I'm making Damsel's Bohemian Pork receipe. I've got a 3 lb pork loin in the
oven with chopped onions. My onions (started with large yellow onions) are
looking pink. Can this be because they were near the foil that covered the
loin? The onions don't seem to be browning at all. Should I cook them
alone, when the pork is cooked to brown them up? TIA.
Teri

Teri wrote:
> I'm making Damsel's Bohemian Pork receipe. I've got a 3 lb pork loin
> in the oven with chopped onions. My onions (started with large yellow
> onions) are looking pink. Can this be because they were near the foil
> that covered the loin? The onions don't seem to be browning at all.
> Should I cook them alone, when the pork is cooked to brown them up?
> TIA.
> Teri

The onions are looking pink for the same reason an apple will start to brown
if cut and left sitting out - oxidation. You didn't say how long the onions
have been cooking with the pork roast. They should brown fine as the roast
cooks and whatever fat there is permeates the onions. I didn't see Damsel's
recipe for the pork so perhaps she can answer your question better regarding
cooking the onions. I'd probably have browned them and then put them on the
roast but again, I didn't see the original recipe.

Jill