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

Name: Herb-Roasted Pork Loin with Haricots Verts, Spring Onions, and Mustard Breadcrumbs
Ingredients: 1/2 cup Dijon mustard; 1 tablespoon thyme leaves, plus 6 sprigs; 2 tablespoons chopped flat-leaf parsley; 1/4 cup extra-virgin olive oil; 10 cloves garlic, smashed; 3 pounds center-cut pork loin; 3 sprigs rosemary, broken into 3-inch pieces; 3 sprigs sage; 6 tablespoons unsalted butter, sliced; 1 cup chicken stock or water; Haricots verts and spring onions (recipe follows); Mustard breadcrumbs (recipe follows); Kosher salt and freshly ground black pepper; 1 1/2 pounds haricots verts, stems removed, tails left on; 3 bunches spring onions; 4 tablespoons extra-virgin olive oil; 2 teaspoons thyme leaves; 2 tablespoons unsalted butter; 10 small sage leaves; Kosher salt and freshly ground black pepper; 1 cup fresh breadcrumbs; 2 tablespoons unsalted butter; 1 tablespoon Dijon mustard; 1 teaspoon thyme leaves; 1 teaspoon chopped flat-leaf parsley

January 24, 2012

Pork loin is a lean, delicate cut of meat compared to, say, a big, fatty chop, and this recipe is all about maximizing 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 flavor 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.

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