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Pork Roast with Onions

A traditional Italian roast made with pork coppa and borettane onions, cooked slowly in a pot until tender and full of flavor.
Recipe Pork Roast with Onions
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 1 hour
  • Servings for 4 people

Ready to bring to the table a roast with onions that smells like home and invites everyone to gather around? This is the easy roast recipe that will win over the whole family with its rich aroma and the comforting flavor of borettane onions, small, flat Italian onions that bring out the tenderness of the meat and make it incredibly juicy. A true one-dish meat meal, ideal for warming up evenings with friends or as the star of a lavish Sunday lunch.

If you love onion recipes that turn simple ingredients into something extraordinary, you’ll love this one: the meat cooks slowly in a pot – a classic pot or a tagine will bring out the flavors and aromas – until it becomes a tender roast, moist inside and full of sauce, perfect with creamy mashed potatoes, golden polenta, or simply some rustic bread to mop up the sauce.

This flavorful roast is also great for anyone who wants to learn how to cook a roast without complicating their life: a few steps, wholesome ingredients, and a perfect result every time. Whether you choose it for a family lunch, a dinner with friends, or to impress your guests on special occasions, it will always be a winner among family dinner recipes, and thanks to its rich flavor it doesn’t even need many side dishes.

If you’re looking for variations or want to round out your menu, we also suggest trying our Pork Roast with Mustard and Honey, the flavorful Roast Pork Shoulder, the tasty Slow-Braised Pork with Onions, the rich Pork Roulade with Prunes, or the colorful Roast Chicken with Potatoes, Onions, and Tomatoes.

All that’s left is to discover how to cook a roast with onions that will soon become a classic among your family recipes.

Ingredients for 4 people

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Method

  1. To make the Pork Roast with Onions, start by washing and trimming the rosemary and bay leaves, then finely chop the rosemary and peel the garlic. Heat the oil, butter, and garlic in a tagine. When the garlic has darkened, add the rosemary to the pan, and after a few minutes the meat too. Brown the meat on all sides for a few minutes so it forms the classic dark crust.
  2. Add the bay leaves and deglaze with the wine, then season with salt and pepper. Cover with the lid and cook over low heat for about 40 minutes, turning the meat halfway through. While the meat cooks, peel the small onions and rinse them under running water. After the 40 minutes, add the onions to the pan, placing them around the meat and turning them so they take on flavor. Cook for another 20 minutes, remembering to turn the meat and onions halfway through.
  3. When the meat is fully cooked, remove it from the pot and keep it warm. Turn the heat up to high to flavor the onions and cook for a few minutes. Remove them from the pot as well and keep them warm while you continue cooking the pan juices. When the pan juices have thickened, place the meat and onions on a serving platter and pour the sauce over them. Your Pork Roast with Onions is now ready to serve. Finally, remember to download our App with exclusive content and fewer ads!
    Pork roast with small onions

Variations and Alternatives

If you like, you can also make the Pork Roast with Onions with other cuts of meat, such as pork loin or veal. You can also replace the small onions with regular onions.

Tips

If you don’t have a tagine, you can use a regular, fairly large nonstick pot.

If the pan juices dry out too much during cooking, you can add some hot Meat Broth. If they turn out too thin, you can thicken them with a little potato starch.

Storage

Leftover Pork Roast with Onions keeps in the refrigerator for a few days in an airtight container.

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