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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Thusanth King
[email protected]This dish was delicious! The pork loin was cooked perfectly and the Brussels sprouts were roasted to perfection. I loved the addition of garlic and thyme, which gave the dish a delicious flavor.
EDDIE KAMAU
[email protected]This recipe was a bit too salty for my taste. I think I'll use less salt next time.
Jakariya Mia
[email protected]I loved the combination of flavors in this dish. The pork loin was tender and juicy, and the Brussels sprouts and shallots were roasted to perfection. I would definitely make this again.
MD jamil Ahmed
[email protected]This dish was amazing! The pork loin was cooked perfectly and the Brussels sprouts were roasted to perfection. The shallots and garlic added a delicious flavor to the dish. I would definitely recommend this recipe.
Momin Shahzad
[email protected]This recipe was easy to follow and the pork loin turned out perfectly cooked. The Brussels sprouts were a bit bland, but I think that's because I didn't season them enough.
Parveez Ali
[email protected]I made this recipe for a dinner party and it was a hit! The pork loin was tender and juicy, and the Brussels sprouts and shallots were perfectly roasted. I would definitely make this again.
Khan Khankhan
[email protected]This dish was delicious! The pork loin was cooked perfectly and the Brussels sprouts were roasted to perfection. I loved the addition of garlic and thyme, which gave the dish a delicious flavor.
SHAHIN ALAM SAN
[email protected]This recipe was easy to follow and the pork loin turned out perfectly cooked. The Brussels sprouts were a bit bland, but I think that's because I didn't season them enough.
KRISHAN RAM
[email protected]I loved the combination of flavors in this dish. The pork loin was tender and juicy, and the Brussels sprouts and shallots were roasted to perfection. I would definitely make this again.
Emily Beins
[email protected]This recipe was a bit too salty for my taste. I think I'll use less salt next time.
Alex Mwangi
[email protected]I followed the recipe exactly and the pork loin came out dry and overcooked. The Brussels sprouts were also burnt. I'm not sure what went wrong.
Arsal Rajput031745
[email protected]This dish was amazing! The pork loin was cooked perfectly and the Brussels sprouts were roasted to perfection. The shallots and garlic added a delicious flavor to the dish. I would definitely recommend this recipe.
Senayet Kebede
[email protected]I was hesitant to try this recipe because I'm not a big fan of Brussels sprouts, but I'm so glad I did! The Brussels sprouts were roasted to perfection and had a slightly caramelized flavor. The pork loin was also very tender and juicy. I will defini
Qadir Nasar
[email protected]I made this recipe last night and it was so easy to follow. The pork loin turned out perfectly cooked and the Brussels sprouts were delicious. I would definitely make this again.
Nadir ali Ghayo
[email protected]This roasted pork loin was a hit with my family! The meat was tender and juicy, and the Brussels sprouts and shallots were perfectly roasted. I loved the addition of garlic and thyme, which gave the dish a delicious flavor.