After all the fattening food from Thanksgiving, I was looking for something that tasted wonderful (in remembrance of all those wonderful Thanksgiving flavors) but without the heaviness and fat. I also wanted to use a beautiful pork loin roast I had in the freezer from a recent sale.
I was lucky enough to find a recipe by Alexandra Guarnaschelli posted on Food & Wine for Mustard and Lemon Glazed Pork with Roasted Vegetables. Can I just say YUMMY!!! It sounded so wonderful I had to give it a try although I made a few changes based on the ingredients I had on hand (after all, recipes are just basic guidelines anyway).
I used a 1 1/2 pound boneless pork loin roast and for the veggies, I used a sweet potato, red skinned potatoes, carrots, green beans, garlic, onion and leeks. I also used a beautiful citrusy (yes, not a word but it works here) Sauvignon Blanc from Matua Valley, New Zealand for the wine. Normally probably would have used a little more dry wine but this was what I had on hand and to my surprise it worked beautifully. The citrus notes in the wine went well in the recipe. This is one of those recipes that you can easily switch up the ingredients and it still turn out just fine, just don’t skip the mustard glaze.
I was a little worried about the step of browning the pork after coating it with the mustard glaze but if you’ve marinated long enough, you don’t have to worry about this step because the flavors have absorbed into the pork by this point. The little bits of mustard that stick in the bottom of the pan, end up in the sauce.
Don’t skip the step of turning the drippings into a sauce. Those browned bits, mustard and the wine juices flavored with the herbs, veggies, pork made the most delicious sauce to drizzle over the pork slices and veggies. The entire combination of flavors was like a spicy explosion in my mouth (my husband was making moaning sounds of happiness as he ate it, so I think it liked it pretty well).
You’ll also be impressed to know that the only fat in this dish was 3 tablespoons of olive oil. You get succulent moist pork (assuming you avoid overcooking it) with beautifully roasted veggies and a sauce that just finishes everything off with in a combination that will have your taste buds singing and won’t go right to your hips.
Mustard and Lemon Glazed Pork with Roasted Veggies
1/4 cup of Dijon mustard
1/4 cup whole-grain mustard
Lemon zest from 1 lemon
2 tsp. fresh thyme, finely chopped
2 tsp. fresh rosemary, finely chopped
2 tsp. fresh sage, finely chopped
1 1/2 pound boneless pork loin roast, with all fat trimmed off
Sea Salt and fresh ground pepper
2 large carrots, peeled
2 leeks, quartered and cleaned
2 larger red skinned potatoes
1 large sweet potato, peeled
6 cloves of garlic
1/2 large onion
1 cup green beans, left whole
1/2 cup dry white wine
1/2 tsp. crushed red pepper
1 1/4 cups of chicken stock or broth
3 tbsp. olive oil
In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme, rosemary, sage and 1 Tbsp. olive oil. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 350°. In a medium saucepan of boiling water, blanch the carrots, leeks, and onions for 2 minutes. Using a slotted spoon, remove the carrots to a bowl. Add the red and sweet potatoes to the saucepan and cook for 4 minutes. Drain and mix together in the bowl. Add the wine, salt and pepper to taste, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well.
In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Spread the vegetables around the edge and nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until a meat thermometer inserted into the thickest part of the meat registers 140°
Transfer the pork to a board and continue to roast the vegetables on the bottom shelf for 15 minutes longer or until they start to lightly brown and are tender; transfer to a bowl with a spoon and keep warm. Set the skillet over moderately high heat on the stove, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.