Herb Roasted Pork Loin With Haricots Verts Spring Onions And Mustard Breadcrumbs Food

ROASTED HARICOTS VERTS

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

HERB-ROASTED PORK LOIN WITH HARICOTS VERTS, SPRING ONIONS, AND MUSTARD BREADCRUMBS

Steps:

• Whisk together the mustard, thyme leaves, parsley, and 2 tablespoons olive oil in a shallow baking dish. Stir in the garlic, and slather the pork with this mustard mixture. Cover and refrigerate at least 4 hours, preferably overnight.
• Take the pork out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the pork generously with salt and pepper. Reserve the marinade.
• Preheat the oven to 325°F.
• Heat a large sauté pan over high heat for 3 minutes. Swirl in the remaining 2 tablespoons olive oil, and wait a minute or two, until the pan is very hot, almost smoking. Place the pork loin in the pan, and sear it on all sides until well browned and caramelized. Don't turn or move the pork too quickly or all the mustard will be left in the pan and not on the pork. Be patient; this searing process takes 15 to 20 minutes.
• Transfer the pork loin to a roasting rack, and slather the reserved marinade over the meat. Reserve the pan. Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons butter.
• Roast the pork until a thermometer inserted into the center reads 120°F, about 1 1/4 hours. Let the pork rest at least 10 minutes before slicing.
• While the pork is roasting, return the pork-searing pan to the stove over medium-high heat. Wait 1 to 2 minutes and then deglaze it with the chicken stock or water. Bring to a boil, whisking and scraping the bottom of the pan to release the crispy bits. Swirl in 3 tablespoons butter and set aside.
• Arrange the haricots verts and spring onions on a large warm platter. Slice the pork thinly, about 1/4-inch thick, and fan the meat over the beans. Add the buttery pork juices and herbs to the sauce, bring it to a boil, and then spoon it over the pork. Shower the mustard breadcrumbs over the top.
• Haricots Verts and Spring Onions
• Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
• Cut the spring onions 1 inch above the bulb, leaving some green top still attached. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 1/4-inch-thick wedges.
• Heat two pans over medium-high heat for 2 minutes. (In order to get nice color on the onions and preserve their beautiful shape, it's best to cook them in two large pans so they are not crowded.) Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly. Turn the onions, using tongs, and add the haricots verts. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them. Taste for seasoning.
• Mustard Breadcrumbs
• Preheat the oven to 375°F.
• Place the breadcrumbs in a medium bowl. Heat a small sauté pan over medium heat for 1 minute. Add the butter, and when it foams, whisk in the mustard, thyme, and parsley. Remove from the heat, let cool a few minutes, and then pour the mustard butter over the breadcrumbs, tossing to coat them well. Transfer the breadcrumbs to a baking sheet, and toast them 10 to 12 minutes, stirring often, until they're golden brown and crispy.
• Note
• Marinate the pork the day before serving. You can blanch the haricots verts and cut the spring onions ahead of time, but cook them while the pork is resting. The mustard breadcrumbs can be made a few hours ahead of time.

HERB-ROASTED PORK LOIN

Steps:

• Roast pork:
• Preheat oven to 350°F with rack in middle.
• Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
• Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
• Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
• Make sauce while pork rests:
• Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
• Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
• Serve pork with sauce.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
• Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
• Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.

HERB-ROASTED PORK LOIN

Steps:

• Preheat an oven to 325°F.
• Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
• Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
• Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
• Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.

HERB ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
• Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
• Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.

ITALIAN HERB-CRUSTED PORK LOIN

Steps:

• In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
• Peel the onion.
• Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
• Place the wedges in a bowl.
• For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
• Slowly whisk in the olive oil.
• Pour the dressing over the onions and toss well.
• With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
• Bake the onions for 30 to 45 minutes, until tender and browned.
• Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
• Sprinkle with parsley, season to taste and serve warm or at room temperature.