Mustard-and-Lemon-Glazed Pork with Roasted Vegetables

Name: Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 454 grams baby carrots, peeled; 1 kilograms boneless pork loin roast, trimmed of all fat; 0 teaspoons crushed red pepper; 59 milliliters Dijon mustard; 118 milliliters dry white wine; 12 garlic cloves, unpeeled; 1 Finely grated zest of lemon; 296 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 8 servings Salt and freshly ground pepper; 16 larges shallots, peeled; 1 Tbsp sherry vinegar; 1 Tbsp chopped thyme; 1 Tbsp unsalted butter, softened; 59 milliliters whole-grain mustard

You can never have too many main course recipes, so give Mustard-and-Lemon-Glazed Pork with Roasted Vegetables a try. This recipe serves 8. Watching your figure? This gluten free recipe has 361 calories, 41g of protein, and 13g of fat per serving. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up olive oil, salt and pepper, butter, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lemon Zest

Mustard

Butter

Grains

Thyme

Pork

Equipment you will use

Whisk

Bowl

Let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 35

Equipment you will use

Oven

In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl.

Ingredients you will need

Carrot

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Add the shallots to the saucepan and cook for 4 minutes.

Ingredients you will need

Shallot

Equipment you will use

Sauce Pan

Drain and halve the shallots lengthwise and add to the carrots.

Ingredients you will need

Shallot

Carrot

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.

Ingredients you will need

Red Pepper Flakes

Vegetable

Olive Oil

Garlic

Stock

Wine

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.

Ingredients you will need

Vegetable

Shallot

Spread

Pork

Equipment you will use

Roasting Pan

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Vegetable

Pork Loin

Stock

Meat

Pork

Equipment you will use

Kitchen Thermometer

Frying Pan

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.

Ingredients you will need

Vegetable

Stock

Pork

Equipment you will use

Roasting Pan

Bowl

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.

Ingredients you will need

Salt And Pepper

Vegetable

Mustard

Vinegar