Roasted pork loin with onions
Pan-fried, golden-brown beef tenderloin, seasoned with caraway and marjoram, then roasted in the oven alongside onions, while being basted with broth.
These spine chops are first seared and then slowly roasted under a bed of onions. Caraway and marjoram give them the distinctive flavor of Polish cuisine.
Ingredients and directions
- Prep time20 min
- Cook time1 hr 40 min
- Total2 hr
- DifficultyEasy
- CostBudget
- Cooking methodfour
- Estimated cost$4.70 $0.94 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
people
- $0.29
- $3.45
- $0.70
- $0.05
- $0.21
Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.
Directions
- Wash and dry the meat, then rub it with salt, caraway seeds, and marjoram. Finally, dredge it in flour on both sides.
- Place the cutlets in a roasting dish, sprinkle with finely chopped onion, and bake at 180 °C (350 °F). Cook for about 90 minutes, basting occasionally with the broth.
- Serve with the cooking sauce. ≈ 2 min
The bill
Roasted pork loin with onions
- 2 large onions$0.29
- 2 tablespoons of dried marjoram$3.45
- 250 ml of broth$0.70
- salt$0.05
- oil-based paint$0.21
Total$4.70
that's $0.94 per person
Estimated price; varies by store.
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