ROSEMARY AND MUSTARD PORK LOIN WITH BABY ARTICHOKES, SHALLOTS, AND VERMOUTH JUS
Provided by Ivy Manning
Categories Mustard Marinate Roast Low Cal High Fiber Dinner Rosemary Pork Tenderloin Artichoke Spring Healthy Shallot Vermouth Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Grate enough lemon peel (yellow part only) from 1 lemon to measure 2 teaspoons. Grind lemon peel and 6 peeled garlic cloves, rosemary, salt, and pepper in mortar with pestle or in mini processor until paste forms. Add mustard; mix until blended.
- Cut peeled lemon in half. Fill large saucepan 2/3 full of water. Squeeze 1 lemon half into water; add squeezed lemon half to saucepan. Sprinkle water with salt and bring to boil.
- Meanwhile, working with 1 artichoke at a time, cut off top 1/3 of artichoke. Break off dark outer leaves until only pale green leaves remain. Using vegetable peeler, trim stem and any uneven parts around heart. Rub cut edges with second peeled lemon half. Place in saucepan of boiling salted water with lemon. Cook until artichokes are tender when pierced with knife, about 8 minutes. Drain; pat dry. DO AHEAD: Mustard paste and artichokes can be made 1 day ahead. Cover separately and chill.
- Coat 13 x 9 x 2-inch roasting pan with nonstick spray. Place pork, fat side up, in pan. Rub mustard paste over top and sides of pork. Let marinate at room temperature 30 minutes. Place artichokes, 10 unpeeled garlic cloves, shallots, and oil in medium bowl. Sprinkle with salt and pepper; toss to coat and set aside.
- Preheat oven to 450°F. Roast pork until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Arrange artichoke mixture around pork. Roast until instant-read thermometer inserted into center of roast registers 145°F and vegetables are tender, about 45 minutes. Transfer pork to work surface; tent with foil to keep warm and let rest 15 minutes.
- Using slotted spoon, transfer vegetables to medium bowl; cover to keep warm. Place roasting pan directly on stovetop over medium-high heat. Add vermouth and bring to simmer, scraping up any browned bits with wooden spoon. Simmer until reduced to 1/4 cup, about 3 minutes. Add chicken broth; simmer until reduced to scant 1/2 cup jus, about 3 minutes. Season with salt and pepper.
- Cut pork into 3/4-inch-thick slices; arrange on platter. Spoon vegetables around pork. Serve, passing jus alongside.
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Kaitlin Johnson
[email protected]I'm not a big fan of pork, but this recipe might change my mind.
masudritu masudritu
[email protected]This recipe is definitely on my to-cook list! It looks so flavorful and elegant.
Mohammed 09 Albusaidi
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients and steps involved.
Julius Preng
[email protected]This recipe looks delicious! I can't wait to try it.
Nevin Davids
[email protected]I've made this recipe several times and it's always a hit! The pork loin is always tender and juicy, and the artichokes and shallots add a nice touch of sweetness and crunch. The vermouth jus is the perfect finishing touch, adding a rich and savory f
mbali gumede
[email protected]This recipe was a disaster! The pork loin was dry and tough, and the artichokes and shallots were bland. The vermouth jus was also very overpowering. I would not recommend this recipe to anyone.
Omolemo Letshosa
[email protected]I'm not a big fan of pork, but this recipe was surprisingly good! The artichokes and shallots added a nice touch of sweetness and crunch, and the vermouth jus was very flavorful. I would definitely make this again.
Salman Amir
[email protected]This is a great recipe! The pork loin was cooked perfectly and the artichokes and shallots were delicious. The vermouth jus was the perfect finishing touch. I will definitely be making this again!
JackPlayz-Rblx yes sir
[email protected]The recipe was a bit too complicated for me, and the dish didn't turn out as good as I hoped. I think I'll stick to simpler recipes in the future.
Mirry Perez
[email protected]This recipe was easy to follow and the dish turned out amazing! The pork loin was so tender and juicy, and the artichokes and shallots were the perfect accompaniment. The vermouth jus was a great addition, adding a nice depth of flavor. I will defini
Mona Bigsky
[email protected]I followed the recipe exactly and the dish turned out great! The pork loin was cooked perfectly and the artichokes and shallots were delicious. The vermouth jus was a bit too strong for my taste, but overall I was very happy with this recipe.
Dynamic Beauty
[email protected]This is one of my favorite recipes! I love the combination of flavors and textures. The pork loin is always tender and juicy, and the artichokes and shallots add a nice touch of sweetness and crunch. The vermouth jus is the perfect finishing touch, a
Supa House Comedy
[email protected]The pork loin was a bit dry, but the artichokes and shallots were delicious. I think I'll try a different recipe next time.
GamerS GamE
[email protected]This recipe was a hit with my family! The pork loin was juicy and flavorful, and the baby artichokes and shallots added a nice touch of sweetness and crunch. The vermouth jus was the perfect finishing touch, adding a rich and savory flavor to the dis