4/4/10
Pork Loin with Herbs and Veggy
2:31 PM | 
Postedby
Kartika Christensen
6 servingsNutritional Information per serving: Calories: 325 kcal, Fat: 12 g, protein: 56 mg, zinc: 19 mg, carb: 15 mg
Ingredients:
- 1500 g of boneless pork loin
- 6 small shallots, peeled
- 3 tablespoons of whole grain mustard
- 700 g of baby artichokes
- 150 ml of dry white wine
- 2 tablespoons of olive oil
- 2 medium-sized lemons
- 12 garlic cloves: 4 peeled, 8 unpeeled
- 250 ml of low-salt chicken broth
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- ½ teaspoon of fresh rosemary
Preparation:
Sauce:
- Grate 2 teaspoons of of lemon zest.
- Blend or grind the zest with 4 peeled garlic cloves, rosemary, salt, and pepper, add mustard, mix thoroughly.
Veggies:
- Fill a large saucepan 2/3 full of water.
- Cut peeled lemon in half, squeeze the lemon into the water, sprinkle with salt and boil.
- Trim the stem and peel the artichokes, and boil in salted water with lemon for about 8 minutes.
- Mix artichokes, 8 unpeeled garlic cloves, shallots and olive oil in a medium bowl, sprinke with salt and pepper
Pork:
- Grill pork slices fat side up on a pan coated with olive oil
- Rub the mustard sauce on the pork and let it marinade for 30 minutes.
- Preheat the oven to 450°F. Roast pork until the crust is brown for about 20 minutes, then reduce the heat to 350°F.
- Arrange the veggies around the pork. Roast for another 45 minutes.
- Transfer the pork to a pyrex and cover it with aluminium foil for 15 minutes, et voila, your healthy yet delicious dinner menu =D
Label:
Healthy Recipes
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