Herb crusted roast pork loin with baby asparagus

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Rosemary-flavored roast pork loin smothered with mustard and fresh thyme then served with asparagus cooked in a special vinaigrette. This was yesterday’s lunch, cooked by Speedy based on a recipe by Curtis Stone. What makes this dish very tasty? The combination of the the sourness of mustard and the sweetness of the thyme leaves. And the incomparable flavor of the balsamic vinegar in the dressing. Amazing. Another good idea for Christmas and New Year sit down dinners.

herbed-roast-pork-13

Serves 4.

Ingredients:

pork loin, with a thin layer of fat one one side, about 800 grams
about 6 tbsps. extra virgin olive oil
salt
pepper
1 tbsp. of dried rosemary leaves (or twice as much if using fresh)
2 to 3 tbsps. of prepared mustard
a handful of fresh thyme
baby asparagus, about 300 grams
1 tsp. of finely chopped garlic
3 tbsps. of balsamic vinegar

Preheat the oven to 375oF.

Rub the pork loin generously with salt and pepper. Heat about two tablespoonfuls of olive oil in a pan, add the pork, fat side down, sprinkle with the rosemary, and cook until lightly browned. Roll the pork in the hot oil for even browning.

Roast the pork loin, with the oil and rosemary, in a preheated 375oF oven for 20 minutes.

When the pork is almost done, finely slice the fresh thyme.

Take out the pork from the oven. Spread the mustard evenly all over the hot meat and press the thyme evenly into the mustard. Allow the meat to rest.

Prepare the asparagus.

Start by making the vinaigrette. In a bowl, whisk together the garlic and balsamic vinegar. Pour in the about 2 to 3 tbps. of olive oil in a slow thin stream while whisking continuously. You’re making a thin emulsion, same technique for making mayonnaise, but since the vinaigrette will be added to the pan then to the sliced meat later, a very watery dressing won’t really ruin your masterpiece.

Heat a tablespoonful or so of olive oil in a pan. Add the baby asparagus in a single layer. Cook (baby asparagus will cook in five minutes or less; larger spears will cook in 10), tossing or stirring lightly, to coat each spear with oil. Drizzle a few tablespoonfuls of the vinaigrette and cook a few seconds longer. Transfer the asparagus, with the liquids, on one side of the serving platter.

Cut the roast pork into about 3/4 inch slices. Arrange the pork slices beside the asparagus. Drizzle all the remaining vinaigrette all over the pork.

To serve, allow one to two slices per person. Accompany each serving with a generous amount of asparagus. Spoon the liquids from the serving platter over the meat and asparagus.

Click on the thumbnails below for the illustrated step-by-step version of the recipe.

September 14, 2009  Print This Post   
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Comments

8 Responses to “Herb crusted roast pork loin with baby asparagus”
  1. Cris Jose says:
    September 14, 2009 at 9:57 am

    Hi, Ms. Connie! Just wanted to confirm.. pork loin is the part they use to make canadian bacon with? the meat when you take the bones out of the pork chop, right? (I was thinking ealier it was the lomo part)

    Will dried thyme leaves do?

    Reply
  2. 5jancapri says:
    September 14, 2009 at 2:50 pm

    Look so yummy! I wanna try it but my oven is down,can i steam it anyway?

    Reply
  3. paolo says:
    September 14, 2009 at 9:13 pm

    hi just wondering if i can marinate the meat with mustard, thyme and rosemary together? what is the difference regarding with the taste if the thyme and mustard is spread in the end of the process… tnx

    Reply
  4. Maripi says:
    October 13, 2009 at 11:35 am

    Hi, Connie! Love your blog! I just wanted to ask, can this recipe done in a turbo broiler? If yes, do we use the same cooking time?

    Reply
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