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

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