Onions in Carrot Juice
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In an 11 x 8-inch (28 x 20 cm) glass dish, arrange the onions cut-side down. Add the remaining ingredients. Season with salt and pepper. Cover with foil. Bake for 30 minutes. Remove the foil, stir and continue to bake for 15 minutes. Set the onions and carrots aside on a plate. Pour the vegetable cooking juices into a small pot. Return the vegetables to the baking dish. Set aside.
- In a small bowl, combine the salt, pepper and coriander.
- Place the roast in a large glass or porcelain baking dish and cover with the oil. Sprinkle with the salt mixture.
- Bake the roast at the same time as the vegetables for 45 minutes or until a thermometer inserted in the centre of the roast reads 130°F (55°C). Place the roast on a plate and let rest. The temperature should increase to 145°F (63°C). Pour the pork cooking juices into the pot with the vegetable cooking juices.
- Add the broth and the toasted flour to the pot of cooking juices. Bring to a boil while whisking constantly. Simmer for 15 minutes or until slightly thickened. Season with salt and pepper. Keep warm.
- Meanwhile, in a bowl, combine the onions with the lemon juice and sugar. Let marinate for 10 minutes or until the onions turn bright red. When ready to serve, drain the onions.
Pumpkin Seed Crust
- In a food processor, coarsely chop the pumpkin seeds, breadcrumbs, Parmesan, pesto and green onions.
- Remove the butcher’s twine from the roast and brush with the mustard. Cover the pork with the pumpkin crust, pressing to adhere. Place the roast at the centre of the large baking dish.
- Set the oven to broil. Broil the roast and the vegetables for 2 to 3 minutes to heat everything through or until the crust is slightly golden.
- On a work surface, slice the roast. Serve the meat with the vegetables. Garnish with the pickled onions and parsley leaves. Serve with the sauce.
For an even more gourmet dish, replace the pumpkin seeds with pistachios.