Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic

Name: Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic
Prep time: 13 h 15 min
Cook time: 13 h 15 min
Total time: 13 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters Brussels sprouts, washed and trimmed of any outer leaves; 1 teaspoon chili flakes; 79 milliliters coarse breadcrumbs; 118 milliliters Dijon mustard; 8 sprigs fresh thyme; 12 cloves garlic, separated but not peeled; 59 milliliters grainy mustard; 2 Zest and juice of lemons; 8 servings Kosher salt; 4 Tbsps extra-virgin olive oil; 14 shallots, peeled; 1 Tbsp Sherry vinegar; 2 Tbsps unsalted butter, softened; 118 milliliters white wine; 1 pork loin, preferably center cut or relatively even in thickness from one side of it to the other

Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic might be just the side dish you are searching for. This recipe makes 8 servings with 184 calories, 4g of protein, and 11g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of coarse breadcrumbs, dijon mustard, grainy mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 13 hours and 15 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Whole Grain Mustard

Dijon Mustard

Fresh Thyme

White Wine

Marinade

Butter

Lemon

Juice

Equipment you will use

Whisk

Bowl

Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.

Ingredients you will need

Pork Loin

Meat

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Remove the pork loin from the bowl, leaving behind any excess mustard mixture.

Ingredients you will need

Pork Loin

Mustard

Equipment you will use

Bowl

Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil.

Ingredients you will need

Pork Loin

Mustard

Meat

Salt

Cooking 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.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Tongs

Frying Pan

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.

Ingredients you will need

Brussels Sprouts

Whole Garlic Cloves

Red Pepper Flakes

White Wine

Olive Oil

Shallot

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Vegetable

Pork

Equipment you will use

Roasting Pan

Oven

Pour any remaining marinade over the pork.

Ingredients you will need

Marinade

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.

Equipment you will use

Roasting Pan

Oven

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.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Place the roasting pan on top of the stove.

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Sherry Vinegar