ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS AND GARLIC
I love this recipe because it elevates a lean cut of pork and makes it rich and tender. Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables. These vegetables end up with a wonderful flavor after cooking in the oven. It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.
Provided by Alex Guarnaschelli
Categories main-dish
Time 13h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
- Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
- Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
- Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
- Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
- If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
- Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.
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Mehmood Nizami
[email protected]This is my new favorite recipe for pork loin! It's so easy to make and always turns out perfect.
Rased Islam
[email protected]I made this recipe for my picky kids and they loved it! It's a great way to get them to eat their vegetables.
Promise Ogbodo
[email protected]This is a great recipe for a budget-friendly meal. It's easy on the wallet and still delicious.
Ggg Vvvv
[email protected]The pork loin was a bit tough. I think I should have cooked it for a little less time.
Israel Demeke
[email protected]This recipe is a bit too spicy for my taste. I would use less chili powder next time.
M Ashton
[email protected]I love that this recipe is healthy and flavorful. It's a great way to get your veggies in.
Michael Weiler
[email protected]I'm not a big fan of shallots, so I substituted onions instead. The dish still turned out great.
Norah Gafo
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Janice Schnarr
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve for company.
davison jnr bvunzawabaya
[email protected]This is my new go-to recipe for pork loin. It's so easy to make and always turns out perfect.
Adama i Kamara
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it.
Ashfaq Khan
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Tasman Holland
[email protected]The pork loin was a bit dry. I think I overcooked it.
zoya ali
[email protected]This recipe is a bit too bland for my taste. I would add some more spices or herbs next time.
Matthew Mitchell
[email protected]I love the combination of flavors in this dish. The pork loin, Brussels sprouts, shallots, and garlic all work together perfectly.
w2w marathon
[email protected]This is a great recipe for a weeknight meal. It's easy to make and doesn't take a lot of time.
Kamugisha Enock
[email protected]I'm not a big fan of Brussels sprouts, but this recipe changed my mind. They were roasted perfectly and had a great flavor.
Shajeel Ahmed
[email protected]My family loved this recipe! The pork loin was tender and juicy, and the Brussels sprouts were roasted to perfection. The shallots and garlic added a delicious flavor to the dish.