I love this recipe because it elevates a lean cut of pork and makes it rich and tender. Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables. These vegetables end up with a wonderful flavor after cooking in the oven. It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.
Recipe courtesy of Alex Guarnaschelli
Print
Total:
1 hr 10 min
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1/2 cup Dijon mustard
  • 1/4 cup grainy mustard
  • 1 lemon, zested and juiced, plus 1 lemon, zested and juiced (2 lemons total)
  • 8 sprigs fresh thyme
  • 2 tablespoons unsalted butter, softened
  • 4 tablespoons extra-virgin olive oil
  • 1 pork loin, preferably center cut or relatively "even" in thickness from 1 side to the other
  • Kosher salt and freshly ground black pepper
  • 12 cloves, or 1 head, garlic, cloves separated but not peeled
  • 2 cups Brussels sprouts, ends trimmed and dry outer leaves removed
  • 14 to 20 small shallots, peeled
  • 1 teaspoon red chili flakes
  • 1 slice rye bread, diced
  • 1 tablespoon sherry vinegar

Directions

Preheat the oven to 500 degrees F.

In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 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. The most important thing? Be patient. Get the other vegetables together as the meat browns.

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