I couldn't cook the brown drippings in the pan (I shattered a glass pan on top of the stove doing that one time. What kind of pan do you recommend? I used a little white wine and blended all the vegetables and mangaged to get a tasty glaze. What did I do wrong with the potatoes? They were just awful!

    people found this review Helpful.
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