INDULGENCE in Food & Entertaining

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Herb-Roasted Pork Loin with Haricots Verts, Spring Onions and Mustard Bread Crumbs

Pork loin is a lean, delicate cut of meat compared to, say, a big fatty chop, and this recipe is all about minimizing its taste and preserving its moisture. Applying the mustard marinade twice and roasting slowly with butter and herbs will simultaneously infuse the meat with complex flavour and help protect its precious internal juices. It’s very important to use a roasting rack, which helps the air circulate, resulting in even cooking. — Suzanne Goin

Serves:6
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Ingredients

• 1/2 cup (125 mL) Dijon mustard
• 1 tbsp (15 mL) thyme leaves PLUS 6 sprigs
• 2 tbsp (30 mL) chopped flat-leaf parsley
• 3 tbsp (45 mL) extra-virgin olive oil, divided
• 10 cloves garlic, smashed
• 3 lb (1.4 kg) centre-cut pork loin
• 3 sprigs rosemary, broken into 3-inch (7.5-cm) pieces
• 3 sprigs sage
• 6 tbsp (90 mL) unsalted butter, divided, sliced
• Chicken stock for deglazing
• Haricots verts AND spring onions (recipe follows)
• Kosher salt AND freshly ground black pepper

  For the Haricots Verts and Spring Onions

• 11/2 lb (675 g) haricots verts, stems removed, tails left on
• 3 bunches spring onions
• 4 tbsp (60 mL) extra-virgin olive oil
• 2 tsp (10 mL) thyme leaves
• 2 tbsp (30 mL) unsalted butter
• 10 small sage leaves
• Kosher salt AND freshly ground black pepper

  For the Mustard Bread Crumbs

• 1 cup (250 mL) fresh bread crumbs
• 2 tbsp (30 mL) unsalted butter
• 1 tbsp (15 mL) Dijon mustard
• 1 tsp (5 mL) thyme leaves
• 1 tsp (5 mL) chopped flat-leaf parsley

Directions

Whisk together the mustard, thyme leaves, parsley and 1 tbsp (15 mL) olive oil in a shallow baking dish. Stir in the garlic, and slather the pork with this 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 (165 C).

Heat a large sauté pan over high heat for 3 minutes. Swirl in the remaining 2 tbsp (30 mL) 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. Arrange the rosemary, sage and thyme sprigs on the roast and top with 3 tbsp (45 mL) butter. Roast the pork until a thermometer inserted into the centre reads 120 F (49 C), about 11/4 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, then deglaze it with some chicken stock or water. Bring to a boil, whisking and scraping the bottom of the pan to release the crispy bits. Swirl in 3 tbsp (45 mL) butter and set aside.

To serve, arrange the haricots verts and spring onions on a large, warm platter. Slice the pork thinly, about 1/4-inch (0.6 cm) thick and fan the meat over the beans. Add the buttery pork juices and herbs to the sauce, bring to a boil, and then spoon it over the pork. Shower the mustard bread crumbs over the top (recipe follows).

For the 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 (0.6 cm) thick wedges.

Heat two pans over medium-high heat for 2 minutes. (In order to get a nice colour 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 tbsp (30 mL) olive oil into each pan and gently place the onions in the pans, cut side down. Season with 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 tsp (1 mL) 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.

For the Mustard Bread Crumbs

Preheat oven to 375 F (190 C). Place bread crumbs in a medium bowl. Heat a small sauté pan over medium heat for 1 minute. Add butter, and when it foams, whisk in mustard, thyme and parsley. Remove from heat, let cool a few minutes, and then pour the mustard butter over the bread crumbs, tossing to coat them well. Transfer bread crumbs to a baking sheet, and toast 10 to 12 minutes, stirring often, until golden brown and crispy.