Roasted Pork Loin With Brussels Sprouts, Shallots, Garlic
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Dijon Mustard1 cup
Mustard (grainy)8 sprigs
Thyme (fresh)2 tbsps
Unsalted Butter (softened)4 tbsps
Extra-Virgin Olive Oil20 small
Shallot (peeled)1 tsp
Red Chili Flakes1 tbsp
Sherry VinegarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 500 degrees F
3
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
4
Whisk together and set aside
5
Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan
6
Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil
7
Brown the pork, without moving it around, for 3 minutes
8
Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil
9
Repeat this process turning the pork every 3 to 4 minutes
10
The most important thing? Be patient
11
Get the other vegetables together as the meat browns