Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus

Name: Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams 18 baby artichokes (about; 1 teaspoons freshly ground black pepper; 1 kilograms boneless pork loin; 1 Tbsp chopped fresh rosemary; 16 garlic cloves; 6 peeled, 10 unpeeled; 2 lemons; 237 milliliters low-salt chicken broth; 2 Tbsps olive oil; 1 teaspoons salt; 10 smalls shallots, peeled; 158 milliliters dry vermouth or dry white wine; 3 Tbsps whole grain Dijon mustard

Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 59g of protein, 15g of fat, and a total of 485 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of lemons, salt, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Grate enough lemon peel (yellow part only)from 1 lemon to measure 2 teaspoons. Grindlemon peel and 6 peeled garlic cloves,rosemary, salt, and pepper in mortar withpestle or in mini processor until pasteforms.

Ingredients you will need

Whole Garlic Cloves

Lemon Peel

Rosemary

Pepper

Lemon

Salt

Equipment you will use

Mortar And Pestle

Add mustard; mix until blended.

Ingredients you will need

Mustard

Cut peeled lemon in half. Fill largesaucepan 2/3 full of water. Squeeze 1 lemonhalf into water; add squeezed lemon halfto saucepan.

Ingredients you will need

Lemon

Water

Equipment you will use

Sauce Pan

Sprinkle water with salt andbring to boil.

Ingredients you will need

Water

Salt

Meanwhile, working with 1 artichokeat a time, cut off top 1/3 of artichoke. Breakoff dark outer leaves until only pale greenleaves remain. Using vegetable peeler, trimstem and any uneven parts around heart.Rub cut edges with second peeled lemonhalf.

Ingredients you will need

Artichoke

Vegetable

Dry Seasoning Rub

Equipment you will use

Peeler

Place in saucepan of boiling saltedwater with lemon. Cook until artichokes aretender when pierced with knife, about 8minutes.

Ingredients you will need

Artichoke

Lemon

Equipment you will use

Sauce Pan

Knife

Drain; pat dry. DO AHEAD: Mustardpaste and artichokes can be made 1 dayahead. Cover separately and chill.

Ingredients you will need

Artichoke

Coat 13 x 9 x 2-inch roasting pan withnonstick spray.

Equipment you will use

Roasting Pan

Place pork, fat side up, inpan. Rub mustard paste over top and sidesof pork.

Ingredients you will need

Mustard

Pork

Dry Seasoning Rub

Let marinate at room temperature30 minutes.

Place artichokes, 10 unpeeledgarlic cloves, shallots, and oil in mediumbowl.

Ingredients you will need

Artichoke

Shallot

Clove

Cooking Oil

Sprinkle with salt and pepper; toss tocoat and set aside.

Ingredients you will need

Salt And Pepper

Preheat oven to 450°F. Roast pork untilcrust begins to brown, about 20 minutes.Reduce heat to 350°F. Arrange artichokemixture around pork. Roast until instant-readthermometer inserted into center ofroast registers 145°F and vegetables aretender, about 45 minutes.

Ingredients you will need

Pork Roast