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

Ingredients

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

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