Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic (Alexandra Guarnaschelli) Recipe

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Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic (Alexandra Guarnaschelli)
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Ingredients
14
Count
Nutrition
310
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. I love this recipe because it elevates a lean cut of pork and makes it rich and tender.
  2. 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.
  3. Preheat the oven to 500 degrees F.
  4. 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.
  5. For your Built-In Vegetables :
  6. Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes.
  7. When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down.
  8. In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service.
  9. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an ideal internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to rest for 10 minutes.
  10. Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning.
  11. Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 309.94 Kcal (1298 kJ)
Calories from fat 115.71 Kcal
% Daily Value*
Total Fat 12.86g 20%
Cholesterol 15.45mg 5%
Sodium 235.61mg 10%
Potassium 779.34mg 17%
Total Carbs 41.08g 14%
Sugars 18.03g 72%
Dietary Fiber 7.65g 31%
Protein 10.56g 21%
Vitamin C 39.2mg 65%
Iron 4.2mg 23%
Calcium 109.1mg 11%
Amount Per 100 g
Calories 114.99 Kcal (481 kJ)
Calories from fat 42.93 Kcal
% Daily Value*
Total Fat 4.77g 20%
Cholesterol 5.73mg 5%
Sodium 87.41mg 10%
Potassium 289.13mg 17%
Total Carbs 15.24g 14%
Sugars 6.69g 72%
Dietary Fiber 2.84g 31%
Protein 3.92g 21%
Vitamin C 14.5mg 65%
Iron 1.6mg 23%
Calcium 40.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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