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

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

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

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Ingredients

Count

Nutrition

550

Calories

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Ingredients:

Serving

Directions:

Grate enough lemon peel (yellow part only) from 1 lemon to measure 2 teaspoons. Grind lemon peel and 6 peeled garlic cloves, rosemary, salt, and pepper in mortar with pestle or in mini processor until paste forms. Add mustard; mix until blended.
Cut peeled lemon in half. Fill large saucepan 2/3 full of water. Squeeze 1 lemon half into water; add squeezed lemon half to saucepan. Sprinkle water with salt and bring to boil.
Meanwhile, working with 1 artichoke at a time, cut off top 1/3 of artichoke. Break off dark outer leaves until only pale green leaves remain. Using vegetable peeler, trim stem and any uneven parts around heart. Rub cut edges with second peeled lemon half. Place in saucepan of boiling salted water with lemon. Cook until artichokes are tender when pierced with knife, about 8 minutes. Drain; pat dry. DO AHEAD: Mustard paste and artichokes can be made 1 day ahead. Cover separately and chill.
Coat 13 x 9 x 2-inch roasting pan with nonstick spray. Place pork, fat side up, in pan. Rub mustard paste over top and sides of pork. Let marinate at room temperature 30 minutes. Place artichokes, 10 unpeeled garlic cloves, shallots, and oil in medium bowl. Sprinkle with salt and pepper; toss to coat and set aside.
Preheat oven to 450°F. Roast pork until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Arrange artichoke mixture around pork. Roast until instant-read thermometer inserted into center of roast registers 145°F and vegetables are tender, about 45 minutes. Transfer pork to work surface; tent with foil to keep warm and let rest 15 minutes.
Using slotted spoon, transfer vegetables to medium bowl; cover to keep warm. Place roasting pan directly on stovetop over medium-high heat. Add vermouth and bring to simmer, scraping up any browned bits with wooden spoon. Simmer until reduced to 1/4 cup, about 3 minutes. Add chicken broth; simmer until reduced to scant 1/2 cup jus, about 3 minutes. Season with salt and pepper.
Cut pork into 3/4-inch-thick slices; arrange on platter. Spoon vegetables around pork. Serve, passing jus alongside.
Per serving: 435.2 kcal calories, 37.9 % calories from fat, 18.3 g fat, 5.6 g saturated fat, 155.9 mg cholesterol, 13.5 g carbohydrates, 5.8 g dietary fiber, 2.0 g total sugars, 7.7 g net carbohydrates, 53.3 g protein Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	550.4 Kcal (2304 kJ)
Calories from fat	114.65 Kcal
		% Daily Value*
Total Fat	12.74g	20%
Cholesterol	150.19mg	50%
Sodium	619.48mg	26%
Potassium	1820.02mg	39%
Total Carbs	42.94g	14%
Sugars	11.32g	45%
Dietary Fiber	11.16g	45%
Protein	58.69g	117%
Vitamin C	38mg	63%
Iron	5.1mg	29%
Calcium	134.1mg	13%

Amount Per 100 g
Calories	94.58 Kcal (396 kJ)
Calories from fat	19.7 Kcal
		% Daily Value*
Total Fat	2.19g	20%
Cholesterol	25.81mg	50%
Sodium	106.45mg	26%
Potassium	312.74mg	39%
Total Carbs	7.38g	14%
Sugars	1.94g	45%
Dietary Fiber	1.92g	45%
Protein	10.09g	117%
Vitamin C	6.5mg	63%
Iron	0.9mg	29%
Calcium	23mg	13%

* 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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