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

Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus
Photo by José Picayo

Ingredients

  • 1 cup chicken stock or low-chicken stock or low-sodium chicken broth
  • 2 tablespoons olive oil
  • ½ teaspoon freshly ground black pepper
  • 18 baby artichokes
  • 2/3 cup dry vermouth or dry white wine
  • 1 tablespoon fresh rosemary
  • ½ teaspoon salt
  • + 6 more ingredients
    • 3 tablespoons whole grain Dijon mustard
    • 2 lemons
    • 1 3-pound boneless pork loin
    • Nonstick vegetable oil spray
    • 16 cloves garlic
    • 10 small shallots

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...

View full recipe at Epicurious

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