Lemon-Garlic Herb-Crusted Pork Loin

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Lemon-Garlic Herb-Crusted Pork Loin
Ingredients
Beets
2   pounds medium beets, tops and bottoms trimmed, peeled and halved
1   pound small shallots, trimmed and peeled
1   tablespoon extra virgin olive oil
1   small navel orange, zest only

  Kosher salt and freshly cracked black pepper to taste
Glaze

  Salt to taste
¾   cup CO-OP GOLD PURE Balsamic Vinegar of Modena
2   tablespoons brown sugar
Pork loin
2   cups panko breadcrumbs
1   medium lemon, zest only
4   garlic cloves, minced
½   cup grated CO-OP Market Town Parmesan Cheese
¼   cup finely chopped fresh basil
1   tablespoon finely chopped fresh thyme
1   tablespoon finely chopped fresh rosemary
6   tablespoons olive oil, divided
3   pounds pork loin roast with ¼-inch fat cap
1   teaspoon salt
½   teaspoon cracked black pepper
3   tablespoons CO-OP GOLD Premium Dijon Mustard, divided
1   cup CO-OP GOLD PURE Chicken Broth
Directions

Prep time: 35 minutes
Total time: 2 hours, including 10 minutes rest time
Serves: 4 to 6

  • Start the beets before the pork. The cooked and covered vegetables can wait while the pork finishes.
  • To roast the beets and shallots, pre-heat oven to 350° F with the convection function if your oven has it. Adjust oven racks to accommodate a pan for the vegetables and the roasting pan for the pork. Line a baking pan with aluminum foil.
  • Place the beets and shallots on the pan. Coat evenly with olive oil and sprinkle with salt. Cover snugly with foil. Roast for about one hour. As soon as the beets are in the oven, start preparing the pork.
  • Make the topping for the pork loin roast as soon as the beets go into the oven. In a small bowl, combine the bread crumbs, lemon zest, garlic, parmesan cheese, basil, thyme, rosemary and a quarter cup of the oil.
  • Season pork with salt and pepper. In a large frying pan over medium high heat, brown the pork in the remaining olive oil. Remove roast from the heat. Transfer the roast fat side up to a baking rack in a shallow roasting pan. Brush the top of the roast with two tablespoons of Dijon mustard. Press crumb mix onto roast to coat it generously.
  • Place the meat in the oven, and roast uncovered for about one and a half hours or until the internal temperature measured with a meat thermometer reaches 71° C (160° F).
  • Test the beets’ doneness with a fork after an hour. If they aren’t tender, continue roasting, checking every 15 minutes. Remove from the oven, and remove the foil. Return to a bowl, and cover snugly with foil and a towel to keep warm.
  • Remove the roast from the oven, and transfer it to a cutting board. Tent it with foil, and allow it to rest for 10 minutes before slicing. Meanwhile, place the roasting pan with the meat drippings on a burner on the stove over medium-high heat. Deglaze the pan by adding chicken stock, scraping the brown bits off the bottom of the pan. Add the rest of the Dijon mustard and stir. Reduce the pan sauce by half, and adjust seasoning with salt and pepper. Keep warm.
  • To make the beet glaze, combine balsamic vinegar and brown sugar in a small pan. Heat on high until reduced to a syrup consistency. Don’t walk away while making the glaze; it will burn quickly if left unattended.
  • Add the beets and shallots. Stir in the zest. Transfer the beets, shallots and glaze to a serving bowl. Season with salt and pepper, toss to combine, and serve with the roast and its sauce.



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