Pork Loin with Sweet Onion Crust

Ingredients Weight Measure
Medium yellow onions, thinly sliced 6 ea.
Olive oil 5 Tbsp.
TABASCO® brand Original Red Sauce, divided 1 Tbsp. + 1/2 tsp.
Fresh rosemary, chopped 1 Tbsp.
Garlic cloves, minced 2 ea.
Salt, divided 1-1/4 tsp.
Whole cloves, crushed or ground 1/4 tsp.
Boneless pork loin, trimmed 4 lbs.
Dry white wine 1/4 cup
Breadcrumbs 1/4 cup

Roasted Grape Sauce

Ingredients Weight Measure
Red seedless grapes, stemmed 1 lb.
Dry white wine 1/4 cup
Demiglace or rich veal stock 1 qt.
Salt and pepper to taste


  1. To prepare Pork Loin with Sweet Onion Crust, toss onions with 2 Tbsp. olive oil, 1 Tbsp. TABASCO® Sauce, rosemary, garlic, 1 tsp. salt and cloves. Cover pork with onion mixture; cover and refrigerate at least 2 hours.
  2. Remove onions from pork. Heat 2 Tbsp. oil in large sauté pan over high heat. Add onions and juices from marinade; sauté 1 minute. Reduce heat to medium and sauté until onions are golden.
  3. Deglaze pan with wine; reduce until evaporated. Remove from heat. Add breadcrumbs and toss to coat well. Add 1/2 tsp. TABASCO® Sauce and 1/4 tsp. salt. Let cool.
  4. Heat remaining 1 Tbsp. oil in large sauté pan over medium-high heat. Add pork loin and sear. Transfer to heavy-bottomed roasting pan. Press onion mixture firmly onto top and sides of pork. Roast in preheated 325°F oven until internal temperature reaches 150°F.
  5. To make Roasted Grape Sauce, put grapes in small pan and roast in preheated 350°F oven 30 minutes. Transfer grapes to medium saucepan; add wine and bring to boil over high heat. Reduce liquid by half. Add demiglace and bring to boil; reduce by 2/3. Pour sauce through fine strainer, pressing down on grapes to extract juices. Season with salt and pepper.
  6. Slice pork and serve with Roasted Grape Sauce.

Yield: 12 servings