Roasted Pork Loin with Brussels Sprouts Shallots and Garlic
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
- 14 to 20 small shallots, peeled
- 1 teaspoon chili flakes
- 1/3 cup coarse breadcrumbs
- 1 tablespoon Sherry vinegar
Instructions
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