Garlic Crusted Sliced Pork Loin With Fresh Succotash
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Dijon Mustard1 tbsp
Thyme (fresh, chopped fine)1 tsp
Black Pepper2 tbsps
Unsalted Butter1 cup
Heavy Cream1 tsp
Sugar2 tbsps
Parsley (chopped flat-leaf)Directions:
1
Add the cream, sugar, beans, and salt and pepper
2
Make the pork loin: Preheat the oven to 425 degrees F
3
Place the first 5 ingredients in the bowl of a mini chopper
4
Process until the mixture resembles a coarse paste
5
Rub the paste over the surface of the pork and allow the pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hours¿leave roast at room temperature for 30 minutes before roasting if refrigerated
6
Roast the pork for 30 to 50 minutes, check temperature with a meat thermometer
7
The temperature should read 140 degrees F
8
Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes
9
Make the succotash: Place the beans in a saucepan and cover with salted water
10
Simmer until tender, 6 to 8 minutes for frozen beans, and 25 minutes for fresh shelling beans
11
Drain the beans, and using the same saucepan, add the butter and the corn and saute quickly, about 2 minutes
12
Cook over low heat for about three minutes more
13
Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley
14
Top each with 3 to 4 (1-inch) slices of the pork loin and serve immediately