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Category: Pork
Prep Time: Cook Time: Total Time:
Ingredients
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
Finely grated zest of 1 lemon
1 tablespoon chopped thyme
1 tablespoon unsalted butter, softened
One 3-pound boneless pork loin roast, trimmed of all fat
Salt and freshly ground pepper
1 pound baby carrots, peeled
16 large shallots, peeled
1/2 cup dry white wine
12 garlic cloves, unpeeled
1/4 teaspoon crushed red pepper
1 1/4 cups chicken stock or low-sodium broth
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Directions
In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 350 degrees. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°
Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.
Serves 8.
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Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
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Category: Pork
Prep Time: Cook Time: Total Time:
Ingredients
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
Finely grated zest of 1 lemon
1 tablespoon chopped thyme
1 tablespoon unsalted butter, softened
One 3-pound boneless pork loin roast, trimmed of all fat
Salt and freshly ground pepper
1 pound baby carrots, peeled
16 large shallots, peeled
1/2 cup dry white wine
12 garlic cloves, unpeeled
1/4 teaspoon crushed red pepper
1 1/4 cups chicken stock or low-sodium broth
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Directions
In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 350 degrees. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°
Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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