Best One Pan Roasted Pork Loin Dinner With Bacon Brussels Sprouts And Red Potatoes Recipes

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ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS AND GARLIC



Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic image

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.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 13h15m

Yield 8 servings

Number Of Ingredients 15

1/2 cup Dijon mustard
1/4 cup grainy mustard
Zest and juice of 2 lemons
1/2 cup white wine
8 sprigs fresh thyme
2 tablespoons unsalted butter, softened
1 pork loin, preferably center cut or relatively "even" in thickness from one side of it to the other
Kosher salt
4 tablespoons extra-virgin olive oil
12 cloves garlic, separated but not peeled
2 cups Brussels sprouts, washed and trimmed of any outer leaves
14 to 20 small shallots, peeled
1 teaspoon chili flakes
1/3 cup coarse breadcrumbs
1 tablespoon Sherry vinegar

Steps:

  • For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
  • Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
  • Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two 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.
  • Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
  • Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
  • If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
  • Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS, GARLIC



Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic image

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.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.

ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES



One-Pan Roasted Pork Loin Dinner with Bacon, Brussels Sprouts and Red Potatoes image

A hearty, one-pan meal that's ready in just 50 minutes, our roasted pork loin dinner includes bacon, Brussels sprouts and red potatoes.

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 teaspoon olive oil
4 cloves garlic, crushed
1/2 cup julienne-cut red onion
1 1/2 lb Brussels sprouts, trimmed, halved
1 1/2 lb small red potatoes, quartered
8 to 10 fresh whole sage leaves
1 1/2 lb boneless pork loin
4 slices thick-sliced bacon, cut into 1-inch pieces
Salt and fresh ground black pepper to taste

Steps:

  • Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
  • Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
  • Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
  • Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
  • Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
  • Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.

Nutrition Facts : Calories 530, Carbohydrate 44 g, Cholesterol 115 mg, Fat 3, Fiber 8 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g

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