Roasted Pork Loin with Brussells Sprouts, Shallots, Garlic

I'll admit it, I am a Food Network junkie. I like nothing better than to get up early on Saturday and Sunday morning and see what is coming up that morning on the Food Network. The weekend mornings are the only time I can watch shows on the Food Network about cooking anymore. It seems at night during the week it's all about Food Network Challenges, Throwdowns and visiting backwoods Diners.

A couple of weeks ago a new show came on Sunday morning called Alex's Day Off starring Alex Guarnaschelli. I knew right off the bat I was going to like this show because of two things; the first was the executive producer was Bobby Flay, never a bad thing, and the second was on the very first show she cooked breakfast and she cooked her eggs in the left over bacon fat. Yum, yum. Now I don't cook my eggs in left over bacon fat (at least not anymore) but there is not a better way to cook them. Needless to say she had my attention and I couldn't wait to see what else she would be cooking in the future.

This weeks Sunday Episode is from Alex's second show which featured Roasted Pork Loin with Brussels Sprouts, Shallots, and Garlic. Normally I will go with the original recipe the first time I cook it but this time I couldn't resist so I added potatoes, in the end I think that was a good thing.


As usual we start with this weeks cast of characters.........

.......and now introducing the star of the show.....

...........the pork loin or better known as the center cut of the loin.

The shallots and garlic all need to be peeled......

......and we need to get the brussels sprouts and potatoes ready. Like I said I added the potatoes and I chose fingerling potatoes. They were about the same size as the other veggies once they were cut in half so I thought they would cook about the same rate.

The pork loin needs to be browned, my favorite part.

We are almost to the part where we can sit back and watch a little Sunday afternoon football. Pile all the veggies in the pan.........

........and cook over high heat for about 5 minutes. I don't now why I am giving directions since he recipe is below and you can read it for yourselves.

But next I mix up the glaze, or whatever else it may be called, for the pork loin......

....and after the veggies got a good carmelization going put the roasting rack over them and place the pork loin on the rack and spread the glaze over the top.

Look what we got about an hour later..........

This is when I differ from the directions below, if you notice Alex says to cook to an internal temperature of 125 degrees but I always cook my pork roast to 147 degrees. I don't like my pork undercooked and I know if I go much over 147 degrees the pork will dry out real fast. I find 147 degrees almost perfect for me.



Ahh, roast pork and vegetables, it don't get much better than that. I think the veggies were just as good if not better than the pork. I think I will rate this a 4.25 out of 5 forks. Alex didn't disappoint.

Stayed tuned for Leftover Wednesday later this week.

Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic

Recipe courtesy Alex Guarnaschelli

Prep Time:
--
Inactive Prep Time:
--
Cook Time:
1 hr 10 min

Level:
Intermediate

Serves:
8 servings

Directions

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.
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

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.

For your "Built-In Vegetables":

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.

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.

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.

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.

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.

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.

Printed from FoodNetwork.com on Wed Nov 04 2009

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