Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus recipes

Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus recipes
13 Ingredients
  • 2 lemons
  • 16 garlic cloves; 6 peeled, 10 unpeeled
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons whole grain Dijon mustard
  • 18 baby artichokes (about 1 3/4 pounds)
  • vegetable oil spray
  • 1 3-pound boneless pork loin
  • 10 small shallots, peeled
  • 2 tablespoons olive oil
  • 2/3 cup dry vermouth or dry white wine
  • 1 cup low-salt chicken broth
Nutrition
543
27% daily value
6 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

44% 28

Saturated

21% 4

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

8% 23

Carbs (net)

- 17

Fiber

24% 6

Sugars

- 7

Sugars, added

- 0

Protein

92% 46

Cholesterol

41% 122

Sodium

18% 439

Calcium

9% 91

Magnesium

24% 102

Potassium

26% 1236

Iron

17% 3

Zinc

37% 4

Phosphorus

77% 540

Vitamin A

1% 5

Vitamin C

27% 24

Thiamin (B1)

77% 1

Riboflavin (B2)

33% 0

Niacin (B3)

75% 12

Vitamin B6

138% 2

Folate equivalent (total)

16% 62

Folate (food)

- 62

Folic acid

- 0

Vitamin B12

45% 1

Vitamin D

267% 40

Vitamin E

18% 3

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 321
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