Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic

Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic
16 Ingredients
  • 1/2 cup Dijon mustard
  • 1/4 cup grainy mustard
  • Zest and juice of 2 lemons
  • 1/2 cup white wine
  • 8 sprigs fresh thyme
  • 2 tablespoons unsalted butter, softened
  • 1 pork loin, preferably center cut or relatively "even" in thickness from one side of it to the other
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil
  • 12 cloves garlic, separated but not peeled
  • 2 cups Brussels sprouts, washed and trimmed of any outer leaves
  • 1/2 cup white wine
  • 14 to 20 small shallots, peeled
  • 1 teaspoon chili flakes
  • 1/3 cup coarse breadcrumbs
  • 1 tablespoon Sherry vinegar
Nutrition
246
12% daily value
8 servings
                                       
                                            high-​fiber
     

Fat

20% 13

Saturated

18% 4

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 19

Fiber

22% 6

Sugars

- 8

Sugars, added

- 0

Protein

16% 8

Cholesterol

6% 17

Sodium

20% 471

Calcium

9% 93

Magnesium

11% 48

Potassium

11% 537

Iron

16% 3

Zinc

9% 1

Phosphorus

21% 144

Vitamin A

5% 42

Vitamin C

45% 40

Thiamin (B1)

26% 0

Riboflavin (B2)

10% 0

Niacin (B3)

10% 2

Vitamin B6

40% 1

Folate equivalent (total)

14% 55

Folate (food)

- 49

Folic acid

- 4

Vitamin B12

4% 0

Vitamin D

1% 0

Vitamin E

9% 1

Vitamin K

37% 45
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